Name: Arrabbiata Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3–4 garlic cloves, thinly sliced; 1–2 tsp red chili flakes (or 1 fresh red chili, chopped); 1 (28 oz) can whole peeled tomatoes (San Marzano preferred); Salt and black pepper, to taste; Fresh parsley or basil, chopped (for garnish)

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Arrabbiata sauce is a bold, spicy Italian tomato sauce that’s simple to make but bursting with flavor. I love how the heat from chili peppers blends with garlic and rich tomatoes to create a sauce that’s vibrant and full of character. It’s the kind of recipe I turn to when I want something quick yet exciting.

Why You’ll Love This Recipe

I enjoy arrabbiata sauce because it’s both easy and impressive. I like that it uses just a few ingredients yet delivers such depth of flavor. I also appreciate that I can adjust the spiciness to my liking, making it as fiery or as mild as I want. Whether I toss it with pasta, spoon it over chicken, or use it as a dip for bread, this sauce always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
garlic cloves
red chili flakes or fresh red chili peppers
canned whole peeled tomatoes (San Marzano if possible)
salt
black pepper
fresh parsley or basil for garnish

Directions

I heat olive oil in a large skillet over medium heat.
I add sliced garlic and chili flakes (or chopped fresh chili) and cook just until fragrant, being careful not to burn the garlic.
I crush the canned tomatoes by hand or with a spoon and add them to the pan, along with their juices.
I season with salt and black pepper, then let the sauce simmer gently for 20–25 minutes, stirring occasionally, until it thickens.
I taste and adjust the seasoning, then garnish with chopped fresh parsley or basil before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 5 minutes to prepare and 25 minutes to cook, so in 30 minutes, I have a spicy tomato sauce ready to enjoy.

Variations

Sometimes I add a splash of red wine for depth of flavor. I also like to mix in anchovies or olives for a briny twist. For a slightly less spicy version, I reduce the chili flakes and add a pinch of sugar to balance the acidity of the tomatoes.

storage/reheating

I store leftover arrabbiata sauce in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, stirring occasionally. I can also freeze it in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

How spicy is arrabbiata sauce?

It’s moderately spicy, but I adjust the chili to my taste. Adding more flakes makes it fiery, while reducing them keeps it milder.

Can I use fresh tomatoes instead of canned?

Yes, I sometimes use fresh ripe tomatoes, but I blanch and peel them first for the best texture.

What pasta goes best with arrabbiata sauce?

I like it with penne because the sauce clings nicely to the ridges, but spaghetti and rigatoni work well too.

Can I make arrabbiata sauce ahead of time?

Yes, I often make it in advance since the flavors deepen as it sits. I just reheat it before serving.

Do I need to blend the sauce?

No, I prefer leaving it chunky, but I sometimes blend it with an immersion blender if I want a smoother consistency.

Conclusion

I find arrabbiata sauce to be one of the most flavorful tomato sauces I can make with so little effort. It’s spicy, aromatic, and versatile, pairing beautifully with pasta and so much more. Whether I keep it classic or add my own twist, it’s a sauce that always livens up my table.