Arrabbiata Sauce (30-Minute Spicy Italian)

Name: Arrabbiata Sauce (30-Minute Spicy Italian)
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano); 1½ teaspoons crushed red pepper flakes; 1 small onion, diced; 3 to 4 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1 pinch cane sugar; Sea salt, to taste

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Arrabbiata is a fiery Italian tomato sauce built on San Marzano tomatoes, garlic, and red pepper flakes, simmered for 20 minutes to concentrate flavor and heat.

More like this:🌍Italian 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free Arrabbiata sauce

🏷️

🏷️Sugo all'arrabbiata

Total

30 min

Servings

4

Recipe Source

View original recipe

From Love And Lemons

Ingredients

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1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
1½ teaspoons crushed red pepper flakes
1 small onion, diced
3 to 4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 pinch cane sugar
Sea salt, to taste

7 Ingredients

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Instructions

1
Heat the olive oil in a saucepan over medium heat. Add the onion, garlic, and red pepper flakes and sauté until the onion softens, about 5 minutes.
2
Add the canned tomatoes and their juices. Use a wooden spoon to crush the whole tomatoes against the sides and bottom of the pot until the sauce is mostly smooth but still has some texture.
3
Stir in the pinch of cane sugar.
4
Reduce the heat to low and simmer for 20 minutes to develop the flavors and thicken the sauce.
5
Season to taste with sea salt and serve over pasta with fresh basil and Parmesan cheese if desired.

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Tips & Notes

Pro tips

Crush the canned tomatoes by hand with a wooden spoon against the pot sides—this keeps texture while breaking them down, which is key to arrabbiata's signature consistency.
Bloom the red pepper flakes in hot olive oil with garlic and onion (5 minutes) to release their heat and flavor before adding tomatoes.
Simmer for the full 20 minutes even if the sauce looks done earlier; this concentrates flavors and thickens the sauce naturally without cream.
Taste and adjust salt at the end—canned tomatoes vary in saltiness, so season gradually.

Substitutions

Whole San Marzano tomatoes → crushed tomatoes (use same 28-ounce can; skip the crushing step)
Red pepper flakes → ½ teaspoon cayenne pepper or 1 fresh red chili, minced (adjust to taste)
Extra-virgin olive oil → regular olive oil (flavor will be milder)
Cane sugar → brown sugar or honey (use same pinch)

Storage & make-ahead

Refrigerate arrabbiata in an airtight container up to 4 days, or freeze up to 3 months; reheat gently on the stovetop over low heat.

Common Questions

Can I use fresh tomatoes instead of canned?

Fresh tomatoes work, but you'll need about 2 pounds ripe tomatoes, blanched and peeled. Canned San Marzano tomatoes are preferred because they have fewer seeds and better flavor for this sauce.

How spicy is arrabbiata sauce?

This recipe uses 1½ teaspoons red pepper flakes for moderate heat. Reduce to 1 teaspoon for mild, or increase to 2 teaspoons for extra kick.

Why add sugar to arrabbiata?

A pinch of cane sugar balances acidity from the tomatoes and prevents the sauce from tasting sharp or bitter, without making it sweet.

Can I make arrabbiata ahead?

Yes. Refrigerate the finished sauce up to 4 days in an airtight container, or freeze up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally.