Arrabiata Sauce is a bold, fiery delight that brings the heart of Italian cuisine to your kitchen in just 50 minutes. The rich, velvety texture of the tomato base is perfectly balanced by the kick of red chili flakes, creating a symphony of flavors that’s both comforting and exciting. Garlic and fresh herbs add layers of aroma, making this sauce irresistible from the first simmer.
Packed with nutrients like potassium and vitamins, this sauce not only satisfies your taste buds but also nourishes your body. Toss it with pasta, use it as a dipping sauce, or pair it with grilled veggies—its versatility is unmatched. Every spoonful offers a burst of warmth, making it the ultimate companion for cozy dinners.
What You’ll Need for Arrabiata Sauce
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (140 g) finely chopped yellow onion
- 1-2 teaspoons crushed red pepper (adjust for spice preference)
- 2 Tablespoons minced garlic
- 28 oz (794 g) whole peeled tomatoes (crush them with your hands for a chunkier texture)
- ½ teaspoon fine sea salt (plus more to taste)
- ¼ teaspoon freshly cracked pepper (plus more to taste)
- 10 large basil leaves, torn (substitute with 1 teaspoon dried basil if fresh isn’t available)
- 8 oz (226 g) pasta (penne or spaghetti works great)
- Grated parmesan cheese for serving (optional)
How to Make Arrabiata Sauce
- Heat the oil: In a medium-sized saucepan, heat the olive oil over medium heat until shimmering.
- Cook the onion: Add the chopped onion and cook until translucent, about 5 minutes.
- Add garlic and spice: Stir in the minced garlic and crushed red pepper. Cook until fragrant, about 30 seconds.
- Add tomatoes and season: Pour in the whole peeled tomatoes, salt, and pepper. Break the tomatoes with a spoon or spatula, then bring the sauce to a simmer.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally, until slightly thickened. If serving with pasta, start cooking it after 15 minutes of simmering.
- Finish with basil: Stir in the torn basil leaves. Taste and adjust seasoning with more salt, pepper, or crushed red pepper if needed.
- Serve: Serve immediately over warm pasta, topped with grated parmesan cheese if desired. Alternatively, let the sauce cool and store it in an airtight container in the refrigerator for up to 5 days.
Spice It Up or Tone It Down
Arrabiata sauce is known for its fiery kick, but you can easily adjust the heat to your liking. Start with 1 teaspoon of crushed red pepper for a milder sauce, or go up to 2 teaspoons for a bolder, spicier flavor. If you accidentally overdo it, a pinch of sugar or a splash of cream can help balance the heat.
Perfect Pairings for Your Pasta
While this sauce shines with classic spaghetti, it also pairs beautifully with penne, rigatoni, or fusilli. For a heartier meal, add grilled chicken, sautéed shrimp, or roasted vegetables. Don’t forget a generous sprinkle of parmesan cheese and a side of garlic bread to complete the dish!
Make It Ahead and Store Like a Pro
This sauce is a meal prep superstar! Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of water or olive oil if needed. You can also freeze it for up to 3 months—just thaw overnight in the fridge before using.
Quick Tips for Busy Cooks
Short on time? Use canned crushed tomatoes instead of whole peeled tomatoes to skip the step of breaking them down. You can also prep your onion and garlic ahead of time and store them in the fridge until you’re ready to cook. Multitask by starting your pasta water while the sauce simmers!
Customize Your Arrabiata
Feel free to get creative with this versatile sauce! Add a splash of red wine for depth, toss in some capers or olives for a briny twist, or stir in a handful of spinach for extra greens. The possibilities are endless—make it your own!
Arrabiata Sauce
Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup finely chopped yellow onion
- 1-2 teaspoons crushed red pepper see note
- 2 Tablespoons minced garlic
- 28 oz whole peeled tomatoes
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly cracked pepper plus more to taste
- 10 large basil leaves torn
- 8 oz pasta for serving
- Grated parmesan cheese for serving (optional)
Instructions
- Heat oil in a medium-sized saucepan over medium heat. Once shimmering, add onion and cook until translucent (about 5 minutes).
- Add garlic and crushed red pepper and cook until garlic is fragrant (about 30 seconds).
- Add tomatoes, salt, and pepper. Break the tomatoes with a spoon or spatula and bring to a simmer.
- Reduce heat to low and allow sauce to simmer, uncovered, for about 30 minutes, stirring occasionally. Cook until slightly thickened. If serving with pasta, begin preparing pasta according to package instructions after about 15 minutes of simmering.
- Add torn basil leaves and stir well. Taste-test and add more salt, pepper, and crushed red pepper as needed.
- Serve immediately over warm pasta topped with parmesan cheese (if desired) or allow to cool and store for up to 5 days in an airtight container in the refrigerator.