Name: Spicy Mushroom Arrabbiata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces spaghetti; 1 pound mixed mushrooms (cremini, shiitake, button), sliced ½-inch thick; 1 (28-ounce) can San Marzano tomatoes, crushed by hand; 4-6 garlic cloves, minced; 1 teaspoon red pepper flakes (adjust to taste); ¼ cup extra-virgin olive oil; 1 small onion, finely diced; ½ cup fresh basil leaves, torn; ½ cup grated Parmesan cheese (or vegan alternative); Salt and freshly ground black pepper, to taste

Ignite your palate with Spicy Mushroom Arrabbiata, a fiery twist on the classic Italian pasta where plump mushrooms soak up a bold, garlicky tomato sauce laced with red pepper flakes for that perfect heat. Tossed with al dente spaghetti, fresh basil, and a shower of Parmesan (or vegan alternative), this 25-minute vegan-adaptable dish delivers spicy, savory comfort that’s restaurant-worthy yet weeknight-easy.

Why You’ll Love This Recipe

Spicy Mushroom Arrabbiata is the ultimate crowd-pleaser for spice enthusiasts and cozy pasta nights, blending the timeless allure of Italy’s arrabbiata sauce with the meaty richness of mushrooms that mimic bacon bits without the guilt. Picture twirling forkfuls of spaghetti coated in a vibrant, chunky tomato sauce where garlic’s pungency dances with chili’s kick, all amplified by caramelized mushrooms bursting with umami—it’s bold, balanced, and begs for that satisfying slurp. You’ll fall head over heels for its simplicity: just a handful of pantry heroes like canned tomatoes, dried pasta, and a jar of chili flakes come alive in one skillet, making it a lifesaver for harried evenings or impromptu dinners. Health perks abound too—mushrooms load up on vitamins and fiber, while the tomato base sneaks in lycopene for heart health, and it’s effortlessly customizable for vegan or gluten-free diets. The kitchen fills with intoxicating aromas that promise pure joy, and leftovers? They taste even better as flavors meld. Whether you’re feeding a family, romancing a date, or treating yourself, this recipe sparks excitement every time, proving that spicy pasta doesn’t have to be complicated to be craveable.

Yield: Serves 4

Spicy Mushroom Arrabbiata

Fiery spaghetti tangled with garlicky mushrooms in spicy tomato sauce—bold Italian heat meets earthy comfort in 25 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 ounces spaghetti
1 pound mixed mushrooms (cremini, shiitake, button), sliced ½-inch thick
1 (28-ounce) can San Marzano tomatoes, crushed by hand
4-6 garlic cloves, minced
1 teaspoon red pepper flakes (adjust to taste)
¼ cup extra-virgin olive oil
1 small onion, finely diced
½ cup fresh basil leaves, torn
½ cup grated Parmesan cheese (or vegan alternative)
Salt and freshly ground black pepper, to taste

Instructions

Set the stage with boiling water: Fill a large pot with salted water and bring to a rollicking boil for the spaghetti—this gets your pasta party started while you build the sauce. Pro tip: Add a glug of oil to prevent sticking later. You're in for a treat!
Prep your bold brigade: While water heats, slice mushrooms into generous chunks for that meaty bite, mince garlic until fragrant, dice the onion finely, and tear basil leaves—keeping them vibrant for later. This mise en place keeps you dancing through the kitchen without a hitch.
Drop the pasta to al dente perfection: Toss in the spaghetti and cook 1 minute less than package directions for that firm chew—reserve 1 cup starchy water before draining. This golden elixir will be your sauce's best friend, creating silky magic.
Ignite the oil's embrace: In a large skillet over medium heat, pour in olive oil until it shimmers like a sunset. Sprinkle in red pepper flakes and let them sizzle for 30 seconds—inhale that spicy perfume as it infuses the oil with fiery soul.
Sauté aromatics to aromatic bliss: Add diced onion and minced garlic to the spiced oil, stirring for 2-3 minutes until softened and golden— not browned, or it'll turn sharp. This duo builds the flavor fortress your mushrooms will storm.
Mushroom mania unfolds: Pile in the sliced mushrooms, seasoning with a pinch of salt. Cook undisturbed for 4-5 minutes until they release juices and caramelize at the edges—that's the umami gold we're chasing! Stir occasionally for even browning and earthy depth.
Tomato torrent arrives: Crush the canned tomatoes right into the skillet (or by hand for rustic charm), scraping up any browned bits for extra savor. Season with salt and pepper, then simmer vigorously for 5-7 minutes, letting it bubble into a thick, spicy elixir that clings like a dream.
Pasta joins the fiesta: Drain spaghetti (saving that water!) and add straight to the skillet. Toss vigorously for 1-2 minutes over medium heat, splashing in reserved pasta water as needed until everything gleams saucy and united—watch the starch work its emulsifying wonders!
Basil burst and cheese cascade: Off the heat, fold in torn basil leaves for a fresh, herby pop that tempers the fire. Shower with grated Parmesan (or vegan magic), giving a final toss to melt it into cheesy heaven—adjust spice if your tongue tingles just right.
Plate and savor the spice storm: Divide into warmed bowls, grate extra cheese if you're indulgent, and dive in with a twirl. Pair with garlic bread for ultimate sopping— you've crafted a spicy symphony that's equal parts comfort and kick. Mangia, and repeat!

