Arrabbiata Sauce
How to prepare a delicious Arrabbiata sauce for pasta.
Servings: 4 servings
Equipment
- Large skillet or saucepan
Ingredients
- 3 tablespoons olive oil extra virgin
- 4 cloves garlic thinly sliced
- 2 teaspoons red pepper flakes adjust to taste
- 1 28 ounce can whole peeled San Marzano tomatoes
- ½ teaspoon salt adjust to taste
- 1 teaspoon sugar optional, to balance acidity
- 2 tablespoons fresh parsley or basil chopped, for garnish
- 12 ounces pasta penne is traditional
Instructions
Heat the Olive Oil
- In a large skillet or saucepan, heat olive oil over medium heat until it shimmers but doesn’t smoke.
Saute Garlic and Chili Flakes
- Add the sliced garlic and red pepper flakes. Cook for 30–45 seconds, stirring constantly, until fragrant. Don’t let the garlic brown — it should be golden and aromatic.
Add the Tomatoes
- Pour in the whole peeled tomatoes with their juice. Use a wooden spoon or potato masher to crush the tomatoes into small pieces.
Simmer the Sauce
- Season with salt, pepper, and sugar (if using). Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally. The sauce will thicken and the oil will rise slightly to the top — that’s a good sign!
Adjust Seasonings
- Taste and adjust salt, pepper, or chili flakes for your preferred level of heat.
Toss with Pasta
- Cook the penne (or pasta of your choice) in salted boiling water until al dente. Reserve about ½ cup of pasta water, then drain.
- Add the pasta to the sauce and toss well, adding a splash of pasta water to help coat evenly.
Step 7: Serve and Garnish
- Transfer to plates or a serving bowl.
- Top with fresh parsley or basil if desired, and a drizzle of olive oil. Serve hot with grated Parmesan or Pecorino Romano on the side.
Notes
For a deeper flavor, add a splash of dry white wine after the garlic and chili step, and let it reduce before adding tomatoes.
Use San Marzano or other high-quality Italian tomatoes for the best results.
The sauce can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.