Arrabbiata sauce is a spicy Italian tomato-based sauce that originates from Rome. The name "arrabbiata" means "angry" in Italian, referring to the sauce's fiery heat. It is traditionally made with olive oil, garlic, tomatoes, and some kind of hot pepper, creating a bold and spicy flavor. The sauce is usually served with pasta.
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Many variations exist, with some recipes adding ingredients like basil, parsley, or even a touch of cheese for extra depth. The level of spiciness can be adjusted by using fewer chili peppers.
This Arrabiata Sauce recipe uses spaghetti noodles tossed in a spicy tomato-based sauce flavored with extra virgin olive oil, garlic, onion, red pepper flakes, and pickled peppers (hot chili peppers) to bring out the tomato sauce's deeper flavor. This dish was inspired by my Penne Alla Vodka, Pasta Amatriciana, and Classic Spaghetti with Tomato Sauce recipes and paired well with Garlic Bread.
Ingredients You'll Need
- Bacon: Adds richness, smokiness, and a crispy texture to balance the sauce. It can be substituted with pancetta or anchovies.
- Extra Virgin Olive Oil: Helps sauté the aromatics and enhances the overall flavor.
- Onion: Provides a sweet, savory base for the sauce.
- Pepperoncini: Brings a mild tangy heat for depth of flavor. I used hot chili peppers in vinegar (Mezzetta brand) and left them seeded since my family likes spicy food.
- Red Chili Flakes: Adds a spicy kick to the sauce.
- Garlic: Enhances the aroma and deepens the savory notes.
- Tomato Paste: Intensifies the tomato flavor and adds depth. This is optional but highly recommended.
- Crushed Tomatoes: Forms the main body of the sauce with a rich, hearty texture.
- Salt & Black Pepper: Enhances and balances all the flavors.
- Sugar: Slightly balances the acidity of the tomatoes.
- Fresh Basil: Adds a fresh, slightly sweet herbal note.
- Kosher Salt (for Pasta Water): Seasons the pasta from within.
- Pasta: The main vehicle to carry the sauce.Use any pasta you like.
- Pasta Water: Helps emulsify the sauce, making it cling to the pasta.
See recipe card for quantities.
How to Make Arrabiata Sauce
Note: The full instructions are provided in the recipe card below.
- Cook bacon until crispy, then drain on a paper towel-lined plate. Discard the bacon fat, leaving only about 2 tablespoons in the pan.
- Sauté onions, pepperoncini, and red chili flakes in olive oil over medium-low heat until onions are translucent.
- Add garlic and cook for 2 minutes. Stir in tomato paste and sauté until deep red, about 3 to 5 minutes.
- Add crushed tomatoes, cooked bacon, salt, pepper, and sugar. Simmer for 30 minutes, stirring occasionally. Stir in basil and keep warm.
- Boil water, add kosher salt, and cook pasta according to package instructions.
- Two minutes before pasta is al dente, transfer it to the sauce with ½ to 1 cup of pasta water. Simmer for 2 to 3 minutes.
- Serve in shallow bowls, topped with extra basil and Parmesan. Enjoy hot!
🔥Note: My arrabbiata sauce recipe is extremely spicy because I use hot chili peppers, red pepper flakes, and a bit of black pepper since my family and I like spicy food. If you prefer a milder version, use mild pepperoncini and remove the seeds, as they add extra heat. Also, be careful when handling chili peppers-avoid touching your eyes! You can also omit the red pepper flakes for less heat.
Storage, Make Ahead, & Freezing
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
- Make Ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat over low heat before adding freshly cooked pasta.
- Freezing: The sauce (without pasta) freezes well in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop before tossing with fresh pasta.
Camila's Tips & Variations
- Balance the Heat: If you prefer a milder sauce, reduce or omit the red chili flakes or use mild pepperoncini. For extra heat, add more chili flakes or a pinch of cayenne.
- Enhance the Flavor: Let the sauce simmer longer for deeper flavor, or add a splash of red wine for richness.
- Customize the Protein: Swap bacon for pancetta, anchovies, or even Italian sausage for a different twist.
- Pasta Choices: Use any pasta you like-spaghetti, penne, rigatoni, or fusilli all work well. Fresh pasta absorbs the sauce beautifully.
- Flavor Enhancer: Add ¼ cup freshly grated Pecorino Romano, Reggiano or Parmesan along with the tomatoes to enhance the flavor.
- Fresh Tomato Option: Instead of canned crushed tomatoes, use 2 pounds of plum tomatoes, cored and cut into ½-inch pieces. Cook until the tomatoes are broken down and the sauce is slightly thickened about 10 minutes.
- Extra Depth: A touch of balsamic vinegar or a pinch of sugar can help balance the acidity of the tomatoes.
- Serving Suggestion: Garnish with fresh basil, more Parmesan, and a drizzle of high-quality olive oil for an extra layer of flavor.
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Recipe
Easy Arrabiata Sauce
Arrabbiata sauce is a spicy Italian tomato-based sauce that originates from Rome. The name "arrabbiata" means "angry" in Italian, referring to the sauce's fiery heat. It is traditionally made with olive oil, garlic, tomatoes, and some kind of hot pepper, creating a bold and spicy flavor. The sauce is usually served with pasta. Many variations exist, with some recipes adding ingredients like basil, parsley, or even a touch of cheese for extra depth. The level of spiciness can be adjusted by using fewer chili peppers.
