Easy Spicy Arrabbiata Sauce
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This is my ideal arrabbiata sauce — bold, garlicky, and just spicy enough to wake up your taste buds. It’s based on pantry ingredients and comes together in about 25 minutes, with a thick texture that clings to pasta.
I grew up in an Italian family where every kind of tomato pasta sauce was on the table, multiple times per week. Red sauce went with everything, from these Sunday meatballs to weeknight pasta.
Arrabbiata has a lot in common with this classic marinara sauce — another simple tomato sauce made with tomatoes, garlic and olive oil — but with one key difference. Marinara isn’t typically spicy, while arrabbiata gets its heat from dried red chili pepper (peperoncini).
Why this recipe works
The difference comes down to how you build the flavor, which no jarred sauce can replicate. I cook the garlic gently so it turns mellow and sweet, bloom the chili pepper in the oil so its heat actually infuses the sauce, and simmer tomatoes just until thick and concentrated. It’s a quick sauce, but it doesn’t taste like one!
Arrabbiatta sauce ingredient notes
- Canned tomatoes: I highly recommend using crushed tomatoes, not diced. Diced canned tomatoes are packed in water which dilutes flavor and makes a watery sauce. Crushed tomatoes are packed in tomato puree and are the best to use if you want a thick, pasta-coating sauce. Canned whole San Marzano tomatoes are also good — just crush them with your hands or smash them with spoon directly in the can.
- Tomato paste: This concentrated essence of tomato helps bind the sauce and adds a layer of umami – yum! Make your own homemade tomato paste, or conveniently packaged tomato paste in a tube or jar. I like to cook it briefly in the oil to deepen the flavor — it takes the raw edge off and gives the sauce a richer base.
- Crushed red pepper: This is key: The sauce needs a generous balance of chili — enough that you feel the heat without setting your mouth on fire, yet still taste all the other components. But red pepper flakes can vary, from mild to fiery. I start with 2 teaspoons, which usually hits the sweet spot.
- Sugar: It’s optional. Adding sugar to tomato sauce is a controversial topic among cooks in my family, because it really depends on the quality and ripeness level of the tomatoes. Find a brand you like and taste, taste, taste. Sometimes a small amount of sugar works like magic to bring the acidity of the sauce into balance.
How to make it:
1. To start, choose a large, wide pot and heat olive oil over medium-high heat. Soften chopped onions in the oil for a few minutes. 2. Add the garlic and cook until its smells sweet and the chili starts to bloom in the oil — this is key to releases its flavor.
3. Stir in tomato paste and cook for about 30 seconds, then canned tomatoes. 
4. Simmer uncovered 15 minutes, until thickened. 
5. Serve the sauce with your favorite pasta as soon as it’s done, or pack it into jars and refrigerate up to a week, or stash in the freezer one month.
This is the kind of sauce that goes way beyond pasta — here’s how I use it:
- With pasta (of course!) Penne is the classic dried pasta shape to pair with spicy arrabbiata sauce, but you can use your favorite type.
- Dipping sauce for mozzarella sticks or breadsticks or pizza topping.
- Sauce these crispy chicken cutlets, or topping for sauteed shrimp or creamy polenta.
- Pair with an Italian romaine caesar salad for a complete meal
Easy Spicy Arrabbiata Sauce
Ingredients
Yield: About 3 cups, enough for 1 pound pasta
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 medium finely chopped onion
- 3-4 finely chopped or grated garlic cloves
- 2 teaspoons crushed red chili pepper, for a spicy sauce. Add or more/less to taste
- 1 teaspoon dried oregano
- Ground black pepper, to taste
- 1 28-ounce (795 g) can crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- 1 ½ teaspoons kosher salt
- ½ teaspoon granulated sugar, optional* see note below
For serving:
- Cooked pasta such as penne, rigatoni or your favorite shape
- Grated pecorino Romano cheese or Parmesan cheese
- Chopped parsley, or basil
Equipment
Instructions
- Put a large skillet or saucepan over medium heat. Pour in 3 tablespoons extra virgin olive oil then add 1 medium finely chopped onionCook, stirring, until the onion is soft and translucent, 3-4 minutes.
- Add 3-4 finely chopped or grated garlic cloves, 2 teaspoons crushed red chili pepper, 1 teaspoon dried oregano black pepper. Cook 1-2 minutes, just until the garlic releases its fragrance. Add the tomato paste and stir in the seasoned oil for about 30 seconds. Stir in 1 28-ounce can crushed tomatoes, 1 ½ teaspoons kosher salt, and ½ teaspoon granulated sugar.
- Bring the sauce to a simmer, then lower the heat to medium. Cover the pan and cook 15 minutes. If the sauce doesn't seem thick, simmer uncovered 5-10 minutes. Taste the sauce and adjust the seasoning to your taste
- Serve over hot, cooked pasta and plenty of grated pecorino Romano cheese.
Notes
- Omit the sugar if desired. Taste your tomatoes for sweetness as canned tomatoes can vary in ripeness.
- To store the sauce, pack into jars or other airtight container and refrigerate up to a week or freeze one month.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Best and simplest sauce I be ever made . Love it!
I love this recipe. I just have one question. Can the final tomato sauce be further processed in a blender until smooth. My kid is autistic and prefers smooth sauces, but with spice.
Hi Angi – Yes, absolutely! I hope they enjoy it.
Super Easy and the BEST!
I used all ingredients listed.
I sautéed in my instapot then Instead of simmering 15 minutes, I used the instapot on slow cook for 2 hours. Magnificent!
Thanks for sharing your slow-cook method! So happy you enjoyed.
This looks absolutely delicious!