Spaghetti Arrabbiata – A Spicy Treat

We went to our favorite restaurant, The Brasserie, at least three or four times per week for lunch or dinner. We usually ordered the special of the day because we really liked the variety and the fresh ingredients that they used. When we didn’t order the special, our typical fall-back plan was to order the Spaghetti Arrabbiata, which is a spicy red sauce served over pasta. They typically served it with chunks of grilled filet mignon, but during Spring they also served it with shrimp or prawns. As we continue to try and replicate special meals that we have eaten during our travels, this was an obvious choice since we had it so many times. It is a pretty simple dish to prepare, but that doesn’t mean that it isn’t delicious. You can control the heat by adding more or less red pepper flakes, but it is meant to have a fair amount of heat. Obviously you don’t have to add the meat, but it really is a wonderful combination.

Our Version of Spaghetti Arrabbiata


  • 28 oz Can of Tomato Sauce
  • 1/4 cup Tomato Paste
  • 1 tbsp Red Pepper Flakes
  • 2 tsp Garlic Powder
  • 1 tbsp Italian Seasoning
  • 1 tsp Dried Oregano
  • 1 tsp Sugar
  • 8 oz Filet Mignon – cut into 1 inch squares
  • Thin Spaghetti
  • Parmesan Cheese – shaved into thin slices
  • 1/4 cup Extra-Virgin Olive Oil
  • Salt and Pepper to taste


Combine the tomato sauce, tomato paste, garlic, Italian seasoning, oregano, and sugar in a large sauce pan and simmer over a low heat for 30 to 40 minutes, stirring frequently. Season the steak with salt, pepper, and a dash of garlic powder and let sit. Cook the pasta according to package directions, adding a tablespoon of the olive oil to keep the pasta from sticking. Before draining the pasta, reserve 1/4 cup of the pasta water. Heat the remaining olive oil in a medium skillet and add the chunks of steak. Sear the steak on all sides for a total of approximately 5 to 6 minutes until medium-rare. Add the reserved pasta water to the sauce, then toss the pasta with the sauce in a large bowl until the pasta is coated with the sauce. Plate individual portions with spaghetti placing the steak next to the pasta and garnish the pasta with parmesan cheese to taste. Serves two people.

Simmering Sauce
Restaurant Version
Our Version

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