Name: Classic Arrabbiata Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian (Roman/Lazio)
Ingredients: ¼ cup extra‑virgin olive oil; 6–8 cloves garlic, minced; 2 tsp (or to taste) crushed red pepper flakes; 2 (28 oz) cans crushed tomatoes (preferably San Marzano); Salt and freshly ground black pepper, to taste; Fresh basil leaves (a handful), torn (optional); Parsley and grated Pecorino Romano or Parmesan, for serving (optional)

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A fiery, no-frills Italian classic, this arrabbiata sauce comes straight from Rome with bold character. I make it with crushed tomatoes, garlic, chili flakes, and olive oil for a sauce that’s as simple as it is addictive. Whether I’m tossing it with penne or spooning it over roasted vegetables, this spicy tomato sauce never fails to hit the mark. Classic Arrabbiata Sauce Recipe

Why You’ll Love This Recipe

I love how this sauce packs a punch with just a handful of pantry staples. It’s naturally vegan and gluten-free, making it a go-to for all kinds of eaters. The magic happens in the simmer—thirty minutes of bubbling transforms tomatoes, garlic, and chili into a deep, complex, spicy sauce that clings beautifully to pasta. And it’s versatile, so I can dress it up with fresh herbs or keep it stripped down for a rustic Roman finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup extra‑virgin olive oil
6–8 cloves garlic, minced
2 tsp (or to taste) crushed red pepper flakes
2 (28 oz) cans crushed tomatoes (preferably San Marzano)
Salt and freshly ground black pepper, to taste
Fresh basil leaves (a handful), torn (optional)
Parsley and grated Pecorino Romano or Parmesan, for serving (optional)

Directions

I heat the olive oil in a deep sauté pan or pot over medium heat.
Then I add the minced garlic and red pepper flakes, sautéing for about 1–2 minutes until the garlic becomes fragrant but not browned.
I pour in the crushed tomatoes, give it a stir, and bring it to a gentle simmer.
I season the sauce with salt and freshly ground black pepper, adjusting the heat by adding more chili flakes if I’m in the mood for extra spice.
I let the sauce simmer uncovered over medium‑low heat for about 30 minutes, allowing it to thicken and the flavors to fully develop.
Off the heat, I stir in torn basil leaves if I’m using them.
I toss the sauce with cooked pasta and finish with fresh parsley and grated cheese if desired.

Servings and timing

This recipe makes about 6 servings, with roughly ½ cup of sauce per serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes blend the sauce for a smoother texture, though I often leave it chunky for that traditional rustic feel.
When I want extra heat, I add a whole chili pepper during simmering and remove it before serving.
For a smoky twist, I stir in a pinch of smoked paprika.
I skip the cheese to keep it vegan, or swap in dairy-free alternatives.
I’ve even added sautéed mushrooms or olives for more depth.

Storage/Reheating

I store leftover sauce in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months—I just let it cool completely before portioning it into freezer bags or containers. To reheat, I warm it gently on the stove over medium-low heat, adding a splash of water or pasta cooking water if it thickens too much.

FAQs

What does “arrabbiata” mean?

“Arrabbiata” means “angry” in Italian, which refers to the spicy kick of this sauce. I love that the name matches the bold heat.

Can I use fresh tomatoes instead of canned?

Yes, I’ve used fresh tomatoes in summer. I peel, seed, and chop them before cooking, but I find canned San Marzano tomatoes give consistent results year-round.

Is arrabbiata sauce healthy?

Definitely. It’s low in calories, naturally gluten-free, and full of antioxidants from tomatoes and garlic. I like that I can keep it light or add richness with cheese.

What kind of pasta goes best with this sauce?

Traditionally, it’s served with penne, which holds the sauce well. But I’ve also used spaghetti, rigatoni, and even gnocchi with great results.

Can I make this sauce in advance?

Yes, I often make a batch ahead of time. It tastes even better the next day after the flavors meld. I just reheat it and toss with freshly cooked pasta.

Conclusion

When I want comfort, flavor, and heat in one dish, arrabbiata sauce is my go-to. It’s a celebration of simplicity—just a few ingredients, a little patience, and a whole lot of character. I always keep the basics on hand so I can whip up this Roman classic any night of the week.