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Easy Spaghetti Arrabiata

Easy Spaghetti Arrabiata


Perfectly paired with Peroni

  • Feeds 4 Feeds 4
  • Ready in 28 minutes

Each serving contains

  • Energy
    3432kj 816kcal
  • Fat
    High 35%
  • Saturates
    High 46%
  • Sugar
    Low 14%
  • Salt
    High 35%

% of adult’s reference intake | Carbohydrates per serving : 99g


  • 1/2 onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 50g Italian pancetta, finely chopped
  • 300g Co-op minced beef
  • 110ml cup white wine
  • 1 jar Barilla® Arrabiata sauce (alternatively, use Barilla Bolognese sauce)
  • 2 bay leaves
  • 1 rosemary sprig
  • rock salt for pasta water
  • 500g Barilla® Spaghetti No.5
  • 80g Parmigiano Reggiano, grated
  • extra virgin olive oil


  1. In a large pan, fry the onions, carrots, celery, garlic and pancetta in a little oil for 2-3 minutes. Add the beef and fry until brown. Season to taste
  2. Add the wine to the pan and allow it to evaporate then add the Barilla Arrabiata sauce and bring to a simmer. Add bay leaves and rosemary and cook for 2-3 minutes
  3. Bring a large pan of water to the boil then add the rock salt and spaghetti then simmer for 8 minutes
  4. Drain the pasta, add into the pan and mix into the sauce. Remove from the heat, add Parmigiano Reggiano and a drizzle of extra virgin olive oil and serve

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