Spicy Arrabbiata Sauce
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(36)
Ingredients
6-8 servings
- 3 tablespoons extra virgin olive oil (or butter)
- 2–4 teaspoons crushed red pepper flakes
- 1 small yellow onion, finely diced
- 6 large cloves garlic, minced or pressed
- 2 (28-ounce) cans whole tomatoes, preferably San Marzano
- 1/2 cup packed fresh basil leaves, torn or roughly-chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
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Preparation
Step 1
Heat olive oil or butter in a large saucepan (or deep sauté pan) over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.
Step 2
Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened and reached your desired consistency.
Step 3
Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
Step 4
Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.
Step 5
Save recipe for the next time?
Chef's notes
Batch Size:
This arrabbiata recipe makes a pretty large batch (which will yield a nice saucy pasta, if tossed with a 1-lb box of pasta which has been cooked according to package instructions). So if you are cooking less pasta, or if you prefer a less-saucy pasta, feel free to halve the recipe.
Crushed Red Pepper Flakes:
I like to add 4 teaspoons (or more!) crushed red pepper flakes to this recipe, which definitely gives it a noticeable kick. But if you are sensitive to heat, I would start with 1 or 2 teaspoons and you can always add more later.
Consistency:
If the sauce accidentally thickens too much to your liking, you can thin it out with water (ideally some starchy pasta water) — either in the pan of sauce itself, or you can add the water directly to the pasta once it has been mixed with the sauce.
