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Classic Arrabiata sauce, or “angry sauce”, is made with a few ingredients that pack a punch, in a good way! This is made with sweet San Marzano tomatoes, lots of garlic, and red pepper flakes! Make this on a busy weeknight or on a cold winter day. Serve on pasta with a side salad, or use as the sauce for eggs in purgatory!
This recipe is ready in 30 minutes. To make the best arrabbiata sauce requires patience. The sauce needs to simmer on a low flame and must be stirred every so often to make sure the sugars from the tomatoes don’t burn. Don’t rush it. The dry red pepper flakes are what make the sauce spicy, so it is extra important to use a fresh good quality variety. Otherwise, normal everyday red pepper flakes will work just fine. To make it less spicy, just use fewer red pepper flakes.
Can I make this sauce ahead of time?
Of course! This sauce can be made up to 1 week ahead of time. Once the sauce has cooled down, transfer to an airtight container and store in the refrigerator until ready to use. To reheat, transfer the sauce to a pot and simmer over medium-low heat, stirring occasionally, until it is heated through.
Can this sauce be frozen for later use?
Yep! This sauce can be frozen for up to 6 months. Once the sauce has cooled down, transfer it to an airtight freezer container and store in the freezer until ready to use. Try finding a container that fits the sauce well with minimal space left to help avoid freezer burn from excess air in the storage container. It’s also important to note that the sauce should not be stored (for the freezer) in a glass jar or container. Once frozen, the sauce will expand and can shatter the glass. To thaw and reheat, transfer the container of sauce to the refrigerator and thaw overnight. Then, transfer the thawed sauce (it’s okay if it’s still a little frozen), to a pot and simmer over medium-low heat, stirring occasionally, until it is heated through.
What can this sauce be used for?
There are plenty of options of use for this deliciously kicking sauce. Here are some ways to use it:
- Pasta: Mix it into any shape of pasta or gnocchi, preferably penne or rigatoni since it picks up the sauce better. Feel free to add in anything else. My favorite would be meatballs, but you can do sausage or shrimp, for example.
- Pizza: This sauce will also be delicious on any kind of pizzas or flatbreads. (Feel free to simmer it down a bit more to thicken it, if you’d like.)
- Dipping sauce: For everything from breadsticks, to mozzarella sticks, to chicken fingers, calamari, toasted ravioli and more.
- Subs and sandwiches: Meatball sauce, sausage parm sub, even breaded chicken. Possibilities are endless!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Best Spicy Arrabbiata Sauce
Ingredients
- 3 tbsp butter or extra virgin olive oil
- 2 tsp crushed red pepper flakes, or more/less to taste
- 1 small yellow onion, finely diced
- 6 large cloves garlic, minced or pressed
- 2 (28 oz) cans whole San Marzano tomatoes
- 2 (6 oz) cans tomato paste
- 1/2 cup packed fresh basil leaves, torn or roughly-chopped
- 2 bay leaves
- 2 tbsp grated pecorino romano cheese
- Salt and pepper, to taste
Instructions
- Heat butter or olive oil in a large saucepan over medium-high heat. Add crushed red pepper flakes and sauté for 1 minute, stirring occasionally. Add onions and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for one more minute or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.
- Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Add the bay leaves and stir. Reduce heat to medium-low to maintain a steady simmer. Let the sauce continue to cook, covered for about 25-30 minutes, stirring occasionally until it has thickened and reached your desired consistency.
- Stir in the basil, salt, and pepper. Serve immediately or allow to cool and store for up to 4 days.
Notes:
- If the sauce accidentally thickens too much to your liking, you can thin it out with water (ideally some starchy pasta water) either in the pan of the sauce itself, or you can add the water directly to the pasta once it has been mixed with the sauce.
- You can add more crushed red pepper flakes if you wish, but I feel 2 tsp is enough to start. If you like the heat, then add more to your liking!
Nutrition Facts
Calories
105.70Fat (grams)
6.43Sat. Fat (grams)
3.75Carbs (grams)
11.76Fiber (grams)
3.46Net carbs
8.30Sugar (grams)
7.06Protein (grams)
2.72Sodium (milligrams)
108.92Cholesterol (grams)
15.27I did my best to research! Let me know if these are correct!
This is based on using butter instead of oil
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Miss Raven's Kitchen 
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