Arrabbiata is a classic Roman pasta sauce made with fresh tomatoes, garlic, and crushed red pepper flakes, simmered for just 10 minutes to preserve bright acidity and heat. This version uses blanched fresh tomatoes pureed smooth and is adapted from Mario Batali's technique.
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Bring a lot of water to boil in a kettle. Drop in the tomatoes and let it cook for 2-3 minutes until the skin of the tomatoes starts to crack. Remove from heat and let it cool. Peel the skin of the tomatoes. Cut the tomatoes into half and remove the seeds. Keep a strainer below while removing seeds to catch the juices. Add in the strained juices to the tomato meat and blend in a mixer to a puree. Set aside.
Heat Extra virgin olive oil in a pan and add in the finely chopped garlic and chopped onion. Fry till the onions are soft.
Add in the pureed tomatoes, salt, pepper, red chilli flakes. little sugar and a teaspoon of balsamic vinegar.
Simmer the Arrabbiata sauce for 10 minutes. Add in some chopped basil and switch off the flame.
Serve Arrabbiata sauce with penne pasta.
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months; reheat gently on low heat.
Yes. Make the sauce up to 2 days ahead, store in an airtight container in the fridge, and reheat gently on low heat before serving with pasta.
Yes. Substitute 8–10 ripe tomatoes with one 28-oz can of crushed tomatoes or San Marzano tomatoes, and skip the blanching and pureeing step.
This recipe uses 1½ teaspoons of crushed red pepper flakes, which gives medium heat. Reduce to 1 teaspoon for mild, or increase to 2 teaspoons for very spicy.
Blanching for 2–3 minutes loosens the skin so it peels easily and helps remove any bitterness from the skin, resulting in a smoother, more refined sauce.
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on low heat.
