I like this recipe because it uses just a handful of ingredients to create a deep, restaurant-quality sauce. The slow simmering process makes the tomatoes sweet and rich, while the chili flakes add a pleasant spiciness that wakes up the palate. I also love how versatile it is—I can toss it with pasta, spoon it over gnocchi, or use it as a base for baked dishes like lasagna or eggplant parmesan. It’s a staple sauce I come back to again and again.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons extra-virgin olive oil 1 small onion, peeled and finely diced 4 large garlic cloves, peeled and minced 1 teaspoon red pepper flakes (adjust to taste) 4 cans (400 g / 14 oz each) San Marzano tomatoes 1 tablespoon tomato puree (tomato paste) ½ teaspoon salt ½ teaspoon freshly ground black pepper 10 g fresh basil leaves, roughly chopped (or 1 teaspoon dried basil)
Directions
Heat the oil: I heat the olive oil in a large saucepan over low to medium heat.
Sauté the onion: I add the finely diced onion and cook gently for about 10–15 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
Add garlic and chili flakes: I stir in the minced garlic and red pepper flakes, cooking for another 2 minutes until fragrant.
Add tomatoes and seasoning: I pour in the canned tomatoes, add the tomato puree, salt, and black pepper, then stir everything together.
Simmer the sauce: I bring the sauce to a gentle simmer over medium heat, then lower the heat and let it cook uncovered for about 45–50 minutes, stirring occasionally. As it cooks, I break up the tomatoes with a wooden spoon until the sauce thickens.
Finish with basil: I stir in the fresh chopped basil at the end, taste, and adjust seasoning with more salt or pepper if needed.
Serve: I spoon the sauce over hot pasta, gnocchi, or ravioli, and top it with more basil, freshly cracked pepper, and grated Parmesan cheese if I like.
Servings and Timing
This recipe makes 4–6 servings. The prep time is 5 minutes, cook time 1 hour 5 minutes, for a total of 1 hour 10 minutes.
Variations
I love customizing this sauce depending on my mood. Sometimes I add chopped sun-dried tomatoes for a richer. When I want more heat, I double the chili flakes or add a pinch of cayenne. For a smoother texture, I blend the sauce after cooking, and when I want a chunkier version, I leave it rustic. I’ve also added olives, capers, or roasted vegetables for extra complexity.
Storage/Reheating
I store leftover Arrabbiata sauce in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day as the flavors meld together. For longer storage, I freeze it in portioned containers for up to 3 months. When reheating, I warm it gently on the stovetop, adding a splash of water or olive oil if it’s too thick. It reheats beautifully without losing flavor.
FAQs
What makes Arrabbiata sauce different from marinara?
Arrabbiata is spicier thanks to the addition of red pepper flakes, while marinara is milder and often includes herbs like oregano.
Can I use crushed tomatoes instead of whole canned ones?
Yes, I can use crushed tomatoes for a smoother sauce and skip the step of breaking them down.
How spicy is it?
It’s moderately spicy, but I can easily adjust the heat by adding more or fewer chili flakes.
Can I use fresh tomatoes?
Yes, but I blanch and peel them first. I prefer San Marzano canned tomatoes for their consistent flavor and texture.
Can I make this sauce oil-free?
Yes, I can sauté the onions in a few tablespoons of water or broth instead of oil, though it changes the texture slightly.
How do I make the sauce thicker?
I simmer it uncovered longer or add a tablespoon of tomato paste for a richer consistency.
Can I use dried basil instead of fresh?
Yes, I use about 1 teaspoon of dried basil if I don’t have fresh on hand.
Can I blend the sauce?
Definitely. I sometimes blend it with an immersion blender for a smooth, velvety texture.
What’s the best pasta to serve with this sauce?
I love it with penne, rigatoni, or spaghetti—anything that holds onto the sauce well.
Can I add protein to this dish?
Yes, I often toss in cooked Italian sausage, grilled chicken, or shrimp for a complete meal.
Conclusion
This Spicy Arrabbiata Sauce is one of my favorite ways to bring bold Italian flavor to the table. I love how the combination of tomatoes, garlic, and chili creates a rich, fiery sauce that’s both comforting and exciting. Whether I serve it with pasta, use it as a base for other dishes, or simply enjoy it with crusty bread, it never disappoints. It’s the kind of sauce I make in big batches—because once I taste it, I always want more.
This Spicy Arrabbiata Sauce is a bold and flavorful Italian tomato sauce made with San Marzano tomatoes, garlic, and red pepper flakes. It’s rich, fiery, and perfectly balanced—ideal for tossing with pasta or using as a base for your favorite Italian dishes.
Heat olive oil in a large saucepan over low-medium heat.
Add the diced onion and cook gently for 10–15 minutes until soft and translucent.
Stir in the minced garlic and red pepper flakes; cook for 2 minutes until fragrant.
Add the canned tomatoes, tomato puree, salt, and pepper. Stir well to combine.
Bring to a gentle simmer over medium heat, then reduce the heat and cook uncovered for 45–50 minutes, stirring occasionally and breaking up the tomatoes as they cook.
Once thickened, stir in the chopped basil and adjust seasoning with more salt or pepper if needed.
Serve hot over pasta, gnocchi, or ravioli, and garnish with extra basil and Parmesan if desired.
Notes
Use San Marzano tomatoes for the best flavor and texture.
For extra spice, add more red pepper flakes or a pinch of cayenne.
Blend with an immersion blender for a smooth sauce or leave chunky for a rustic texture.
Add olives or capers for a briny twist, or sauté sausage for a meaty variation.
The sauce tastes even better the next day as flavors develop.
