Pasta Arrabbiata with Carrot Noodles

gluten freevegetarian
Pasta Arrabbiata with Carrot Noodles

Pasta Arrabbiata with Carrot Noodles

And the boiled carrot noodles are back!

Remember when I told you how much I love boiled carrot noodles? I love them so much, I made a video about it!

Well, if you weren’t a believer of the coodle before, when you top them with this spicy tomato sauce, you’ll become a belieber. Err, believer. #yesijustmadeajustinbeiberreference

Pasta Arrabbiata with Carrot Noodles

Ha, making jokes and it’s only Tuesday!

This is another recipe that Tuttorosso Tomatoes asked me to inspiralize! I decreased the amount of olive oil and of course, I replaced the “regular” spaghetti with carrot noodles!  You can find their original recipe here.

It’s a simple sauce that freezes and reheats well, as do the carrot noodles. If you’re looking for a quick weeknight “gourmet Italian” pasta night, make this recipe.

Plus, it’s versatile – add some grilled chicken, some ground turkey, some chickpeas, or load up on extra veggies (fresh spring asparagus would be great for texture here!)

You can also find this recipe here, on the Tuttorosso Tomatoes website.

Pasta Arrabbiata with Carrot Noodles

On a separate note, make sure you come back tomorrow as I celebrate my birthday and with that, giveaway everything Inspiralized – a signed copy of the cookbook, an Inspiralizer and an Inspiralized t-shirt!

Can’t wait to celebrate with all of you. On Sunday, the celebration began with a brunch at Marc Forgione’s restaurant in TriBeCa. They brought us a family-style menu, since it was a party of eight and let me tell you: we were stuffed beyond belief, everything was so delicious, we all couldn’t stop eating – stuffed brioche french toast, perfectly fluffy eggs with bacon, pork sliders, buckwheat pancakes, and the most epic home fries.

I was too busy laughing and eating to take any pictures! That restaurant gets me every time.

Have you ever made pasta arrabiata before? 

Nutritional Information & Recipe


Pasta Arrabbiata with Carrot Noodles

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6


  • 1/4 cup extra virgin olive oil
  • 5 garlic cloves minced
  • 1 28 ounce can Tuttorosso® Diced Tomatoes in rich tomato juice
  • 1 28 ounce can Tuttorosso® Tomato Puree with basil
  • 2 teaspoons crushed red pepper
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 3-4 large carrots peeled, spiralized using Blade C, noodles trimmed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves thinly sliced


  • Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is lightly browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
  • Reduce heat to low, stir in red pepper, oregano, salt and black pepper. Cook uncovered for about 20 minutes, stirring occasionally.
  • Bring a large saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until noodles are al dente. Drain into a colander and set aside.
  • Once sauce is done cooking, remove from heat, fold in the cheese and basil and toss well to combine. Add in the carrot noodles, toss and transfer to a large pasta serving bowl.


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I LOVE carrot noodles so much. I did a post about making macaroni dishes with them last week on my blog! They really are one of my faves. This Arrabiata recipe sounds delightful as well! I don't know if I can get that brand of tomato in the UK, but I'm sure it will still be delicious! Can't WAIT to make this!
Ali Maffucci says:
Thanks so much! Love your blog!
Yum! I'm now craving all the Italian food!
Carolyn Baxter says:
Hi Ali Just one question.....I'm puzzled about the tomatoes puree. I'm thinking it's one of those lost in translation things. In the UK puree is the stuff you get in a squeezy tube or a dinky little tin. But I'm thinking that yours is more little passata that we tend to get in 500g tetra packs? Thanks for the inspiration :-)
Natalie says:
Having lived in both UK and US, I think she means the passata! But I could be incorrect!
Ali Maffucci says:
More like the passata, yes!
Winnie says:
Hi, Love the idea of being able to freeze the carrot noodles. Do you freeze after boiling or before? Just love your recipes.
sarah says:
I can't even tell you how much I love eating different veggies now, and with carrots and spicy sauce?? Yum!!
Martha says:
Loved the sauce but super hard to find "fat" carrots to spiralize. I'm on a mission to find the carrots since they are one of my favorite veggies!
Anonymous says:
If you're in or close to a city, any Asian Market should have them.
Sue G says:
I just bought the book yesterday's have a spiralizer but not the same one on the site as it has only 3 blades not 4. I am now really excited about the Inspiralized site and can't wait to make the carrot noodles with the arrabbiata sauce. Just saw the post that the puree in the UK is Passata so good to know. Thanks.
Pam M says:
I made this last night and it was divine! I'd never used Tuttorosso Tomatoes before -- wow, what a difference! This was the best sauce I've ever made. In fact, I may never purchase sauce from a jar again. The sweet carrot noodles & the spicy sauce balanced each other beautifully. I added fajita-cut red onion, green pepper, and andouille sausage. I'll definitely make this again. Thanks, Ali!
Karen says:
I'm guessing I already know the answer, but would like confirmation as well as suggestions, so here goes... I have shopped everywhere locally, and can't find any spiralizable-size carrots. So, could I use carrot "rice" with the same results?

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the best part of these cookbook photoshoots (this is my fourth! 🤯) is that you get to eat the recipes you’ve written, cooked by someone else. 👏🏼 is it just me or does food taste better when it’s cooked by someone else?! 🤔 why is that?! ...

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VEGETARIAN ZUCCHINI & QUINOA LASAGNA, a fan favorite 👏🏼😍 the zucchini cooks to just al dente for a real lasagna-like texture and the quinoa gives this vegetarian dish a burst of protein and texture. I love making this during the summertime with fresh zucchinis and basil, but it’s amazing year round ☀️ grab the recipe up on the blog! ⁣

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