Easy Arrabbiata Sauce Recipe made with simple pantry essentials including olive oil, garlic, dried red chili flakes, and tomatoes. Enjoy this fiery red and delicious Homemade Arrabbiata Sauce on pasta, pizza, or baked chicken.
Spicy arrabbiata Sauce
Get ready for a little kick in the pants because today we’re making homemade arrabbiata sauce! Made with simple, fresh, and healthy pantry essentials like garlic, dried red chili flakes, and tomatoes, this beautiful red sauce is magic.
The best part about arrabbiata is how incredibly versatile it is. Not just for pasta (although that is delicious!) one of my favorite ways to serve leftover arrabbiata is with soft and fluffy breadsticks and a fresh green salad.
What is arrabbiata sauce?
Sauce all’arrabbiata, or arrabbiata sauce, is a simple, flavor-filled pasta sauce traditionally made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. From the Lazio region of Italy, arrabbiata literally translates to “angry” in Italian, thanks to the fiery heat from the chili peppers. Traditionally, arrabbiata sauce is served with penne pasta.
What is the difference between Fra Diavolo and Arrabbiata Sauce?
Fra Diavolo which means “Brother Devil” in Italian is a spicy sauce made for pasta or seafood, often shrimp. Unlike arrabbiata sauce, Fra Diavolo may, or may not be, tomato-based.
What is the difference between arrabbiata sauce and marinara sauce?
Both arrabbiata sauce and marinara sauce are both tomato-based sauces. The key difference between the two is that arrabbiata sauce is expected to be spicy given the addition of red chili peppers, while marinara sauce it is not.
What you need to make all’arrabbiata
To make this easy and delicious arrabbiata sauce, start with the following ingredients:
- Olive oil (+ butter) – Traditional all’arrabbiata recipes are made using olive oil. Keep your recipe vegan and stick with just olive oil or you can add a tablespoon or two of butter in addition to the olive oil.
- Crushed red pepper flakes – Authentic versions of this sauce will be made with whole dried red chile peppers. To keep things easy (and approachable for everyone) I used crushed red chili flakes instead.
- Onion – Authentic versions of arrabbiata usually are not made with onions. I find that onion adds amazing flavor (to everything), so I added one to this sauce. For best results, chop your onions super small.
- Garlic – Fresh garlic…the end.
- Tomato paste – In this recipe, you will cook two tablespoons of tomato paste with the onions over medium-high heat. This will help add extra flavor plus thicken your sauce.
- Tomatoes – Canned tomatoes work great and are super cost-effective. Canned whole peeled tomatoes are your best option- and despite what people say, I strongly disagree that San Marzano taste the best.
- Salt, pepper, and sugar – Always season with salt and pepper, to taste. I also like to add 1-2 teaspoons of sugar to help balance the acidity. Of course, sugar is always optional.
How to make arrabbiata sauce
To make this easy arrabbiata sauce recipe, simply:
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Cook the aromatics. Add the olive oil and butter to a large, deep sauté pan set over medium heat. Add the crushed red pepper flakes and cook, stirring continuously, for approximately 2 minutes. Add the onions and mix well to combine with the crushed red pepper flakes. Cook for 4-6 minutes, or until soft and translucent, stirring often. Finally, add the minced garlic. Cook until fragrant, 1-2 minutes.
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Add the tomato paste and tomatoes. Increase heat to medium-high. Mix in the tomato paste and cook, stirring continuously for approximately 2 minutes – if the tomato paste starts to brown (not burn) a little that’s OK. Add the tomatoes with their juice and the sugar and mix well to combine.
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Simmer. Cook the sauce, mashing the tomatoes with a potato masher or wooden spoon. Allow the sauce to come to a low simmer before reducing heat to low. Allow the sauce to cook, uncovered, for approximately 25 minutes, mashing occasionally as needed.
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Season to taste. Season with salt and pepper, to taste, and additional crushed red pepper flakes, if desired.
