Spicy Arrabbiata Sauce Recipe
A fiery and flavorful Italian classic, Spicy Arrabbiata Sauce features a vibrant blend of garlic, San Marzano tomatoes, fresh basil, and crushed red pepper flakes simmered to perfection. Perfectly spicy and slightly sweet, this versatile sauce is ideal for dressing pasta or adding a punch to your favorite dishes.
- 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
Main 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
- Heat the oil and infuse 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 spicy aroma.
- Sauté onions and garlic: Add finely diced onion and cook for about 5 minutes until softened and translucent. Then add minced garlic and sauté for an additional 2 minutes or until fragrant, stirring frequently to prevent burning.
- Add tomatoes and simmer: Pour in the whole San Marzano tomatoes and break them up with a wooden spoon or potato masher. Bring the sauce to a low simmer, then reduce to medium heat and cook uncovered for 25-30 minutes, stirring occasionally until thickened and flavorful.
- Season and finish: Stir in the fresh torn 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.
- Serve or store: Serve the sauce immediately over your favorite pasta or dish. Alternatively, let it cool and refrigerate in a sealed container for up to 4 days.
Notes
- San Marzano tomatoes are preferred for their sweet flavor and low acidity, but any high-quality canned whole tomatoes will work.
- Adjust the crushed red pepper flakes quantity depending on your heat preference.
- Butter can be used instead of olive oil for a richer flavor.
- The sauce can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Use a wooden spoon or potato masher to gently break up tomatoes without over-mashing.
Keywords: arrabbiata sauce, spicy tomato sauce, Italian pasta sauce, spicy pasta sauce, garlic tomato sauce, San Marzano tomatoes, easy Italian sauce
Find it online: https://www.sanacooks.com/spicy-arrabbiata-sauce-recipe/
