Arrabbiata sauce is one of those recipes that proves you do not need a long ingredient list to make something full of flavor. It is a simple Italian tomato sauce with garlic, olive oil and red pepper flakes, but the heat from the chilies gives it a completely different personality from a mild marinara. The sauce is rich, slightly smoky, pleasantly spicy and perfect for tossing with pasta.
The name arrabbiata comes from the Italian word for “angry,” a playful reference to the heat of the chili peppers. You can make the sauce fairly mild or turn up the heat depending on your taste. For the best flavor, use good-quality canned whole tomatoes and let the sauce simmer slowly rather than rushing it.
What You Can Do Better
The biggest difference between an average tomato sauce and a really good arrabbiata is patience. Give the tomatoes enough time to cook down and allow the garlic and chili to infuse the olive oil. Start with a modest amount of red pepper flakes because their heat becomes more noticeable as the sauce cooks. You can always add more at the end.
For a smoother sauce, use an immersion blender after cooking. If you prefer a rustic texture, simply crush the tomatoes with the back of a wooden spoon. A handful of chopped fresh parsley and a little grated Parmesan or Pecorino Romano can also make the finished pasta feel extra special.
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Ingredients for Arrabbiata Sauce
| Ingredient | Amount |
|---|---|
| Whole peeled canned tomatoes | 1 can (28 ounces) |
| Fresh garlic | 4 large cloves |
| Extra-virgin olive oil | 2 tablespoons |
| Red pepper flakes | 1/4 to 1/2 teaspoon, or to taste |
| Salt | To taste |
| Fresh parsley | 1 to 2 tablespoons, chopped, optional |
| Parmesan or Pecorino Romano | For serving, optional |
How to Make Arrabbiata Sauce
1. Prepare the tomato base
Pour the canned tomatoes and their juices into a medium heavy-bottomed saucepan. Add the peeled garlic cloves, olive oil and red pepper flakes. There is no need to sauté the garlic first; letting everything cook together allows the flavors to develop gradually.
2. Simmer the sauce
Bring the mixture to a gentle simmer over medium-high heat. Once it starts bubbling, reduce the heat and let it cook slowly for about 40 to 45 minutes. Stir occasionally so the bottom does not stick. After the first 15 minutes, begin breaking up the tomatoes with a wooden spoon as they soften.
3. Finish the garlic and tomatoes
When the sauce has thickened and the tomatoes have broken down, remove the pan from the heat. Use a fork to mash the softened garlic into the sauce, then stir it through. Crush any larger tomato pieces until you reach the texture you prefer.
4. Adjust the seasoning
Taste the sauce before adding salt because canned tomatoes can already contain quite a bit of sodium. Add a small amount of salt if needed. If you want more heat, add another pinch of red pepper flakes and let the sauce sit for a few minutes before tasting again.
5. Serve with pasta
Toss the hot sauce with cooked penne, rigatoni, spaghetti or another pasta you enjoy. Add a little chopped parsley and grated Parmesan or Pecorino Romano before serving. A small drizzle of olive oil over the finished dish is also a nice touch.
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Best Pasta for Arrabbiata Sauce
Penne is a classic choice because the ridges and hollow centers hold onto the sauce. Rigatoni, ziti and other short pasta shapes work just as well. Spaghetti is another easy option when you want a simple bowl of spicy tomato pasta.
Tips for the Best Arrabbiata Sauce
- Use quality tomatoes: Since tomatoes are the main ingredient, choose whole peeled tomatoes with good flavor.
- Do not overdo the chili: Start with less red pepper and add more near the end. Different brands vary considerably in heat.
- Cook it slowly: A gentle simmer gives the tomatoes time to become sweeter and more concentrated.
- Do not skip the garlic: Garlic is one of the main flavors in this sauce, so use fresh cloves rather than garlic powder.
- Keep the texture your way: Crush the tomatoes by hand or with a spoon for a rustic sauce, or blend it for a smoother finish.
- Taste before salting: Canned tomatoes may already have enough salt, so season gradually.
How to Store Arrabbiata Sauce
Let leftover sauce cool before transferring it to an airtight container. Store it in the refrigerator for up to 5 days. For longer storage, freeze the cooled sauce in freezer-safe containers, leaving a little space for expansion. Thaw it in the refrigerator and reheat gently on the stovetop.
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What to Serve with Arrabbiata Sauce
Arrabbiata sauce is most commonly served with pasta, but it can be used in several other ways. Spoon it over roasted vegetables, use it as a spicy pizza sauce, or serve it alongside crusty bread. It also works well as the tomato base for baked pasta dishes.
Arrabbiata Sauce Nutrition
The following nutrition information is an approximate estimate for about 1/4 cup of sauce, before adding pasta or cheese. Actual values will vary depending on the tomatoes, olive oil and amount of salt used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 70 |
| Total Fat | 4.5 g |
| Saturated Fat | 0.6 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Protein | 1.5 g |
| Sodium | Approximately 250–350 mg |
Note: Nutrition values are estimates and can change significantly depending on the brand of canned tomatoes, added salt and serving size.
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Frequently Asked Questions
Is arrabbiata sauce very spicy?
It can be, but you control the heat. Start with a small amount of red pepper flakes and add more after the sauce has cooked. This makes it easier to find the level of spice you like.
Can I make arrabbiata sauce without red pepper flakes?
Yes, but the chili is what gives arrabbiata its signature heat. If you leave it out, you will have a flavorful tomato and garlic sauce, but it will no longer have the characteristic spicy arrabbiata flavor.
Can I use fresh tomatoes?
You can, although canned whole tomatoes are convenient and provide consistent flavor throughout the year. If using fresh tomatoes, choose ripe, flavorful tomatoes and allow extra cooking time for the sauce to reduce.
Can I make this sauce ahead of time?
Absolutely. In fact, making it a day ahead can make the flavors taste even more blended. Refrigerate it in a covered container and reheat gently before serving.
Is arrabbiata sauce vegetarian?
Yes. The basic sauce is made with tomatoes, garlic, olive oil and chili peppers. If you want to keep the entire meal vegetarian, check that any cheese you add fits your dietary preferences.
