Spicy Arrabbiata Sauce
Spicy arrabbiata sauce is here to liven up your next pasta dinner! It’s easy to make from scratch and you can make it just as spicy as you like.
What Is Arrabbiata Sauce?
Arrabbiata sauce is a staple in Italian cuisine—kind of like a bolder, spicier version of Marinara Sauce. Unlike so many other Italian dishes that date back centuries, arrabbiata sauce was invented in the 1950s or 60s, when spicy food was popular in Rome.
Traditionally, arrabbiata sauce is made with garlic, tomatoes, and dried red chili peppers, which give it its fiery kick. Known as sugo all’arrabbiata in Italian, the name means “angry”—yes, this is a fiery, angry sauce!
Ingredients for Arrabbiata Sauce
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive Oil and Butter – Butter is a fabulous addition to pasta sauces. It adds a fantastic richness.
- Crushed Red Pepper Flakes – A more accessible alternative to the traditional dried red chili peppers that tastes just as good.
- Onion and Garlic – To build a base of flavor.
- San Marzano Tomatoes – The best tomatoes for making pasta sauce!
- Fresh Basil Leaves – Fresh basil has a much more vibrant flavor than dried.
- Kosher Salt and Black Pepper – I recommend freshly ground black pepper.
- Sugar – A pinch of sugar will tame the acidity of the sauce.
How to Make Arrabbiata Sauce
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the red pepper flakes. Heat the olive oil and butter in a deep skillet over medium-high heat, then add the red pepper flakes and cook for a minute.
- Sauté the onion and garlic. Add the onion and cook until softened, then stir in the garlic and cook a minute more.
- Simmer. Add the tomatoes and bring to a simmer. Crush the tomatoes with a wooden spoon; reduce the heat to medium and simmer for 20 to 25 minutes, until it thickens.
- Finish. Stir in the basil, salt, pepper, and sugar. Serve or store for later.
How Spicy Is Arrabbiata Sauce?
The spiciness of arrabbiata sauce can vary, but make no mistake: arrabbiata is meant to be hot. The beauty of making it yourself, though, is that you can customize the amount of red pepper flakes to your liking. (But skip them altogether or just add a small pinch and you’re not really making arrabbiata sauce.)
Tips for Making Arrabbiata Sauce
These tips will help you make perfect homemade arrabbiata sauce.
- Use San Marzano tomatoes. These sweeter, less acidic tomatoes are often used in Italian cooking and will give your sauce an authentic flavor. They’re truly special!
- Adjust the spice level to your preference. As mentioned before, the amount of red pepper flakes added can be adjusted to suit your desired level of heat.
- Add sugar if needed. If your sauce is too acidic when you taste it, adding a pinch of sugar can help balance the flavor. Don’t add the sugar until you taste the sauce first, though.
How to Store Leftovers
Transfer the sauce to an airtight container and store in the refrigerator for up to 5 days. Reheat it on the stovetop over medium-low heat.
Arrabbiata sauce also freezes beautifully. Store it in an airtight container or a freezer bag with the air pressed out; it will keep for up to 6 months. Thaw it in the refrigerator or, if you’re in a time crunch, place the freezer bag in a bowl of warm water to thaw it faster.
Ways to Use Arrabbiata Sauce
Arrabbiata sauce is traditionally served with penne, but you can pair it with any pasta you like or have on hand. Want to get more creative? Here are some more ways to use this spicy sauce:
- Pizza. Replace traditional pizza sauce with arrabbiata for a kick. Use my Homemade Pizza Dough as the base!
- Chicken Parmesan. The Best Chicken Parmesan is even better when you make it with homemade sauce.
- Stuffed shells. Give these Spinach Ricotta Stuffed Shells a spicy flavor boost.
- Dipping sauce. Serve arrabbiata sauce as a dipping sauce for Homemade Mozzarella Sticks, Fried Ravioli, and other apps.
- Lasagna. Use this sauce as a base for Lasagna Roll Ups or your favorite lasagna recipe.
- Stuffed peppers. Instead of traditional tomato sauce, use arrabbiata to make Stuffed Bell Peppers.
More Pasta Sauce Recipes
- The Best Basil Pesto
- Roasted Tomato Sauce
- Homemade Alfredo Sauce
- Best Vodka Sauce Recipe
- Sun-Dried Tomato Pesto
- The Very Best Bolognese Sauce
- Walnut Arugula Pesto
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Get the Recipe: Spicy Arrabbiata Sauce
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3-4 teaspoons crushed red pepper flakes
- 1 cup diced onion
- 6 garlic cloves, minced
- 1 28-ounce cans peeled, whole San Marzano tomatoes, hand crushed or roughly chopped
- ½ cup fresh basil leaves, torn into pieces
- ½ teaspoon kosher salt
- ½ teaspoon fresh black pepper
- ¼ teaspoon sugar, optional
Equipment
Instructions
- Heat the olive oil and butter in a large, deep skillet over medium-high heat until melted. Add the red pepper flakes ad cook for 1 minutes, stirring occasionally to prevent scorching.
- Add the onion and saute for 4-5 minutes or until softened. Add the garlic and continue to cook for 1 minute or until fragrant, stirring occasionally.
- Add the tomatoes to the onions stirring to combine.
- Cook the sauce until it reaches a simmer and break up the tomatoes with a wooden spoon.
- Reduce the heat to medium and continue to simmer.
- Cook the sauce, uncovered for 20-25 minutes, stirring occasionally, until it beings to thicken.
- Stir in the basil, salt and pepper (and sugar, if using.) Check for seasoning and season to taste.
- Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.