Tired of the same old red sauce? Win your next pasta night with this Arrabbiata -Sauce recipe! We love this fiery Italian tomato sauce over Penne.
Break the red pepper flakes – we make Arrabbiata -sauce! This spicy Italian tomato sauce is one of my favorite sauces served via pasta. It is incredibly aromatic, with a generous pinch of crushed red pepper that give him a delicious heat ship. It is also easy to make in 30 minutes with 7 basic ingredients. I love to have this Arrabbiata -Sauce recipe in our pasta nightrotation -I hope you will too!
What is Arrabbiata sauce?
Arrabbiata -sauce is a spicy tomato sauce that Hailed from Romein the Lazio region of Italy. Made from simple ingredients such as San Marzano tomatoes, garlic and olive oil, it is similar to the classic Marinara. The main difference is that Arrabbiata -sauce also contains a decent amount of red pepper flakes. Called Sugo all’arrabbiata In Italian, its name literally translates into “angry sauce” and refers to the heat of the red chilli flakes.
This sauce is traditionally served via tubular noodles such as penne or rigatoni, but this is not the only way to use them. Find some of my preferred suggestions below!
How to make Arrabbiata -sauce
My Arrabbiata -Sauce recipe contains 7 simple ingredients:
- Can of whole peeled tomatoes – If you can find them, use San Marzano tomatoes for the sweetest taste.
- Crushed red pepper flakes – for heat. I use 1 1/2 teaspoon to give this sauce a spicy kick, but if you are nervous that it gets too spicy, you can start with less and add more for your taste.
- Onion and garlic – for hearty taste.
- Olive oil outdoor virgin – for body and wealth.
- Cane – I often add a pinch to compensate for the acid of the tomatoes. If you find that your tomatoes are sweet enough to skip it, feel free.
- And sea salt – To bring all flavors to pop!
Find the full recipe with the following measurements.
To prepare the sauce, first sauté the onion, garlic and red pepper flakes. Cook until the onion becomes soft, about 5 minutes. During this time, the red pepper flakes indicate the oil with heat.
Then add the tomatoes and their juices. Use a wooden spoon to destroy the entire tomatoes against the sides and the bottom of the pot. You want the sauce to be largely smooth, but still keep a texture. Stir in the sugar.
Simmer for 20 minutes on low heat Develop the flavors and thicken the sauce. Season to taste and enjoy!
How to use Arrabbiata -sauce
- On pasta. I love this sauce over penne, but I’m happy to use your favorite noodle shape. I often add a small pasta water to loosen the sauce and coat the pasta. Top with fresh basil leaves or parsley and parmesan cheese.
- About gnocchi. Open the potato gnocchi from the ground up or use bought in the shop for a quick and easy dinner.
- On pizza. A more stricter alternative to normal pizza sauce.
- In baked pasta or aubergine farmesan. Make a recipe that requires Marinara? Feel free to use Arrabbiata -sauce instead! It would be delicious in a vegetarian lasagna or a baked citi.
How can you use this sauce? Let me know in the comments!
How to store
The homemade Arrabbiata sauce holds well in an airtight container in the fridge for up to 5 days. Freeze for a longer storage for up to 3 months.
More Italian sauce recipes
If you love this recipe for Arrabbiata sauce, try one of these classic Italian pasta sauces next:
Arrabbiata -sauce
Served 4
Red pepper flakes give this arrabbiata -sauce recipe a delicious hot kick. Enjoy it as a pasta sauce, on pizza and much more. Find some of my preferred suggestions in the blog post above!
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Heat the olive oil in a medium -sized saucepan or pot over medium heat. Add the onion, the garlic, the red pepper flakes and the salt and cook it with frequent stirring for 4 to 5 minutes or until you are soft.
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Add the tomatoes and their juices and crush them against the sides and the bottom of the pot, so that the mixture is largely smooth, but still has a certain texture. Add the sugar and reduce the heat to low.
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Let simmer, occasionally, 20 minutes long or until they are thickened. Season to taste.
