Arrabbiata Sauce

a ladle full of red sauce along with a basil leaf above a pot filled with the same.

This Arrabbiata Sauce recipe is for the spice-seeking aficionados in your life! Made using basic pantry ingredients, this fiery sauce is ready in about 20 minutes. Serve with pasta, spread on pizza, toss meatballs, mop up with your bread, a dipping sauce for appetizers, or simply a fried egg! The possibilities are endless.

Course Dinner

Cuisine Italian

Keyword arrabiata sauce, arrabiata sauce recipe

Prep Time 5

Cook Time 16

Total Time 21

Servings Servings

Calories 69kcal

Author Maria Doss

Ingredients

2 tablespoons butter, salted or unsalted
¼ cup chopped onion
4 garlic cloves, minced
1 tablespoon red pepper flakes reduce or increase based on your spice tolerance
1 28-ounce can crushed tomatoes
1 teaspoon dried parsley (or 1 tablespoon fresh)
½ teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt or more to taste
1 tablespoon extra virgin olive oil
¼ teaspoon ground black pepper

Instructions

Melt butter in a medium saucepan over medium-low heat. Add onion, garlic and red pepper flakes Cook, stirring occasionally, until vegetables have softened and gets a translucent color (about 3 minutes).
Add tomatoes, oregano, parsley, sugar, and salt. Stir and bring to a simmer. Cover and let cook for about 12 minutes or slightly thickened.
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!

Video

Notes

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.

Adjust the level of spice: I only use around a tablespoon of red pepper flakes in this recipe for some serious heat. Feel free to adjust based on your preference.

Nutrition