If you like spicy, then this Arrabbiata Sauce Recipe is the perfect way to add heat to your next pasta meal.
This “angry” sauce is the stuff amazingly spicy meals are made of. When you whip up this arrabbiata sauce, you get all the flavor, without the unwanted ingredients often found in jarred pasta sauce. Unlike many Italian sauces that have been around for centuries, this one dates back to the 1950s and 1960s, when it originated in Rome as spicy dishes gained popularity.
You could easily spend an hour reading labels on jarred pasta sauce at the supermarket to find one that you like, or you can spend five minutes prepping the vegetables and 45 minutes cooking the sauce to have a perfectly prepared, ultra-flavorful meal. Additionally, during the 30 or so minutes that the sauce simmers, you can prepare a lovely, fresh salad or some vegetables to accompany this dish.
I highly recommend using canned San Marzano tomatoes (look for certification on the can) for their sweetness and flavor. Unlike some other tomatoes that can be watery and acidic, tomatoes grown in Italy’s San Marzano area have the benefit of nutrients and flavor from volcanic soil.
As a result, you wind up with a sauce that bursts with fresh tomato flavor, providing the perfect balance of sweet and heat. While using the best tomatoes, I also recommend pairing them with high-quality extra-virgin olive oil for optimal flavor. You only use a little, which is why I keep a bottle of Italian EVOO on hand for dishes such as this.
Get to know popular Italian red sauces
As tempting as it might be to ask for spaghetti with red sauce, it’s not as simple as that. Do you want it to have a fresh tomato taste or be more herbaceous? Are you a spice aficionado, or do you prefer a hearty meat sauce? Whatever your taste or mood, there’s a sauce for it. Let’s explore some of the most popular types of Italian sauces:
- Marinara: It’s a simple, quick-simmering sauce featuring chunks of tomatoes, olive oil, garlic, and herbs.
- Arrabbiata: This spicy sauce is made with olive oil, dried red chili peppers or chili flakes, tomatoes, garlic, and basil. Red wine and pecorino cheese are optional additions.
- Pomodoro: Start by making a soffritto of finely chopped onions, celery, and carrots, sautéed in extra-virgin olive oil. Add canned San Marzano tomatoes (or other sweet tomatoes) to the mixture. Since pomodoro cooks longer than marinara, it is smoother and thicker.
- Puttanesca: This savory, pungent sauce is characterized by its ingredients, including tomatoes, anchovies, black olives, capers, and garlic.
- Amatriciana: This flavorful sauce is made with tomatoes, olive oil, browned guanciale, dry white wine, and pecorino cheese.
- Ragù: Authentic Italian ragù often features game meats, such as rabbit and wild boar, and the meat is typically cooked in red wine. Ragù is a more general term, as cooks can be as creative as they wish with the proteins they include.
- Bolognese: This is a thick, ground meat-based ragù originating from Bologna, often featuring slow-cooked ground beef or pork, onions, carrots, and celery (known as soffritto). Tomatoes are merely along for flavor.
How do I store leftovers?
Allow the sauce to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. Once chilled, you can freeze leftovers in freezer-safe containers or zippered bags for up to 6 months. Defrost the frozen sauce overnight before reheating gently on the stove or using it in other recipes.
Serving suggestions
There are so many ways to use this arrabbiata sauce recipe, including as a topping for this Pizza Dough Recipe or Gluten-Free Pizza Dough. If using the sauce with pasta, begin your meal with a refreshing Caesar Salad. Add some Caprese Garlic Bread for a delightful change, or these delicious Arancini rice balls. Both options make an excellent appetizer. Don’t forget to prepare this Aperol Spritz Recipe, as it goes great with all these selections.
Arrabbiata Sauce Recipe
Ingredients
- 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons red pepper flakes or to taste
- 1 medium yellow onion minced
- 5 cloves garlic minced
- 2 cans (28 ounces each) whole peeled tomatoes
- Salt to taste
- 1/2 teaspoon sugar optional, to balance acidity
- 1/2 cup fresh basil leaves roughly torn
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the red pepper flakes and let them infuse the oil for about 2 minutes.
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Add the minced onion to the pan and sauté until softened and translucent, about 5 minutes.
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Stir in the minced garlic and cook for 1 minute until fragrant. Add the whole peeled tomatoes, breaking them up with a spoon. Season with salt and optional sugar.
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Bring the sauce to a simmer, reduce the heat to medium-low, and cook for 30-40 minutes until it has thickened, stirring occasionally.
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Remove the sauce from the heat and stir in the torn basil leaves. Taste and adjust the seasoning as needed. Serve immediately with your favorite pasta or as a dipping sauce.
Nutrition
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