Spicy Arrabbiata Sauce
If you like heat, then you’ve gotta try this spicy arrabbiata sauce!
It’s one of my favorite healthy pasta sauces, and it’s so simple to make: homemade tomato sauce with crushed red pepper and lots of garlic.
This spicy arrabbiata sauce is one of my favorite quick dinners and proof that something so simple as tomatoes, olive oil, and red pepper flakes can taste incredibly complex.
A classic sauce that can be as hot-as-you-want it to be. (If you don’t like heat, then you’ll want to head over to my homemade red sauce recipe instead.)
I’m fairly certain you’ve already got all the ingredients in your pantry (perhaps minus the fresh basil) to make this spicy Arrabbiata sauce, so you’re 99% of the way there. Make this one soon.
You can serve it over any pasta you like, though I’m partial to penne or rigatoni. Garnish with a bit of parm and fresh basil, and dinner is served.
Why I love this
As an Italian girl, pasta is on the menu at least three to four times a week. It’s easy, everyone in my family loves it, and it can be as healthy as you want it to be. I love saying Arrabbiata, especially as I can hear my grandmother’s voice in my head as I do. It’s pronounced ahrr-ahbb-yah-tah.
This arrabbiata sauce is so simple to make. It’s a spicy take on my red sauce recipe and fantastic on any pasta. You can also try it in a baked pasta dish like lasagna or my baked vegetarian ziti.
Made with pantry ingredients, like red pepper flakes, canned tomatoes, butter and olive oil and of course, pasta. I make it extra spicy when it’s just me and my husband and a little more tame when I serve it for the family.
Here’s the question you will end up asking yourself: how can something so simple, be so good? And, that’s really the beauty of most pasta dishes, especially a simple spaghetti sauce like this one. They take minimal effort to prepare, with dynamite flavor. Perhaps that’s why we enjoy a bowl at least once a week.
Ingredient Notes
Homemade pasta sauce is easier than you think! You just need canned whole tomatoes, olive oil and butter, fresh garlic, and red chili pepper.
That’s what differentiates arrabbiata sauce from regular tomato sauce– the heat! You can add as much red pepper flakes as you like, depending on preference. I like to start with 1 teaspoon but you can increase if you like it very spicy.
I call for both butter and olive oil and think it’s important to use both. The butter (a vegan version works) offers a more complex flavor than the olive oil while helping to emulsify the crushed tomatoes into a sauce.
The butter and olive oil in this sauce also make it taste complex despite it being simple.
Do not try to skip the oil and use water instead. You need the fat to bloom the red pepper flakes and provide the spicy flavor throughout the entire dish.
How to Make
Sauté garlic and red pepper
Heat both the olive oil and butter in a medium saucepan over medium heat. Add in the garlic and crushed red pepper and sauté for 1 minute. This is a very important step as cooking the red pepper flakes in this fatty mixture helps impart spice throughout the entire dish.
Add in the canned tomatoes
Stir in the canned whole tomatoes and their juices to the pot, then use a back of a wooden spoon to gently crush as the marinara sauce cooks. A wooden spoon should crush the whole tomatoes easily, but you might have to remove any tough stem ends with your hands.
This step is where you can adjust the texture to how chunky (or not) you like your arrabbiata sauce.
Simmer sauce until thickened
Simmer the sauce until thickened. This is when I add my pasta to a pot of salted water so the pasta is done as soon as the sauce in. Once the sauce has thickened to your preferred texture, add in the basil leaves.
Toss with Pasta
Add the cooked pasta to the sauce and a ladle of pasta water. The reserved pasta water helps the sauce cling to the pasta and allows the sauce to be thin enough to coat the pasta easily. Toss the sauce together well until the pasta is sauced.
This is where I add parmesan cheese. I start with about 1/4 cup of freshly grated parmesan cheese, toss it together thoroughly, and then add more from there.
Expert Tips
Spend the extra dollar on good tomatoes here, I think it’s worth it. I made this dish with generic tomatoes and then made it again with the good stuff (you know the kind, the $2-3 can of whole tomatoes) and it was so much better than the first version.
Many brands work, but as with most recipes with only a handful of ingredients, using better quality ones will make a difference.
How to Serve
I love this arrabbiata sauce most over pasta with more fresh basil, but the possibilities are endless with this spicy sauce.
Enjoy it as a dipping sauce with crusty French bread, on pizzas, with spaghetti and meatballs and more. It’s also great with crispy polenta rounds.
Frequently Asked Questions
How spicy is this sauce?
The spiciness depends on how much crushed red pepper flakes you use. By increasing or reducing the red pepper, you can make this as hot or as mild as you like.
How do I lessen the spiciness if it’s too spicy?
If your sauce ends up being too spicy, you can add more tomatoes or a little sugar to help balance the heat.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the fridge for 4-5 days or freeze in an airtight container for longer storage.
If you try this arrabbiata sauce recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Video
Spicy Arrabbiata Sauce
Ingredients
- 2 tablespoons butter, vegan butter works for non-dairy version
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, finely chopped
- 1 tablespoon red pepper chili flakes1
- 2 28 ounce cans Whole tomatoes2
- 3/4 teaspoon salt
- freshly ground pepper
- 1/2 cup torn fresh basil leaves
- 1 lb. pasta and reserved pasta water, for serving
Instructions
- Heat the butter and olive oil in large skillet over medium heat. Add the garlic and chili flakes and cook until garlic is soft, stirring often. Take care not to burn the garlic, it will ruin the sauce if it becomes too browned.
- Add the tomatoes and the juice to the pan, breaking up the tomatoes with a wooden spoon as you stir. If your tomatoes have tough ends, remove them from the pan all together. I like sauce with just a little texture, but break down the tomatoes to your liking. Simmer for 30 minutes until thickened, stirring occasionally.
- While the sauce is cooking, make your pasta (or whatever you are serving this with.) I like a hearty tube pasta, but anything kind will work. Reserve 1/2 cup pasta water before draining pasta.
- Stir in the basil leaves and season with salt. I start with 1/2-3/4 teaspoon salt and add more if needed. If you used salted tomatoes, you won't need as much.
- If serving with pasta, add the just al dente pasta (I undercook by a minute or two to finish cooking in the sauce) along with a tablespoon of pasta water. Stir to combine, adding more pasta water a tablespoon at a time to loosen the sauce. Season to taste and serve immediately. Off heat, stir in parmesan or vegan parmesan cheese and extra fresh basil.
Notes
- I will add up to 2 tablespoons for a really spicy sauce. 1 tablespoon is probably good for most people, add more if you like more spice
- I use unsalted and add salt, take note if you use salted, you’ll want to use less salt overall. The quality of tomatoes matters; this is a great place to spend an extra dollar or two for good canned tomatoes.
Nutrition
This post was first published in January 2018 and has been updated in February 2025.