Best Arrabbiata Sauce Recipe
This authentic Italian arrabbiata sauce features bold San Marzano tomatoes, aromatic garlic, and fiery red pepper flakes for a perfectly spicy pasta sauce. Ready in just 40 minutes with simple pantry ingredients, this Roman classic delivers restaurant-quality flavor with minimal effort.
Equipment
- Large heavy-bottomed saucepan or Dutch oven at least 4-quart capacity
- Wooden spoon or heat-resistant spatula
- Sharp chef's knife
- Cutting board
- Can opener
- Large pot for cooking pasta
- Colander
- Measuring spoons
- Cheese grater for fresh Pecorino Romano
Ingredients
For the Sauce
- 3 tablespoons extra virgin olive oil 45ml
- 6 garlic cloves thinly sliced (8 cloves for stronger garlic flavor)
- 1 teaspoon red pepper flakes 2 teaspoons for spicier sauce, adjust to taste
- 28 ounce crushed San Marzano tomatoes 800g, one can
- 2 tablespoons tomato paste 30g
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano
- 6 fresh basil leaves torn (8 leaves for more basil flavor)
- 1 teaspoon sugar optional, to balance acidity
For Serving
- 1 pound penne rigate or rigatoni pasta 450g
- Pecorino Romano or Parmesan cheese freshly grated, for topping
- fresh parsley chopped, for garnish
Instructions
- Thinly slice the garlic cloves, measure red pepper flakes (start with 1 tsp for mild heat), open the can of tomatoes, and tear basil leaves into smaller pieces.
- Heat olive oil in a large saucepan over medium heat. Add sliced garlic and cook 1-2 minutes until fragrant and golden, then add red pepper flakes and stir for 30-45 seconds until the oil turns reddish.
- Pour in crushed tomatoes and tomato paste, stirring to combine. Season with salt, pepper, oregano, and sugar if using. Bring to a gentle simmer then reduce heat to medium-low.
- Simmer uncovered for 25-30 minutes, stirring every 5-7 minutes and breaking up tomato pieces. The sauce should reduce and thicken to coat the back of a spoon.
- Remove from heat and stir in torn basil leaves. Let rest 2-3 minutes to allow flavors to meld.
- While sauce simmers, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, drain pasta, then toss with sauce over low heat for 1-2 minutes, adding pasta water as needed to reach desired consistency.
- Serve immediately in warm bowls topped with freshly grated Pecorino Romano and chopped parsley.
Notes
- Use DOP-certified San Marzano tomatoes for the most authentic flavor - their natural sweetness and low acidity make a noticeable difference.
- Don't rush the garlic toasting step - this develops the complex flavors that make arrabbiata special. Burnt garlic will make the sauce bitter.
- Start with less red pepper flakes than you think you need - you can always add more at the end, but you can't remove heat once it's there.
- Save at least 1 cup of pasta cooking water - the starchy water is magic for adjusting sauce consistency and helping it cling to pasta.
- Add fresh basil after removing from heat to preserve its bright, aromatic qualities rather than cooking it down.
- Refrigerate leftover sauce in an airtight container for up to 5 days, or freeze for up to 3 months in portion-sized containers.
- For a creamier version, stir in 1/2 cup heavy cream during the last few minutes of cooking.
- This sauce pairs perfectly with short pasta shapes like penne or rigatoni that catch the sauce in their ridges.
- For extra heat, add 1-2 tablespoons Calabrian chili paste along with the red pepper flakes.
- The sauce actually tastes better the next day as the flavors have more time to develop - make it ahead for easy weeknight meals.
Nutrition
Serving: 1ServingCalories: 110kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 420mgPotassium: 380mgFiber: 3gSugar: 7gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 8mg
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