Easy Spicy Arrabbiata Sauce
An easy, 25-minute recipe for classic Italian arrabbiata sauce — a spicy, rich-tasting tomato sauce for pasta, chicken, pizza and more! It scores a “10” on the flavor scale, with savory canned crushes tomatoes, lots of garlic and, of course, plenty of red chili pepper to kick the spice up.
Equipment
Ingredients
Yield: About 3 cups, enough for 1 pound pasta
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 medium onion finely chopped
- 3-4 garlic cloves finely chopped or grated on a Microplane
- 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
Instructions
- Put a large skillet or saucepan over medium-high heat. Pour in the olive oil, then add the onion. Cook, stirring, until the onion is soft and translucent, 3-4 minutes.
- Add the garlic, crushed red chili pepper, oregano and black pepper. Cook 1-2 minutes, just until the garlic releases its fragrance. Add the tomato paste, crushed tomatoes, salt and 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 with hot, cooked pasta and plenty of grated pecorino Romano cheese.
Video
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
Calories: 119kcalCarbohydrates: 6gProtein: 1gFat: 11gSodium: 950mgFiber: 1gSugar: 3g
