Spicy Arrabbiata Spaghetti Bread Bowl
This recipe delivers a bold, fiery, and indulgent Italian pasta experience. It features spaghetti tossed in a rich, spicy tomato arrabbiata sauce, all served inside a hollowed-out bread bowl.
Equipment
- large pot
- Large Skillet
- Cutting board
Ingredients
For the Bread Bowls
- 4 round sourdough bread loaves Sourdough bread About 6-8 inches wide
- 4 tbsp Butter, melted
- 2 cloves Garlic, minced
For the Arrabbiata Sauce and Pasta
- 1 lb Spaghetti
- 2 tbsp Olive oil
- 4 cloves Garlic, thinly sliced
- 1 tsp Red pepper flakes Adjust for heat preference
- 28 oz can Crushed tomatoes Good quality recommended
- 1/2 cup Chicken broth or water
- 1/4 cup Fresh parsley, chopped For garnish
- 1/2 cup Parmesan cheese, grated Plus extra for serving
- 1/2 tsp Salt Or to taste
- 1/4 tsp Black pepper
Instructions
- Prepare the bread bowls: Preheat your oven to 350°F (175°C). Slice the top off each loaf of bread and carefully hollow out the inside, leaving about a 1-inch thick wall. Set the removed bread aside.
- Brush the inside of the hollowed bread bowls with the melted butter mixed with the 2 cloves of minced garlic. Place the bowls and the reserved bread pieces on a baking sheet. Bake for 10 minutes until lightly toasted.
- Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the spaghetti.
- While the pasta cooks, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Cook for 1 to 2 minutes until the garlic is fragrant but not browned.
- Pour in the crushed tomatoes and the chicken broth. Bring the sauce to a simmer. Cook for 10 minutes, stirring occasionally, allowing the flavors to combine. Season with salt and pepper.
- Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat. Stir in the grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Spoon the spicy spaghetti mixture into the toasted bread bowls. Garnish generously with fresh parsley and extra Parmesan cheese.
Notes
Balancing the spice level here was key—I wanted it warm and exciting without overpowering the pasta. If you prefer less heat, reduce the red pepper flakes to 1/2 teaspoon. For an even richer flavor, you can toast the hollowed-out bread pieces with a little mozzarella cheese before filling them.