Linguine all’Arrabiata with Meatballs & Parmesan


This is proper Italian comfort food. A signature dish of Italian cuisine and timeless classic varied into a more exciting version. This Spaghetti all’arrabiata recipe is a great one to have up your sleeve, it is made almost entirely from ingredients you have in your cupboard, can be made in summer or winter and finally it’s super-quick to make and yet still has a great depth of flavour.

You do not need many ingredients and the spiciness of the Arrabiata sauce you can individually vary. I never get tired of this dish and making a batch of sauce and meatballs ahead of time is a great way to make sure you have dinner in the freezer whenever you might need it.

Prep time Cook time Total Time
10 min 30 min 40 min



Arrabiata Sauce:

  • 350g Linguine, Tagliatelle or any type of pasta
  • 2 cans tomatoes (chopped)
  • 3 tbsp sun-dried tomatoes (chopped)
  • 1 onion (chopped)
  • 5 garlic cloves (chopped)
  • 1 handful fresh basil (chopped)
  • 1 tbsp thyme (dried or fresh)
  • 1 tbsp oregano (dried or fresh)
  • 1/2 cup red wine
  • 1tbsp brown sugar
  • 1tbsp olive oil
  • 1 tbsp tomato paste
  • 1 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 big pinch of salt
  • Optional: Vegan mince or brown lentils, pine nuts …


  • 2 tbsp parsley (chopped)
  • 200 g defrosted vegan mince (or tofu you crumble up with a fork and marinate in soy sauce)
  • 50 g bread crumbs
  • 1 tsp pepper
  • 1 tbsp onion/garlic powder
  • 1tsp smoked pepper powder
  • 4 tbsp corn flour/starch
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 2-3 tbsp of vegan Worcester sauce (or soy sauce)


  1. Add the garlic and onion to a pan along with the olive oil and cook for about 5 mins
  2. Stir in all remaining ingredients except the tomatoes and mix well
  3. Add the tomatoes and bring to the boil, and let simmer for 20mins on medium heat
  4. After 10 mins bring a pot with salted water to the boil and add the pasta (any type, my all-time favourite are linguine)
  5. Meanwhile make the meat balls: in a big bowl add mince, breadcrumbs, sauce, corn starch, salt, and spices and mix well. The mixture should be easy to shape if too sticky add more flour or crumbs, if to try add olive oil or more sauce. Give it a try and season to taste then form 12 “meatballs” from this mix. Add olive oil to a heated skillet, add the balls and turn to brown all around. If I make the meatballs, I sometimes throw some sweetcorn, peas or whatever veg I have in the fridge into the mix as well.
  6. Drain the pasta quickly and then add to the sauce right away and top with the meatballs and some basil and possibly some vegan parmesan or pine nuts.
  7. Buon Appetito!

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