Notes

Naturally vegetarian; veganize by omitting cheese or using nutritional yeast. Spice level varies—test flakes for tolerance. Use gluten-free pasta for allergies. Tomatoes' acidity may trigger reflux; sub with roasted peppers if needed. Fresh ingredients yield best results; consult nutritionist for tailored advice.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 331Total Fat 13gSaturated Fat 6gUnsaturated Fat 7gCholesterol 31mgSodium 330mgCarbohydrates 39gFiber 6gSugar 6gProtein 16g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best arrabbiata bite, bloom your red pepper flakes in olive oil first—this tempers their heat into a smoky depth rather than raw fire. Use a mix of mushroom types for textural variety, and don’t skimp on the garlic; crush it slightly before mincing to release more oils for amplified flavor. Cook pasta to just shy of al dente, then finish in the sauce for starch that thickens without gluey results. If the sauce reduces too quickly, splash in reserved pasta water to emulsify into a glossy cling. Fresh basil is non-negotiable for its peppery lift—tear it by hand to avoid bruising. Grate cheese fresh for meltier topping, or skip for vegan silkiness. Simmer the sauce low and slow after adding tomatoes to concentrate sweetness against the spice. Pro hack: Double the mushrooms if you’re a fungi fiend—they shrink but reward with chew. Serve immediately in heated bowls to preserve that steamy allure, and pair with crusty bread for sopping up every fiery drop.

Ingredients Notes

Spaghetti: Opt for bronze-cut durum wheat for superior sauce adhesion and that classic Italian chew; it’s hearty enough to stand up to the spicy sauce without overpowering the mushrooms—cook to al dente for the ideal bite.
Mixed Mushrooms (Cremini, Shiitake, and Button): These provide a chewy, earthy backbone that absorbs the arrabbiata’s bold flavors like a sponge; slice thickly for texture variety, and choose fresh for maximum moisture and umami punch that elevates the dish to meaty satisfaction.
Canned San Marzano Tomatoes: Their sweet, low-acidity profile creates a vibrant, chunky base without bitterness; crush by hand for rustic appeal, ensuring the sauce clings beautifully to pasta while infusing natural sweetness to balance the heat.
Garlic Cloves: Fresh bulbs minced finely release a pungent aroma that forms the sauce’s aromatic heart; use 4-6 depending on your love for allium intensity, as it mellows beautifully when sautéed, adding layers without overwhelming.
Red Pepper Flakes: The spice engine of arrabbiata—adjust from ½ to 1 teaspoon for customizable heat; they add a fruity undertone when toasted in oil, turning simple chili into a sophisticated kick that’s essential for authenticity.
Extra-Virgin Olive Oil: A fruity, robust variety for sautéing ensures it doesn’t overpower; it’s the canvas for blooming spices and garlic, contributing a silky mouthfeel that ties the sauce together.
Onion: A small yellow or red diced finely for subtle sweetness that rounds out the acidity; it caramelizes gently, providing a soft base note that contrasts the mushrooms’ earthiness.
Fresh Basil: Hand-torn leaves deliver a fresh, anise-like brightness to cut through the richness; add at the end to preserve its vibrancy, making the dish feel garden-fresh and alive.
Parmesan Cheese (or Vegan Alternative): Freshly grated for nutty, salty sharpness; nutritional yeast works wonders as a sub for a cheesy illusion without dairy, keeping it inclusive and flavorful.
Salt and Black Pepper: Kosher or sea salt to season layers, enhancing natural flavors; freshly cracked pepper adds a subtle bite that harmonizes with the flakes for depth.

Variations and Substitutions

Embrace the fiery spirit of arrabbiata by tweaking this gem to fit your whims—it’s forgiving and fun. For extra protein, fold in chickpeas or lentils during the simmer, or grill Italian sausage slices for carnivores craving that smoky edge. Swap spaghetti for penne to trap more sauce in those ridges, or linguine for a slinkier twirl; gluten-free folks, reach for chickpea pasta that holds up boldly. Mushroom magic? Go wild with portobellos for steak-like heft or enoki for delicate strands, and toss in spinach or kale at the end for a nutrient-packed green explosion. Dial down spice with Aleppo pepper for fruity warmth, or amp it with fresh Calabrian chilies for authentic Neapolitan blaze. Tomato-shy? Use roasted red peppers pureed with veggie stock for a smoky, lower-acid twist ideal for sensitive tummies. Veganize fully by nixing cheese and swirling in cashew cream for lusciousness. Seasonal spin: In summer, fresh cherry tomatoes burst in the pan; winter calls for sundried for chewy intensity. Even kid-friendly, blend the sauce smooth and halve the heat. These riffs keep the 25-minute ease and spicy soul intact, suiting paleo, keto (zoodle it!), or low-carb crowds while staying true to Italian roots.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days; the flavors intensify, so a quick reheat in simmering water revives pasta texture. Freeze sauce separately for 2 months—thaw and toss with fresh noodles to avoid sogginess. Not ideal for long-term pasta storage.