Arrabbiata is a classic Italian tomato sauce made with garlic, San Marzano tomatoes, and red pepper flakes simmered on low heat for 3+ hours until naturally broken down and deeply flavored. The slow cooking method requires minimal ingredients but yields a rich, spicy sauce that needs no thickeners.
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Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.
Add tomatoes & simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often.
For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months; reheat gently on stovetop or microwave.
hand immersion blender (optional, for smooth sauce) · large pot for simmering
Simmer on low heat for 3 or more hours, stirring occasionally. The longer cooking time allows the tomatoes to naturally break down and flavors to concentrate.
Yes. Start with 1/4 teaspoon red pepper flakes and adjust to your desired heat level before serving. Add more gradually if needed.
No. San Marzano tomatoes naturally break down during the 3+ hour simmer. Use an immersion blender only if you prefer a completely smooth texture; skip blending for a chunkier consistency.
Arrabbiata traditionally uses canned San Marzano tomatoes for consistent flavor and texture. Fresh tomatoes will require longer cooking and may not break down as evenly.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave until warmed through.
