Spicy Arrabbiata Fusilli with Roasted Tomatoes

Arrabbiata fusilli combines spicy tomato sauce with a pasta shape that catches flavor in every spiral. Garlic and chili give the sauce its character, while roasted cherry tomatoes add pockets of sweetness and a more textured finish. This is a variation on a simple garlic-and-chili tomato sauce. The cherry tomatoes roast separately while the sauce simmers, so they keep some shape instead of disappearing completely. Add them near the end, then toss everything with the fusilli and a splash of pasta water. Recipe at a glance Servings: 3 main-course portions Preparation: about 10 minutes Cooking: about 25 minutes Total: about 35 minutes Ingredients 300 g dried fusilli 400 g canned crushed tomatoes 200 g cherry tomatoes, halved 3 tablespoons extra-virgin olive oil, divided 4 garlic cloves, finely chopped 1/2–1 teaspoon dried chili flakes, to taste 2 tablespoons chopped flat-leaf parsley Salt, to taste About 180 ml reserved pasta cooking water, used as needed How to make arrabbiata fusilli Heat the oven to 200°C / 400°F, or 180°C fan. Put the halved cherry tomatoes on a baking tray, toss with 1 tablespoon of olive oil and a small pinch of salt, and arrange cut side up. Roast for 15–20 minutes, until softened and lightly blistered. Meanwhile, warm the remaining 2 tablespoons of oil in a wide skillet over medium-low heat. Add the garlic and cook for about 1 minute, until fragrant but not dark. Add the chili flakes and stir briefly. Pour in the crushed tomatoes, add a pinch of salt, and simmer gently for 15–20 minutes, stirring occasionally. Cook the fusilli in salted boiling water until just short of al dente, following the package timing as a guide. Reserve a mug of cooking water before draining. Add the fusilli to the sauce with 2–3 tablespoons of pasta water. Toss over medium heat for about a minute, adding more water as needed until the sauce clings to the spirals. Gently fold in the roasted tomatoes and any flavorful tray juices. Remove from the heat, add the parsley, taste, and serve. Adjusting the heat Chili flakes differ in strength. Start with the smaller amount if you are unsure, especially when cooking for people with different preferences. You can offer extra flakes at the table, but removing heat from a finished sauce is difficult. Give the chili only a brief moment in the warm oil before adding tomatoes. Burning the flakes can make the sauce harsh. The aim is warmth that works alongside the tomato flavor rather than covering it completely. Why roast the cherry tomatoes? Roasting softens the tomatoes and concentrates their flavor. Their sweetness contrasts with the chili, and the visible halves make the dish more interesting to serve. Avoid crowding the tray too tightly, which encourages steaming instead of light roasting. If you want a stovetop-only version, skip the cherry tomatoes and make the sauce with 500–600 g canned tomatoes. Let it simmer until it reaches a coating consistency. That version will be smoother and less textured. Pasta swaps and serving ideas Penne or rigatoni can replace fusilli. Whichever shape you choose, finish it in the sauce rather than simply spooning sauce over a bowl of plain pasta. Serve with a crisp salad or grilled zucchini. The recipe needs no cheese, making it dairy-free as written. For a vegan meal, use egg-free pasta and check any optional additions. Fresh parsley adds a clean finish; stir it in after turning off the heat.