Go Back
+ servings
Small white pot full of Arrabbiata sauce with a wooden spoon.
Print Recipe
5 from 1 vote

Arrabiata Sauce

An easy to make pasta sauce that comes together quick! Makes enough to generously coat 1 pound of pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pasta
Cuisine: Italian
Servings: 6
Calories: 136kcal
Author: Marie

Ingredients

  • 1/4 cup olive oil plus more for drizzling at end if desired.
  • 1 small onion diced
  • 4 cloves garlic sliced (for milder flavor) or minced (for stronger garlic flavor)
  • 1 teaspoon crushed red pepper flakes up to 3 teaspoons
  • 28 oz crushed tomatoes can use pre-crushed or buy San Marzano whole tomatoes and then crush with potato masher, fork, or pulse in a food processor.
  • 2 tablespoons balsamic vinegar optional but highly recommended
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small handful fresh parsley or basil, chopped finely (optional)

Instructions

  • Heat the olive oil over medium heat in a large dutch oven and add onion.
  • Saute the onion for 3 or 4 minutes, until translucent, and then add garlic and red pepper flakes. Keep cooking for about 20 seconds to release the flavor. It is recommended to start with fewer red pepper flakes (ie, one teaspoon) and add more at the end if desired.
  • Add crushed tomatoes, vinegar, salt, and black pepper.
  • Thin with some water ONLY if sauce is too thick. Make sure that the sauce is thick enough to coat the back of a spoon. Alternatively, you can thin it with reserved pasta water if you'll serve this sauce on pasta.
  • Increase heat to high, bring to slow boil (bubbles are just starting to rise to surface) , then immediately reduce heat to low, cover with lid slightly ajar, and simmer for 15 to 20 minutes.
  • Remove garlic if it was sliced.
  • Garnish with plenty of parsley or basil. You can also drizzle a bit more olive oil (2 tablespoons or so) over the sauce if desired.
  • This sauce is typically served with penne pasta (it Italy, often topped with pecorino Romano cheese) and can be thinned with reserved pasta water if desired.

Notes

Refrigerate the sauce for 3-4 days or store it in the freezer for 3-4 months.
San Marzano or Roma tomatoes are recommended; use any brand or type you enjoy. 
Note: At its simplest, you can omit the herbs, onions, and balsamic vinegar, but I highly encourage you to try this version at some point. 
Optional Add Ins:
  • Cooked seafood (1 pound of clams, scallops, mussels, shrimp, calamari, or a mixture of any)
  • Italian sausage (1 pound, sweet or spicy)
  • Heavy cream (a splash or two) to make the sauce creamy
 

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 570mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg