Spicy Arrabbiata Sauce is a spicy Italian pasta sauce that features tomatoes, garlic, and red chili flakes. This is my extra spicy version, but it's easy to adjust to your personal preferences!
Arrabbiata Sauce
Arrabbiata sauce is a spicy Italian tomato sauce for pasta that gets it kick from the inclusion of crushed red pepper flakes, hence the name "arrabbiata", which translates to "angry" or "enraged."
It is usually served with a good helping of al dente pasta of choice. This is my version of the recipe, with the addition of fresh chopped chili peppers (peperoncino), which is not traditional, and some extra spicy chili flakes. And a few splashes of hot sauce, of course.
Arrabbiata Sauce Ingredients
- Olive Oil - For cooking, and for serving, if desired. I love a good extra virgin olive oil drizzled over my pasta.
- Onion
- Chili Peppers - This is optional, and not a traditional ingredient, but great for making an extra spicy version. I recommend Calabrian chilies or Fresno peppers.
- Garlic - Use as much garlic as you'd like! I love garlic.
- Crushed Red Pepper Flakes - This is what traditionally makes arrabbiata sauce "spicy."
- Tomatoes - You can use fresh or canned. San Marzano tomatoes are great, though you can use others - see the recipe notes. I'm using a mix of canned diced tomatoes and fresh cherry tomatoes.
- Salt and Cracked Black Pepper
- For Serving - Cooked pasta noodles, fresh chopped basil, extra red pepper flakes, extra virgin olive oil, grated parmesan or romano cheese
How to Make Arrabiata Sauce
Cook the onion and peppers. Heat the olive oil in a large pan to medium heat. Add the onion and peppers (if using peppers). Cook for 5 minutes to soften.
Add garlic and chili flakes. Add the garlic and crushed red pepper flakes. Stir and cook for 1 minute, or until fragrant.
Add tomatoes and simmer. Add the diced tomatoes, cherry tomatoes, and salt and pepper to taste. Stir, then reduce heat and simmer for 25 to 30 minutes, breaking apart the tomatoes with a wooden spoon as needed, until the tomato sauce has broken down and thickened to your preference.
Serve it up. Stir in the fresh chopped basil. Taste and adjust for salt, pepper, and red pepper flakes. Serve with pasta!
Recipe Tips & Notes
- Saucier arrabbiata sauce recipe. If you'd like a thinner, more "saucy" sauce, add in an extra 14-ounce can of diced peeled tomatoes or tomato sauce when you add the tomatoes. You can also use tomato paste with a bit of water, to your preference. You can easily scale up this recipe for a larger crowd.
- Pasta water. Before you drain the pasta for the dish, stir 1/4 to 1/2 cup of reserved pasta water from boiling your pasta into the spicy sauce to loosen it up, if desired. The starches add flavor and add body.
- Extras for spicy food lovers. I enjoy adding hot soppressata to my pasta (added when I cook the onions and peppers), as well as hot sauce. Try it with homemade Calabrian chili paste. Makes it extra spicy.
Storage
I enjoy making big batches of arrabbiata sauce so I can use it through the week, or to freeze it for quick and easy meals. It will last a week in the refrigerator in a sealed container, or several months in the freezer.
Try Some of My Other Popular Recipes
- Fra Diavolo Sauce
- Spicy Penne Arrabbiata
- Shrimp Fra Diavolo
- Bucatini all Amatriciana
- Rasta Pasta
- Italian Stuffed Peppers
- Italian Giardiniera
- Sausage and Peppers
- Pepper and Egg Sandwich
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Arrabbiata Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1-2 spicy peppers of choice chopped (optional, for extra spicy - I recommend Calabrian chili or Fresno pepper)
- 4 cloves garlic crushed (or more to taste)
- 1 tablespoon crushed red pepper flakes or more to taste for extra spicy
- 3 14- ounce cans diced tomatoes San Marzano tomatoes are great, though you can use others - see the recipe notes - add 1 more can for saucier arrabbiata sauce
- 1 cup cherry tomatoes
- Salt and cracked black pepper to taste
- For Serving: Cooked pasta noodles, fresh chopped basil, extra red pepper flakes, extra virgin olive oil, grated parmesan or romano cheese
Instructions
- Heat the olive oil in a large pan to medium heat.
- Add the onion and peppers (if using peppers). Cook for 5 minutes to soften.
- Add the garlic and crushed red pepper flakes. Stir and cook for 1 minute, or until fragrant.
- Add the diced tomatoes, cherry tomatoes, and salt and pepper to taste. Stir, then reduce heat and simmer for 25 to 30 minutes, breaking apart the tomatoes as needed, until the tomato sauce has broken down and thickened to your preference.
- Stir in the fresh chopped basil. Taste and adjust for salt, pepper, and red pepper flakes. Serve with pasta!
Notes
Nutrition Information
Jon says
If using fresh tomatoes from my garden would the amount used be different than 42oz (3 14oz cans)
Mike Hultquist says
It would be pretty close, Jon, and works well enough with fresh or canned. If it's too thin, you can add a bit of tomato paste to thicken, and if it's too thick, a bit of water or stock.
Jody says
This was so good! I have made several of your recipes and I am never disappointed!
Mike Hultquist says
Nice! Yes, another winner for you! Glad you're finding recipes you enjoy! Keep it spicy! =)
Mr Dodds says
I gave this a try, not expecting too much from the recipe, but was surprised just how good this is.
This is better than any commercial products, and better than most Italian Restaurants.
Well done, and keep up the good work.
Mr Dodds.
Michael Hultquist - Chili Pepper Madness says
Thanks so much for commenting, Mr. Dodds. Very happy you enjoyed it. Greatly appreciated.
Halima says
Arrabbiata is my all-time favourite sauce ever in the whole widest world. I can eat it with a spoon, as is, no pasta needed LOL. I’ll give your version a try soon. Thanks Mike.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it, Halima! So tasty.