Homemade Arrabbiata Sauce
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon red pepper flakes
- 1 (28 ounce) can San Marzano peeled whole tomatoes
- ½ cup chopped fresh basil
- salt and ground black pepper to taste
- Heat oil in a saucepan over medium-high heat. Cook garlic and red pepper flakes in hot oil until fragrant, 30 to 60 seconds. Reduce heat to medium-low and continue cooking until the garlic begins to brown, 3 to 4 minutes.
- Pour tomatoes into the saucepan and stir; add basil. Bring the liquid to a simmer and cook, stirring occasionally, until the tomatoes are breaking down, 30 to 40 minutes; season with salt and pepper.
Arrabbiata translates to "angry" in Italian and this name refers to the spiciness of the chili peppers in the sauce. Arrabbiata sauce is typically served over penne pasta.
What others are saying
Jessica Scott says:
Classic, delicious arrabbiata sauce any Italian foodie would enjoy! San Marzano tomatoes are the way to go! The basil, garlic, and peppers gave it that distinct flavor. I thoroughly enjoyed this!
Laura Griffin says:
This arrabbiata sauce was excellent! I used organic tomatoes instead of San Marzano, I can only image how they taste with those tomatoes. Also loved the hints of basil, so good.