Arrabbiata sauce is a spicy and flavorful Italian tomato sauce, traditionally made with garlic, red chili peppers, and olive oil. It is often served with pasta, adding a bold and zesty kick to the dish. The heat from the red pepper flakes can be adjusted to personal preference, making it a versatile sauce that can be tailored to individual tastes. The heat from the red pepper flakes gives the sauce its signature "arrabbiata" or "angry" flavor, making it a popular choice for those who enjoy a little kick in their meals.
This arrabbiata sauce has the perfect amount of garlic and spice and is delicious served over pasta. Serve with meatballs or add ground beef or turkey to boost the protein content of your meal. I absolutely love Rao’s Arrabbiata sauce but have a hard time bringing myself to spend the money on it regularly. I’m always trying to find frugal replacements that I can make from scratch and especially in the summer when my garden is overflowing with tomatoes, this sauce is the perfect solution.
What are the best kinds of tomatoes for homemade sauce?
San Marzano tomatoes are perfect for sauce because of their low water content, meaning that they won't have to be boiled for as long to thicken. They also have fewer seeds and a thicker flesh, making them ideal for thickening sauces. If you can't find these fresh, Roma tomatoes are the next best option. Romas also have fewer seeds than many varieties while having a thick and firm flesh. Romas are available in almost every grocery store as well.
Arrabbiata sauce is a spicy and flavorful Italian tomato sauce, traditionally made with garlic, red chili peppers, and olive oil. It is a versatile sauce that can be used to dress pasta, drizzle over grilled vegetables, or as a base for various dishes.
Chop tomatoes and set aside.
In a large saucepan, heat olive oil over medium-high heat and add garlic and red pepper flakes. Cook 1-2 minutes.
Add tomatoes to the pan, cooking on medium-high heat for 5 minutes. Add salt and cook another 10 minutes, until the tomatoes have broken down.
Add water and canned crushed tomatoes. Turn the heat to low and simmer for 15 minutes, stirring occasionally.
Using a potato masher, mash up any remaining large chunks of tomatoes.
Once thick, season with black pepper and fresh basil.
Serve over pasta.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Arrabbiata sauce keeps well in the refrigerator for 5-7 days. It can also be frozen for up to 6 months. If storing in mason jars, make sure to leave room for expansion. It can also be stored flat in plastic storage bags.
