Arrabbiata Sauce Recipe

What is arrabbiata sauce?

The Italian name sugo all’arrabbiata literally means 'angry sauce,' a nod to the fiery kick from the generous red pepper flakes. Originating in Rome, this bold sauce is made with just a few simple ingredients: olive oil, tomatoes, garlic, onion, and chili peppers.

Arrabiata Sauce Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Tomatoes – Canned crushed tomatoes provide rich flavor and a thick, velvety base that's ideal for arrabbiata sauce. The quality of the brand matters greatly—some can taste overly acidic or bland—so I prefer to use a trusted brand like Bianco Dinapoli for the best results.
• Butter – While not traditional in Italian arrabbiata sauce, a small amount of butter adds richness and smooths out the acidity of the tomatoes, giving the sauce a silky, luxurious texture.
• Olive Oil – A drizzle of extra virgin olive oil stirred gives that final glossy finish you expect from a restaurant-quality sauce.
• Oregano – Dried oregano is ideal here, as its essential oils and flavor release the aroma and flavor after simmering.
• Parsley – Parsley brings in freshness and a pop of color. Use dried parsley during cooking or add fresh parsley at the end.
• Red Pepper Flakes – For authentic heat, use dried chili flakes made from crushed cayenne peppers. They give the sauce its signature fiery "angry" flavor—adjust the amount based on your spice tolerance.

What can I do with arrabiata sauce?

Arrabiatta sauce is one of the most versatile spicy tomato sauces you’ll ever make. Here are some delicious and creative ways to use it:

• Dip for crispy chicken. It makes a fantastic, bold dipping sauce for chicken tenders, wings, or even grilled veggies.
• Toss it with your favorite pasta. While penne is the classic choice, it works beautifully with other noodle shapes that hold sauce well—like rigatoni, fusilli, ziti, farfalle, or spaghetti. I've used it to make a kale pasta for a nutritious twist.
• Serve with crusty bread. A warm baguette, sourdough or the homemade Dutch oven bread is perfect for soaking up every last drop of this Italian sauce.
• Add a fried egg on top. Pour it over toast and top with a runny fried egg for a spicy breakfast or brunch.
• Use it as a pizza sauce. Swap out marinara and spread on homemade pizza dough for a fiery pizza that spice lovers will adore.
• Use it as a Dipping Sauce. Serve it with garlic knots, breadsticks, fried mozzarella, or crispy polenta fries.
• Toss with meatballs. Pair with your favorite store-bought or homemade meatballs—like my air fryer chicken meatballs—for a quick, comforting meal.
• Layer in casseroles. Use it instead of marinara in dishes like air fryer eggplant parmesan or air fryer chicken parmesan for an extra flavor kick.

How to make arrabiatta sauce?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1 & 2. Melt butter in a medium saucepan over medium-low heat. Add onion, garlic, red pepper flakes and oregano Cook, stirring occasionally, until vegetables have softened and get a translucent color, about 3 minutes.

3. Add tomatoes, dried parsley, sugar, and salt. Stir and bring to a simmer. Cover and let cook for about 12 minutes or slightly thickened.

4. Remove pan from heat and stir in olive oil. Season to taste with salt, black pepper, sugar, or red pepper flakes. Cool for a few minutes before serving!

Variations

• Make it creamy - Add a splash of heavy cream to make a homemade spicy pink sauce.
• Add meat - Mix in cooked ground beef, turkey or chicken.
• With spinach - Toss in baby spinach towards the end of cooking and cook until it wilts.
• Veggies - Stir in cooked mushrooms or zucchini.
• With shrimp - Add raw shrimp and simmer until it is cooked.
• Make it cheesy - Stir in grated parmesan or pecorino romano.

Recipe tips

• Use good quality tomatoes. For authentic flavor, rich taste, and lower acidity use the best canned tomatoes you can find. San Marzano tomatoes or Bianco Dinapoli are some of the best types to use in the arrabbiata sauce.
• Adjust the level of spice: I use around a tablespoon of red pepper flakes in this recipe for some serious heat. Feel free to adjust based on your preference.
• Storage and reheating: Allow it to cool completely, then store in an airtight container or zipper bags, in the refrigerator for up to a week or in the freezer for up to 3 months. 

What is the difference between marinara and arrabbiata sauce?

While both are classic Italian tomato-based sauces made with tomatoes, garlic, and herbs, the key difference is in the flavor and heat.
Marinara is milder and slightly sweet—perfect for everyday pasta, pizza, or dipping. On the other hand, arrabbiata, meaning “angry” in Italian, is bold and spicy thanks to plenty of red pepper flakes—ideal if you love a fiery kick in your pasta!