Homemade Arrabbiata Sauce
This Arrabbiata Sauce is the perfect balance of sweet, spicy, and rich, featuring crushed tomatoes, red pepper flakes, and oregano. Ready in under 40 minutes, it's perfect served stirred into pasta for a classic, easy dinner.
Servings: 8 servings (7 cups)
Ingredients
- 4 tablespoons extra virgin olive oil
- 56 ounces crushed (San Marzano) tomatoes 2 x 28 ounce cans
- 1 small yellow onion diced finely
- 4-6 cloves fresh garlic minced
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon dried Oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional to serve:
- fresh basil leaves torn or roughly-chopped
- cooked pasta of your choice
- grated Parmesan cheese
Instructions
- Place a large skillet or saucepan over medium heat. Add the 4 tablespoons extra virgin olive oil and 1 small yellow onion (diced). Sauté for 2-3 minutes until the onion is translucent.
- Next, add the 4-6 cloves fresh garlic (minced) and cook for another 1-2 minutes until the garlic is fragrant.
- Add the 56 ounces crushed (San Marzano) tomatoes, 2 teaspoons crushed red pepper flakes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried Oregano.
- Mix and bring the sauce to a simmer for 3-4 minutes then lower the heat to low. Cover the pan and allow it to cook for another 12 minutes. If the sauce isn’t thick enough to your liking, let it simmer uncovered for another 6-8 minutes.
- Taste the sauce and adjust the seasonings to your taste. If you like it spicier, add another 1-2 teaspoons of chili flakes.
- Serve with cooked pasta of your choice. Top with fresh basil leaves (torn) and grated Parmesan cheese.
Notes
- Serving Size: 1 cup
- A cup of sauce is enough to generously coat about 2 ounces (dry) of pasta.
- For the best flavor, use San Marzano crushed tomatoes. Their naturally sweet, rich flavor helps create a well-balanced sauce with less acidity.
- Start with 2 teaspoons of crushed red pepper flakes for a moderate level of heat. Add more if you prefer a spicier, more traditional arrabbiata sauce.
- Simmer the sauce for at least 20 to 30 minutes to allow the flavors to meld and the sauce to thicken. For an even richer flavor, let it simmer a bit longer.
- If the sauce tastes too acidic, stir in a small pinch of sugar to balance the flavors.
- This sauce pairs well with penne, rigatoni, spaghetti, or your favorite pasta, and also makes a delicious sauce for meatballs, chicken, or seafood.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 133kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 562mg | Potassium: 613mg | Fiber: 4g | Sugar: 9g | Vitamin A: 578IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 3mg