Equipment
Ingredients
For Arrabiata Sauce:
- 3 tablespoons extra-virgin olive oil
- 10 cloves garlic , slivered or minced
- 1 medium onion , finely chopped
- ¼ cup Hot Chili peppers in vineger such as Mezzetta Brand plus 1 tablespoon of the vinegar from the jar or ½ cupTuscan Style Pepperoncini , patted dry, seeded and sliced, adjust to taste. (Omit if you have small children)
- 1 28-ounce canned crushed tomatoes
- 2 tablespoons tomato paste , optional
- 1 teaspoon Red pepper flakes (Omit if you have small children)
- ½ teaspoon black pepper , adjust to taste
- ½ to 1 teaspoon kosher salt , adjust to taste
- 1 to 3 teaspoons granulated sugar , adjust as needed
- ⅓ cup torn basil leaves or chopped fresh Italian Parsley
- 1 pound thick bacon cut into ½ inch pieces or pancetta, cut into strips ( or 4 anchovy fillets, rinsed, patted dry, and minced to paste)
- 1 cup pasta water
Serving:
- 1 pound linguine or spaghetti
- ½ cup Pecorino or freshly grated Parmigiano-Reggiano , plus for serving
- ⅓ cup Chopped fresh basil or Italian parsley for garnish
Instructions
- In a large sauté pan over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Carefully remove and discard the bacon fat, leaving only about 2 tablespoons in the pan.
- Add the extra virgin olive oil, onions, pepperoncini, and red chili flakes to the pan. Cook over medium-low heat, stirring occasionally, until the onions are translucent, about 7 to 8 minutes.
- Stir in the garlic and cook for 2 minutes until fragrant. Add the tomato paste and sauté until it deepens in color, about 3 to 5 minutes.
- Stir in the crushed tomatoes, cooked bacon, salt, black pepper, and sugar. Bring to a boil, then lower the heat and let simmer for 30 minutes, stirring occasionally. Add the basil, taste for seasoning (it will be spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add the kosher salt, then cook the pasta according to the package instructions.
- Two minutes before the pasta is al dente, use a spider strainer or tongs to transfer it directly into the sauce. Add ½ to 1 cup of reserved pasta water and simmer for 2 to 3 minutes until the pasta is perfectly al dente and well coated in the sauce.
- Spoon the pasta into shallow bowls and top with extra basil and freshly grated Parmesan cheese. Serve hot and enjoy!
Notes
How to Store & Re-Heat
To store: Let it cool to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you are freezing the sauce, leave some headspace in the container to allow for expansion as it freezes.
To reheat: Transfer the Arrabiata Sauce to a pan and heat it on medium heat until it starts to simmer. If the sauce is too thick, add a splash of water or broth to thin it out. If you are reheating from frozen, you can thaw the sauce in the refrigerator overnight or use the defrost function on your microwave before reheating it on the stovetop. You can also reheat the sauce in the microwave, stirring every 30 seconds until heated.
When reheating the Arrabiata Sauce, stir it occasionally to prevent it from sticking to the bottom of the pan and burning. Once the sauce is heated, you can serve it with freshly cooked pasta and garnish it with cheese and herbs.
Make-Ahead
You can make the Arrabiata Sauce ahead to save time and make meal prep easier. Follow the recipe as instructed and let the sauce cool to room temperature. Once it has cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat the sauce, either thaw it in the refrigerator overnight (if it was frozen) or heat it in a pan on the stovetop until it simmers. If the sauce is too thick, add a splash of water or broth to thin it out.
You can also cook the pasta ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Then, to reheat the pasta, place it in a pot of boiling water for a few minutes or microwave it for a minute or two. When ready to serve, combine the reheated sauce with the cooked pasta and garnish with cheese and herbs. Add cooked protein like chicken, shrimp, or sausage for a complete meal. Making the Arrabiata Sauce ahead of time is a great way to save time and ensure that you have a delicious and flavorful meal ready when needed.
Notes:
- The Heat level of this Arrabiata sauce will vary a bit depending on what type of pepper you use, so adjust as needed.
- Refrigerated Leftover Arrabiata Sauce, covered for up to 2 days. Reheat in the microwave until hot or on a stovetop over medium heat until heated through (adding a splash of water if needed).
- Prepared the Arrabiata Sauce 3 days ahead, covered, and refrigerated until needed. Combine with the pasta (without the cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat Spaghetti with Arrabiata Sauce on a stovetop over medium heat until heated (adding a splash of water if needed). Add the grated cheese and lightly toss. Alternatively, you can heat it in the microwave.
Nutrition
Nutrition Facts
Easy Arrabiata Sauce
Serving Size
1 g
Amount per Serving
Calories
701
% Daily Value*
Fat
47
g
72
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
26
g
Cholesterol
41
mg
14
%
Sodium
541
mg
24
%
Potassium
337
mg
10
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
613
IU
12
%
Vitamin C
6
mg
7
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
