Name: Fiery Arrabbiata Sauce: Your Pasta's New Best Friend!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

The secret to an outstanding arrabbiata sauce lies in balancing its heat with the natural sweetness of ripe tomatoes. This classic Italian sauce, traditionally meaning ‘angry,’ gets its kick from crushed red pepper flakes, creating a delightful warmth that improves any pasta dish. Our arrabbiata sauce recipe focuses on simple, quality ingredients and a gentle simmer to coax out deep flavors, making it a staple for anyone who appreciates a touch of spice in their cooking.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Easy

🥗 8 ingredients

Fiery Arrabbiata Sauce: Your Pasta’s New Best Friend!

Arrabbiata sauce: master this fiery tomato pasta sauce in under an hour. Rich, zesty, and perfect for a quick weeknight meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 180

Ingredients Method Notes

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

Method

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. Add onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.
Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened** and reached your desired consistency.
Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.

Notes

– For optimal depth, use high-quality San Marzano whole peeled tomatoes; their balance of sweetness and acidity is unmatched.
– To truly control the spice level, taste the sauce before adding additional red pepper flakes. You can always add more, but you can’t take it away.
– If the sauce becomes too thick during simmering, add a splash of pasta water to reach your desired consistency. I once added too much pasta water and ended up with a runny sauce, so add it gradually.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For optimal depth, use high-quality San Marzano whole peeled tomatoes; their balance of sweetness and acidity is unmatched.
To truly control the spice level, taste the sauce before adding additional red pepper flakes. You can always add more, but you can’t take it away.
If the sauce becomes too thick during simmering, add a splash of pasta water to reach your desired consistency. I once added too much pasta water and ended up with a runny sauce, so add it gradually.

This arrabbiata sauce recipe is a versatile foundation for many Italian dishes. Try it with your favorite pasta, as a base for chicken cacciatore, or even as a spicy pizza sauce. Buon appetito!