Arrabbiata Sauce

If you love a rich pasta sauce with a spicy kick, you'll love this Roman-style arrabbiata sauce served over your favorite pasta with shrimp or chicken. Prepared with high-quality olive oil, abundant garlic, crushed whole tomatoes, and plenty of red pepper flakes for heat, this arrabbiata sauce recipe brings zesty, slow-simmered flavor to every bite of your pasta dish!

The pasta sauce with a nice spicy kick

Pretty much every bowl of pasta that I make for myself has to have some kick to it, at least a few generous shakes of red pepper flakes to make my tastebuds tingle.

That's why one of my favorite pasta sauces has always been a simple arrabbiata sauce, the fiery tomato sauce of Roman origin, brimming with an abundance of flavor from just a few main ingredients: olive oil, lots of fresh garlic, red pepper flakes, and tomatoes.

I love this sauce over all sorts of pasta, especially with the addition of shrimp, or even chicken. It's just so incredibly savory, zesty, aromatic and flavorful! And when topped with fresh basil and an extra drizzle of silky olive oil, perhaps some freshly-grated cheese, it makes every bite of that bowl of pasta come alive.

Easy, quick and brimming with lots of slow-simmered, home-cooked flavor, my arrabbiata sauce recipe is sure to bring a little spicy kick to your own favorite bowl of pasta!

My Arrabbiata Sauce Recipe

A classic arrabbiata sauce pretty much has only olive oil, garlic, red pepper flakes and tomatoes as the base. And truly, that's all it takes to make this incredibly delicious sauce.

On occasion, I'll add a small splash of white wine, if I have some on hand. But the wine is really not necessary (and not even traditional), though I tend to really enjoy a slight “winey” flavor to this sauce, so I add a small amount and allow it to reduce—this is totally optional.

Some modern recipes like to add in diced onion, sugar, and herbs, but I opt to leave those out. Fresh herbs definitely have their place, though I use either basil or parsley to garnish my finished dish.

And while I typically love to use onions in many of my sauces, I leave them out here, as they're really just not needed.

I find that the copious amount of garlic already lends all the “pop” and earthy flavor needed here, and the texture of the arrabbiata sauce is smoother and silkier without the bits of chopped onion.

And I find that when I use really high quality canned tomatoes, they already have a natural sweetness to them, which eliminates the need for added sugar.

Speaking of tomatoes, I opt for whole, San Marzano tomatoes, which I give a few quick pulses to in my food processor. The reason I don't use already “crushed” tomatoes here is because I like to have control over the texture of the tomatoes, keeping a small amount of texture without things being overly chunky or overly smooth.

Then, it's all about a low and slow simmer to let this sauce meld and mellow, and take on a rich homemade flavor that a store-bought arrabbiata sauce just doesn't even come close to!

Here's a glance at my arrabbiata sauce recipe: (or just jump to the full recipe...)

1. To get started, I process my whole tomatoes with a few pulses, just until mostly smooth, though still with a bit of texture, and then set those aside for a moment.
2. Next, I place a large, deep pan over medium-high heat and add in a good amount of good quality olive oil.
3. Once the oil starts to shimmer, I add in my garlic and my red pepper flakes, sautéing just until aromatic.
4. My tomato paste is added in next, followed by a touch of white wine (totally optional), my tomatoes, as well as a generous pinch of salt.
5. I allow the arrabbiata sauce to simmer, covered, for 20 minutes, until very aromatic and slightly thickened.
6. Finally, I use the sauce immediately with my favorite pasta and add-ins, or allow the sauce to cool and store it in glass mason jar(s) or freezer bags.

Recipe

Arrabbiata Sauce

by Ingrid Beer

Print Recipe

This zesty, slow-simmered arrabbiata sauce is brimming with San Marzano tomatoes, rich olive oil, plus lots of garlic and red pepper flakes!

Category: Side
Cuisine: Italian

Yield: Serves about 6 (about ½ cup portion)

Nutrition Info: 121 calories (per ½ cup serving)

Prep Time: 10 minutes
Cook time: 24 minutes
Total time: 34 minutes

Ingredients:

• 1 (28 ounce) can organic whole, peeled tomatoes (San Marzano), with juices
• ¼ cup olive oil
• 6 to 8 cloves garlic, pressed through garlic press
• 1 teaspoon crushed red pepper (use more or less, depending on desired spice level)
• 1 tablespoon tomato paste
• ¼ cup white wine (optional)
• Salt
• Black pepper

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Add the whole, peeled tomatoes (as well as all of their juices) into the bowl of a food processor. Pulse the tomatoes about 6 to 7 times, until they're fairly smooth, though with some bits of chunky texture. Pour the tomatoes into a bowl and set aside.
3. Next, place a deeper skillet or pan over medium heat, and add in the olive oil. Once hot, add in the garlic and the crushed red pepper, and stir in the hot oil for about 1 to 2 minutes, until very aromatic and the garlic just barely begins to become slightly golden.
4. Add in the tomato paste and stir that in to incorporate, then pour in the white wine (if using) and allow that to bubble up for a couple of minutes until reduced.
5. Next, add the processed tomatoes into the pan, as well as a couple of good pinches of salt and black pepper, and stir things together until well blended. Allow the sauce to come to a vigorous simmer, then reduce the heat to low, cover, and gently simmer the sauce for 20 minutes.
6. Enjoy the arrabbiata sauce immediately with your favorite pasta, or allow it to cool completely, then store in glass jars with tight fitting lids, or a glass container, in the fridge for up to a week. You can also use a freezer bag to store the sauce in the freezer for up to 3 months.

Tips & Tidbits for my arrabbiata sauce recipe:

• Whole San Marzano tomatoes for best flavor: San Marzano tomatoes have terrific flavor and a natural sweetness to them, making for a rich tasting sauce. I use organic whole, peeled tomatoes and give them a quick process in my food processor, to have some control over the texture. You can use canned, crushed tomatoes, if you prefer.
• Lots of garlic for depth and zip: Arrabbiata sauce is known for being garlicky and spicy, and this recipe definitely does not shy away from that. I use lots of fresh garlic here, and press it through my garlic press for a fine, minced texture. It will mellow as the sauce simmers, but it will be heavy on the garlic flavor. You can always use less if you want the sauce to be a little less intense.
• A hefty sprinkle of red pepper flakes to give it some heat: Seeing as arrabbiata sauce is known for being spicy, I go pretty generous here on the red pepper flakes. Feel free to use an amount that works for you, if you tend to like things a little more mild. Use your own taste to guide you here, so that the level of heat is to your liking. Perhaps start with less, and add a little more as needed.
• How to serve arrabbiata sauce: I love it over penne (pretty classic), or any other type of pasta I have on hand. And while serving atop of the pasta with just a sprinkle of fresh basil and some grated cheese it just perfect, serving it with grilled shrimp or chicken is also really delicious, if you're looking for added protein.
• How to store arrabbiata sauce: I typically keep my sauce in a mason jar or two, with a tight-fitting lid. It keeps in the fridge very well for up to a week after making it. You could also freeze it, helping it to last longer, perhaps even a few months.

Hungry for more cozy and zesty recipes? Check out my Marinara Sauce recipe, or my recipe for Sausage and Broccoli Rabe Pasta, Pasta Puttanesca, Spaghetti Bolognese, Cioppino, Shrimp Scampi, or my recipe for Steamed Mussels!