Arrabbiata Sauce (Spicy Tomato Sauce)

Name: Arrabbiata Sauce (Spicy Tomato Sauce)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra virgin olive oil; 2-3 teaspoons chili flakes (crushed red pepper flakes); 2 tablespoons (32g) tomato paste; 2 large cloves garlic; 2 cans (14.5 oz | 400 g ) whole, peeled tomatoes*; 1 teaspoon sea salt or kosher (or to taste); 3/4 teaspoon freshly ground black pepper (or to taste); 1 small handful fresh parsley or basil, chopped

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Arrabbiata is a classic Italian spicy tomato sauce made with chili flakes, garlic, and canned tomatoes, finished in 15 minutes and naturally vegan and paleo. Its heat and simplicity make it perfect for pasta, pizza, roasted vegetables, or as a dipping sauce.

More like this:🌍Italian 🥗Vegan 🥗Paleo

Total

25 min

Recipe Source

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From Asaucykitchen · by A Saucy Kitchen, Sarah Nevins

Ingredients

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3 tablespoons (45 ml) extra virgin olive oil
2-3 teaspoons chili flakes (crushed red pepper flakes)
2 tablespoons (32g) tomato paste
2 large cloves garlic
2 cans (14.5 oz | 400 g ) whole, peeled tomatoes*
1 teaspoon sea salt or kosher (or to taste)
3/4 teaspoon freshly ground black pepper (or to taste)
1 small handful fresh parsley or basil, chopped

8 Ingredients

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Instructions

1
Add the olive oil to a medium or large skillet or pot and warm over a medium heat. Add the chili flakes and cook about 2 minutes, stirring often.
2
Turn down to a medium-low heat. Add the tomato paste and garlic cloves. Continue cooking another 1-2 minutes. Stir often to keep the garlic from burning.
3
Add the peeled tomatoes, salt and pepper to the pot. Turn the heat up so that the sauce reaches a gentle simmer. As it cooks, the tomatoes will soften - use a wooden spoon to break them up into smaller pieces. Let simmer, uncovered about 15 minutes, stirring every so often.
4
Taste and season the sauce with more salt and pepper as you see fit. Add more chili flakes for a more intense heat. Stir in the fresh herbs and serve. Enjoy this sauce over pasta, pizza, roasted vegetables, etc.

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Tips & Notes

Pro tips

Toast chili flakes in warm oil for 2 minutes before adding other ingredients to bloom their flavor and reduce raw heat.
Stir the garlic constantly in step 2 to prevent burning, which creates bitterness—aim for golden and fragrant, not brown.
Use a wooden spoon to crush canned tomatoes against the pot as they soften; this creates a chunky-smooth texture without puréeing.
Taste and adjust salt and pepper after the 15-minute simmer—flavors concentrate as liquid reduces.

Substitutions

Extra virgin olive oil → regular olive oil (less fruity, but works)
Chili flakes → 1/4 teaspoon cayenne pepper (more intense; start with less)
Fresh parsley or basil → fresh oregano or a pinch of dried Italian seasoning (note: use half the amount if dried)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently over medium-low heat, stirring often. Freeze for up to 3 months.

Common Questions

How spicy is arrabbiata sauce?

This recipe starts with 2–3 teaspoons of chili flakes, making it moderately spicy. You can reduce flakes for mild heat or add more during cooking for intense heat.