Name: Arrabbiata Sauce Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
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

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Introduction

Arrabbiata sauce is a spicy and flavorful tomato-based sauce originating from Italy. Its bold kick comes from red pepper flakes, balanced with garlic and fresh basil, making it perfect for pasta lovers seeking a bit of heat.

A clear glass jar is filled with a thick, rich red tomato sauce mixed with small green basil pieces throughout. The sauce reaches almost to the top of the jar, and fresh green basil leaves are placed on the surface, slightly overlapping the jar’s rim. The jar sits on a white marbled surface with loose basil leaves scattered nearby, and a shiny silver pot is blurred in the background. The overall setting is simple and bright with a clean, fresh look. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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 to release their flavor.
Step 2: Add the minced onion to the pan and sauté until softened and translucent, about 5 minutes.
Step 3: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 4: Add the whole peeled tomatoes, breaking them up with a spoon. Season with salt and add sugar if using to balance the acidity.
Step 5: Bring the sauce to a simmer, reduce the heat to medium-low, and cook for 30 to 40 minutes until thickened, stirring occasionally to prevent sticking.
Step 6: Remove the sauce from heat and stir in the torn basil leaves. Taste and adjust the seasoning if needed. Serve immediately with your favorite pasta or as a dipping sauce.

Tips & Variations

Adjust the amount of red pepper flakes to control the spice level according to your preference.
For a richer flavor, add a splash of red wine when sautéing the onions.
Use crushed tomatoes instead of whole peeled for a smoother texture.
Serve with penne pasta to catch the sauce perfectly in every bite.

Storage

Store leftover arrabbiata sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a clear glass jar filled with thick, chunky, bright red tomato sauce mixed with small pieces of green herbs, showing a spoon scooping a portion of the sauce above the jar's opening. The spoon holds a textured mix of tomato bits and finely chopped green leaves, with a glossy, slightly wet surface. The jar rests on a white marbled surface, with part of another small jar with reddish flakes showing near the bottom left and a few green leaves faintly in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make arrabbiata sauce milder?

Yes, reduce the amount of red pepper flakes or omit them entirely to make the sauce less spicy.

Is arrabbiata sauce gluten-free?

Yes, the sauce itself contains no gluten, but always check the labels of canned tomatoes and spices to be certain if you have gluten sensitivities.