Simple recipes are so often the best and my recipe for arrabbiata sauce is proof of that. This simple yet spicy tomato-based sauce is full of amazing flavour. It’s rich yet light, and also boasts a natural sweetness from the tomatoes. The spice comes from the addition of chilli flakes — paired with garlic, you’ll get a good kick of fiery flavours.
It’s incredibly versatile, too. Laced through your favourite pasta is an obvious choice, or enjoy it as a dipping sauce for arancini (choose between mushroom, chorizo, or sweet corn). I’ve even used it as a pizza sauce — try it on my pepperoni pizza or pizza fritta — or inside a calzone.
From start to finish, you only need about 20 minutes to prepare it with only about 5 minutes hands-on time, making it a great choice for busy weekdays, or weekends when you don’t want to spend a lot of time in the kitchen.
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What is arrabbiata sauce?
Arrabbiata sauce is a traditional Italian tomato sauce known for its spicy kick. Originating in Rome and the rest of the Lazio region of Italy, authentic arrabbiata, or sugo arrabbiata and sugo all arrabbiata, is made of tomatoes, red chili peppers, garlic, and olive oil. Sugo means “tomato sauce” and arrabbiata means “angry”, which is a nod to the sauce’s fiery flavour.
My version follows a traditional arrabiata sauce recipe, but I add my own twist: a little balsamic right at the end to really balance the flavours.
Ingredients
Jump to the recipe for full ingredients and instructions.
- Tomatoes: The base of your sugo all arrabbiata. I used tinned peeled whole San Marzano tomatoes — they are much less acidic than other kinds, so grab those if you can find them otherwise a good tin of whole peeled tomatoes.
- Tomato paste: This rich paste made from tomatoes packs a lot of flavour without adding more liquid. You’d need to add a lot of tomatoes to get the same punch that this gorgeous paste adds.
- Garlic: Strong and savoury, fresh garlic adds so much to this simple arrabbiata sauce. There really isn’t a good sub for garlic here… but you could get away with using the jarred stuff if fresh isn’t available.
- Dried chilli flakes/chili pepper flakes: Key to getting the signature spicy arrabbiata flavour. They may be called crushed red pepper flakes or red chili flakes where you live.
- Olive oil: To cook the garlic and chilli and bring out their flavours. I like extra virgin olive oil as it has that classic Italian flavour.
- Balsamic vinegar: Balances out the heat from the chilli, plus adds a touch of sweetness and tang. You could also use red wine vinegar if you prefer though, being more acidic, I’d also add ¼ teaspoon of sugar.
How to make arrabbiata sauce
Another reason I love this recipe for arrabbiata sauce is that it comes together incredibly quickly. There’s really only one thing you’ll have to think about before getting started (other than gathering the ingredients), and that is cleanup. If you’ve ever made tomato sauce from scratch, you know exactly what I mean.
I recommend using a deep pan and a splatter guard if you have one, as your sauce will likely spit over the stove as it cooks. If you don’t have one, use a wire rack topped with just one piece of paper towel and rest the spoon on top to hold it there so it doesn’t blow away. A cheap and easy trick without the need for more kitchen gadgets.
Jump to the recipe for full ingredients and instructions.
1. Cook the garlic & chilli flakes
Place your pan over medium heat and then introduce the olive oil. When hot, add the garlic and chilli flakes and cook until fragrant.
2. Add the tomatoes
Add the tinned tomatoes, tomato paste, and salt to the pan and stir. Use a potato masher to mash the tomatoes a little bit.
3. Simmer
Let your spicy arrabbiata sauce recipe simmer for 15-20 minutes until it thickens. At the end of the cooking time, stir in the balsamic vinegar. Taste and season if needed, and enjoy!
Tips and tricks
- Don’t overcook the garlic. It can go from savoury to bitter in minutes, especially when cooked in olive oil. Cook only until fragrant — about 1-2 minutes — to avoid burning. And don’t allow it to colour too much.
- Play with the texture. This recipe for arrabbiata sauce is supposed to have a bit of a texture to it, so be sure to mash the tomatoes gently. And if you do want a very smooth sauce, purée them with an immersion blender instead.
- And the heat. You can also adjust the spiciness of your sauce if you prefer. I normally use about ¾ to 1 teaspoon of dried chilli flakes, but do what works for you keeping in mind that arrabbiata sauce is meant to be spicy. That said, it’s a delicious tomato pasta sauce even if you leave the chilli out.
What to serve with arrabiata sauce
Pair with your favourite pasta. Being quite a thick sauce with small clingy chunks of tomato, arrabbiata goes well with a number of pastas — try gnocchi, linguine, tagliatelle, or rigatoni. I also love it with spaghetti.
Meatballs: Use it to coat a batch of classic Italian meatballs over a big plate of spaghetti.
For dipping: As I mentioned above, it’s great for dipping things like arancini or cheese straws or anything you’d normally love to dip in a marinara sauce like these pizza scrolls or ham and cheese tart soleil.
Additions: Some torn fresh basil leaves are a wonderful pairing as is lots of parmesan cheese.
Storage
You can use your arrabbiata sauce recipe right away, or you can store it for later. If you know you’ll use it within 3-4 days, keep it in an airtight container in the refrigerator.
For longer storage, consider freezing! This sauce is very freezer-friendly and can come in handy on those nights when you don’t have a lot of time to cook. Once cooled, place the sauce in an airtight container and freeze for up to 3 months. I love these souper cubes (or if you’re in Aus, grab the Smash brand ones from Woolies). They cost around $20 each but will last forever, so a great investment.
I usually reheat the sauce right on the stovetop. You can technically reheat directly from frozen — do so gently for the best taste and texture — but my preference is to thaw it first.
FAQs
Both arrabbiata and marinara sauce are made with tomatoes, garlic, and olive oil, but the key difference is that arrabbiata is spicy and marinara is not. In fact, most marinaras are more on the sweet side as the tomatoes take centre stage.
As you may recall, arrabbiata means “angry” in Italian. The heat in arrabbiata is often described as “fiery,” another word for angry, making the name a perfect fit for the sauce’s spicy flavour.
Yes, arrabbiata sauce is a traditional Italian recipe and it is often enjoyed in Italy. As noted, it’s a specialty in Roman and Lazio cuisine in particular. Unlike other Italian-inspired sauces like alfredo, arrabbiata is truly authentic.
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Ingredients
- 2 tablespoons extra virgin olive oil (notes 1)
- 3 cloves garlic
- ½-1 teaspoon dried chilli flakes
- 800 g tinned peeled whole tomatoes (san marzano if you can get them) (28oz)
- 2 tablespoons tomato paste (notes 1)
- ½ teaspoon salt
- 2 teaspoons balsamic vinegar
For best results, always weigh ingredients where a weight is provided
Equipment
- Deep saucepan
Instructions
- Heat the oil in a pan over medium heat.
- Add the garlic and chilli flakes and cook for 1-2 minutes until fragrant.
- Add the tomatoes, tomato paste and salt. Mash the tomatoes a little with a potato masher to break them up.
- Simmer uncovered for 15-20 minutes until thickened.
- Stir in the balsamic vinegar. Taste and season to taste with more salt and/or pepper.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Nutrition details are approximate only and per cup – scroll below the recipe to find the full nutritional information.
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