Name: Spicy Arrabbiata Sauce Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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

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Introduction

Spicy Arrabbiata Sauce is a bold and flavorful Italian classic known for its fiery kick and rich tomato base. This easy-to-make sauce is perfect for pastas, pizzas, or as a zesty dipping sauce. Ready in under an hour, it’s sure to become a favorite in your kitchen.

A close-up view of a shiny metal pot filled with bright red tomato sauce mixed with small chunks of tomatoes and herbs, showing a rich, slightly chunky texture. A wooden spoon is dipped into the sauce, stirring gently from the top left corner, held by a woman's hand. The pot sits on a white marbled surface with soft lighting that highlights the sauce's vibrant red color and the pot’s smooth surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil or butter in a large saucepan or deep sauté pan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally.

Step 2: Add the diced onion and sauté for about 5 minutes, or until softened and translucent, stirring occasionally.
Step 3: Add the minced garlic and cook for 2 more minutes until fragrant, stirring occasionally.
Step 4: Add the whole tomatoes to the pan and stir to combine. Break up the tomatoes with a wooden spoon or potato masher as you stir.

Step 5: Bring the sauce to a low simmer, then reduce the heat to medium to maintain a steady simmer. Let it cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened and at your desired consistency.
Step 6: Stir in the fresh basil, sea salt, and black pepper. Taste the sauce and adjust seasoning with extra salt, pepper, or crushed red pepper flakes as needed.
Step 7: Serve immediately with your favorite pasta or use as desired. Alternatively, let the sauce cool before refrigerating in a sealed container for up to 4 days.

Tips & Variations

Adjust the amount of crushed red pepper flakes to control the heat according to your taste preferences.
For a richer flavor, use butter instead of olive oil or combine both.
Add a splash of red wine during simmering for added depth.

Use fresh tomatoes in season by blanching and peeling them as a substitute for canned tomatoes.
Finish the sauce with a sprinkle of grated Parmesan or Pecorino cheese for extra savory notes.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the sauce in freezer-safe containers 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 completely to suit a milder palate.

Can I use fresh basil instead of dried?

Fresh basil is recommended for the best flavor, especially when stirred in at the end of cooking. Dried basil can be used but add it earlier during simmering so the flavor develops.