Spicy Arrabbiata Sauce Recipe

Introduction

Spicy Arrabbiata Sauce is a bold and flavorful Italian classic that brings a perfect kick to your pasta dishes. Made with garlic, crushed red pepper, and fresh basil, this sauce is easy to prepare and deeply satisfying.

Ingredients

• 3 tablespoons extra virgin olive oil (or butter)
• 2-4 teaspoons crushed red pepper flakes
• 1 small yellow onion, finely diced
• 6 large cloves garlic, minced or pressed
• 2 (28-ounce) cans whole tomatoes, preferably San Marzano
• 1/2 cup packed fresh basil leaves, torn or roughly chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper

Instructions

1. Step 1: Heat olive oil or butter in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally.
2. Step 2: Add the diced onion and cook for 5 minutes or until softened and translucent, stirring occasionally. Then add the minced garlic and sauté for another 2 minutes until fragrant, stirring occasionally.
3. Step 3: Add the whole tomatoes to the pan and stir to combine. Break up the tomatoes using a wooden spoon or potato masher.
4. Step 4: Bring the sauce to a low simmer, then reduce heat to medium to maintain a steady simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens and reaches your desired consistency.
5. Step 5: Stir in torn basil leaves, salt, and black pepper. Taste the sauce and adjust seasoning with extra salt, pepper, or crushed red pepper flakes as needed.
6. Step 6: Serve the sauce immediately over pasta, or let it cool and refrigerate in a sealed container for up to 4 days.

Tips & Variations

• For a milder sauce, reduce the crushed red pepper flakes to 1 teaspoon or omit entirely.
• Use fresh plum tomatoes if San Marzano cans aren’t available, roasting them beforehand for extra depth.
• Add a splash of red wine or a pinch of sugar to balance acidity if desired.
• Butter can replace olive oil for a richer flavor, especially in winter months.

Storage

Store the cooled sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. This sauce also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce less spicy?

Yes, simply reduce the amount of crushed red pepper flakes or omit them entirely. You can always add more later to taste.

What pasta pairs best with Arrabbiata sauce?

Arrabbiata sauce works wonderfully with penne, rigatoni, or any pasta that can hold sauce well. The ridges and tubes catch the spicy sauce perfectly.

Spicy Arrabbiata Sauce Recipe

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★★★★★

4.6 from 59 reviews

This Spicy Arrabbiata Sauce is a vibrant and fiery Italian classic, made with simple, fresh ingredients like San Marzano tomatoes, garlic, and crushed red pepper flakes. Perfect for pasta lovers who enjoy a bold kick, this sauce simmers slowly to develop deep, rich flavors and a perfect thick consistency.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: About 4 cups (serves 6) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 3 tablespoons extra virgin olive oil (or butter)
• 2–4 teaspoons crushed red pepper flakes
• 1 small yellow onion, finely diced
• 6 large cloves garlic, minced or pressed
• 2 (28-ounce) cans whole tomatoes, preferably San Marzano
• 1/2 cup packed fresh basil leaves, torn or roughly-chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper

Instructions

1. Heat the Oil and Pepper Flakes: Heat olive oil or butter in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally to release their flavors into the oil.
2. Sauté Onion and Garlic: Add the finely diced onion to the pan and sauté for 5 minutes until softened and translucent. Stir occasionally. Add the minced garlic and cook for an additional 2 minutes until fragrant, being careful not to burn the garlic.
3. Add Tomatoes and Simmer: Pour in the whole canned tomatoes and stir to combine. Break up the tomatoes gently with a wooden spoon or potato masher. Bring the sauce to a low simmer, then reduce heat to medium to maintain a steady simmer. Let the sauce cook uncovered for about 25-30 minutes, stirring occasionally, until it thickens to your desired consistency.
4. Season and Finish: Stir in the chopped fresh basil leaves, sea salt, and freshly cracked black pepper. Taste the sauce and adjust seasoning with additional salt, pepper, or crushed red pepper flakes as desired.
5. Serve or Store: Serve the sauce immediately over your favorite pasta or use as a flavorful base for other dishes. Alternatively, allow the sauce to cool and refrigerate in a sealed container for up to 4 days.

Notes

• Adjust the amount of crushed red pepper flakes to control the heat level to your preference.
• Using San Marzano tomatoes gives the sauce a rich, authentic flavor but you can substitute with any good-quality whole canned tomatoes.
• Sautéing the garlic carefully prevents bitterness and enhances the sauce’s depth.
• The sauce thickens as it simmers; if it becomes too thick, you can add a splash of water or broth to loosen it up.
• Leftover sauce freezes well for up to 3 months — thaw and reheat gently before serving.

Keywords: Arrabbiata sauce, spicy tomato sauce, Italian sauce, pasta sauce, quick marinara