Fiery, bold, and bursting with flavor—Arrabiata Sauce is the ultimate way to spice up your pasta nights! This classic Italian sauce, whose name means “angry” in Italian, gets its fiery kick from red pepper flakes. But don’t worry, it’s the kind of heat that warms you up in the best way, balanced beautifully by rich tomatoes, aromatic garlic, and a splash of red wine for depth.
Hailing from the Lazio region of Italy, Arrabiata is all about simplicity done right. With just a handful of ingredients, you get a sauce that’s vibrant, robust, and completely addictive. Trust me, once you make it from scratch, you’ll never go back to store-bought!
Why You’ll Love Arrabiata Sauce
Is this Arrabiata Sauce for you? Let’s see. Arrabiata Sauce is…
- Spicy, rich, and packed with bold flavors.
- Super easy to make with pantry staples.
- Versatile—perfect for pasta, chicken, or even as a pizza sauce.
- Restaurant-quality, but made right at home.
- The ultimate comfort food with a little fiery twist.
Quick Tip: Adjust the red pepper flakes to control the spice level—add more for extra heat or tone it down for a milder kick.
Ingredients in Arrabiata Sauce
Here’s what makes this sauce so irresistible:
- Olive Oil – The base of all great Italian sauces, adding richness and depth.
- Yellow Onion – Provides a subtle sweetness that balances the spice.
- Garlic – No Italian sauce is complete without it!
- Red Wine – Adds complexity and enhances the tomato flavor.
- Tomato Paste – Intensifies the richness of the sauce.
- Sugar – Just a touch to balance the acidity of the tomatoes.
- Italian Seasoning – A blend of herbs that ties everything together.
- Red Pepper Flakes – The star ingredient that brings the heat!
- Kosher Salt – Enhances all the flavors.
- Crushed Italian Tomatoes – The heart of the sauce, providing a robust, rich texture.
- Fresh Basil – Brightens the sauce with its aromatic freshness.
For Serving:
- Flat-Leaf Parsley – Adds a fresh, vibrant finish.
- Pecorino or Parmesan Cheese – Because everything is better with a little cheese!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze with Wine: Pour in the red wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. This adds depth and richness to the sauce.
Build the Sauce: Stir in the tomato paste, sugar, Italian seasoning, red pepper flakes, and salt. Cook for 1–2 minutes to develop the flavors.
Simmer with Tomatoes: Add the crushed Italian tomatoes and bring the sauce to a gentle simmer. Let it cook uncovered for about 20–25 minutes, stirring occasionally, until thickened.
Finish with Basil: Stir in the fresh basil leaves and let the sauce rest for a few minutes to let the flavors meld.
Serve & Enjoy: Toss with your favorite pasta, garnish with chopped parsley and a generous sprinkle of grated pecorino or parmesan cheese. Enjoy!
How to Serve Arrabiata Sauce
- Classic Pasta: Serve with penne or spaghetti for an authentic Italian experience.
- Crusty Bread: Perfect for dipping and soaking up every last drop.
- Pizza Sauce: Use it as a spicy base for homemade pizza.
- Protein Pairing: Serve over grilled chicken, shrimp, or tofu for a hearty meal.
- Soup Starter: Thin it out with broth to create a flavorful tomato soup.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Additional Tips
- Make It Ahead: The flavors deepen over time, so make it a day in advance for an even richer taste.
- Control the Spice: Adjust the red pepper flakes to your preference—more for extra heat, less for a milder sauce.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
- Reheating: Warm over low heat, adding a splash of water or broth if needed to loosen the consistency.
Tips & Variations
- For Extra Flavor: Add a splash of balsamic vinegar for subtle sweetness and depth.
- Creamy Twist: Stir in a bit of heavy cream for a creamy Arrabiata variation.
- Herb Boost: Add extra fresh herbs like oregano or thyme for a more aromatic sauce.
Arrabiata Sauce is bold, comforting, and so easy to make—it’s the kind of sauce that instantly elevates any dish. Give it a try, and let me know how spicy you like it!
Arrabiata Sauce
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- ½ cup red wine
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- ½ tsp kosher salt
- 28 oz crushed Italian tomatoes See Note 1
- 6 basil leaves chopped
- For Serving:
- ¼ cup flat-leaf parsley chopped
- Grated pecorino or parmesan cheese
Instructions
- Sauté Aromatics:
- In a large skillet, heat olive oil over medium-high heat.
- Add the onion and garlic and sauté for 3 minutes until softened.
- Develop Flavor:
- Reduce heat to medium and stir in red wine, tomato paste, sugar, Italian seasoning, red pepper flakes, and salt.
- Cook for 2 minutes, allowing the flavors to blend.
- Simmer the Sauce:
- Add the crushed tomatoes, stir well, and let simmer for 20 minutes until slightly reduced.
- Finish & Serve:
- Remove from heat and stir in chopped basil.
- Adjust seasoning with more salt if needed.
- Serve immediately over pasta, meatballs, or your favorite dish, topped with grated pecorino or parmesan cheese and fresh parsley.
Notes
- Note 1: Use San Marzano tomatoes for the best flavor.
- Make it milder by reducing the red pepper flakes.
- For extra depth, let the sauce simmer longer (up to 45 minutes).
