Arrabbiata Sauce
Arrabiata pasta recipe with easy homemade sauce close to the one you get in restaurant. This spicy Italian sauce is with tomato, garlic and chilli as main ingredients. If you are looking for vegan pasta sauce ideas in easy steps, you are at the right place.
If you’re that person who sprinkles red pepper flakes on just about everything, arrabbiata is the sauce for you. The spicy tomato sauce hails from the Lazio region of Italy, where Rome is located, and is a beloved pantry-friendly sauce that’s easy to make at home. In fact, this recipe requires just five ingredients and no more than 30 minutes.
Whether you toss it with penne for a quick and comforting dinner, or double the recipe and freeze the sauce for meal prep, you’ll quickly find this sauce doesn’t disappoint. Here’s how to make the fiery Italian staple.
Both arrabbiata and marinara sauce are Italian tomato-based sauces. They both include garlic and olive oil, and sometimes an herb like basil or oregano. The difference is that arrabbiata sauce also includes a healthy dose of red pepper flakes, giving it a spicy kick.
Arrabbiata sauce is typically tossed with penne pasta. However, the versatile sauce can be enjoyed in countless ways.
Toss it with just about any shape of pasta, including long noodles like spaghetti and bucatini. Or, try it with your favorite filled pasta (such as cheese ravioli or tortellini!) or gnocchi.
Combine it with cooked and crumbled sausage or shredded chicken and serve it over creamy polenta.
Use it as the base for eggs in purgatory, a Southern Italian dish of eggs poached in spicy tomato sauce.
Swap it in for marinara sauce when making baked ziti, stuffed shells, or lasagna.
3 cloves garlic
1 (28-ounce) can whole peeled tomatoes
2 tablespoons olive oil
1/2 teaspoon red pepper flakes, plus more as needed
1 teaspoon kosher salt
1 small bunch fresh basil
1 teaspoon balsamic vinegar
Smash and peel 3 garlic cloves. Pour 1 (28-ounce) can whole peeled tomatoes with their juices into a medium bowl and carefully crush the tomatoes with your hands into bite-sized pieces. (Alternatively, cut the tomatoes directly in the can with long kitchen shears.)
Heat 2 tablespoons olive oil in a large, high-sided skillet over medium heat until shimmering. Add the garlic and 1/2 teaspoon red pepper flakes and sauté until very fragrant, about 2 minutes. Carefully pour in the tomatoes, season with 1 teaspoon kosher salt, and stir to combine. Bring to a boil.
Reduce the heat to medium-low and simmer uncovered until the sauce is slightly thickened, about 20 minutes. Meanwhile, pick the leaves from 1 small bunch basil and coarsely chop until you have 1/4 cup.
Remove the sauce from the heat and discard the garlic cloves. Add the basil and 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more red pepper flakes if desired.