Tips and Tricks
If it’s your first time making this recipe, check out these tips and tricks guaranteed to get you the best arrabbiata sauce EVER.
- If you prefer a smoother, less chunky, sauce, transfer part, or all, of the sauce to a large blender and process until desired consistency is reached. For this recipe, I pulsed half of the sauce in a blender until smooth (but not soupy).
- This makes a generous batch of arrabbiata sauce – perfect for a nice and saucy pasta when tossed with a 1-pound box of cooked noodles.
- When mixing with cooked pasta, if you find that the sauce is too thick, easily thin it out with hot and starchy pasta water (preferred choice) or regular hot water (second choice). You can add the water directly to the sauce before mixing, or, after the pasta and arrabbiata sauce has been mixed.
- This particular arrabbiata sauce recipe comes with a nice kick. If you are sensitive to spicy foods at all, I highly recommend reducing the total amount of crushed red pepper flakes to 1-2 teaspoons.
How to use arrabbiata sauce
Arrabbiata sauce is delicious with so many things!
- Of course, pasta comes in first place. Cook your favorite pasta to al dente and toss everything together.
- Use in place of Marinara Sauce for a spiced-up version of Chicken Parmesan, Baked Ziti, or lasagna.
- Add it to your favorite pizza recipes.
- Use it as a dipping sauce for breadsticks, mozzarella sticks, or simple roasted vegetables like Roasted Cauliflower and zucchini noodles.
More pasta recipes,
- Pasta with Chickpeas Recipe (Pasta e Ceci)
- Easy Pasta Primavera Recipe
- Creamy Cajun Shrimp Pasta Recipe
- Slow Cooker Creamy Chicken Pasta
- 15 Minute Angel Hair Pasta Recipe with Chicken
- Penne Arrabbiata Recipe
If you try making this Arrabbiata Sauce Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Arrabbiata Sauce Recipe
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon crushed red pepper flakes (more or less to taste)
- 1 medium yellow onion (minced)
- 8 cloves garlic (minced)
- 2 tablespoon tomato paste
- 2 (28 ounce) cans whole tomatoes
- 2 teaspoon sugar ((optional))
- salt + pepper (to taste)
Instructions
- Cook the aromatics. Add the olive oil and butter to a large, deep sauté set over medium heat. Add the crushed red pepper flakes and cook, stirring continuously, for approximately 2 minutes. Add the onions and mix well to combine. Cook for 4-6 minutes, or until soft and translucent, stirring often. Finally, add the minced garlic. Cook until fragrant, 1-2 minutes.
- Add the tomato paste and tomatoes. Increase heat to medium-high. Mix in the tomato paste and cook, stirring continuously for approximately 2 minutes. Add the tomatoes with their juice and sugar and mix well to combine.
- Simmer. Cook the sauce, mashing the tomatoes with a potato masher or wooden spoon. Allow the sauce to come to a low simmer before reducing heat to low. Allow the sauce to cook, uncovered, for approximately 25 minutes, mashing occasionally as needed.
- Blend (optional). If you prefer a smoother sauce, transfer part, or all, of the sauce to a large blender and process until desired consistency is reached. For this recipe, I pulsed half of the sauce in the blender until smooth (but not soupy).
- Season to taste. Season with salt and pepper, to taste, and additional crushed red pepper flakes, if desired.
Jessica's Notes
- This makes a generous batch of arrabbiata sauce - perfect for a nice and saucy pasta when tossed with a 1-pound box of cooked noodles. When mixing with cooked pasta, if you find that the sauce is too thick, easily thin it out with hot and starchy pasta water (preferred choice) or regular hot water (second choice).
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
We have a TON of homegrown tomatoes from our garden. Can we swap the canned tomatoes for fresh? If so, should I make any other adjustments to the recipe?
Hi Vps,
Swapping for fresh tomatoes should taste great. I don’t think any adjustments are necessary 🙂