There’s something about a well-spiced dish that gets my heart racing, much like spotting the last seat at a crowded coffee shop on a rainy day. This arrabbiata sauce is like a warm hug on a chilly evening—bold, fiery, and unapologetically full of zest. It’s not just a sauce; it’s a love letter to all things spicy, wrapped up in a cozy pasta embrace.
Steps
- Heat olive oil or butter in a large pan over medium-high heat until melted. Add crushed red pepper flakes and sauté for about 2 minutes to enhance their flavor.
- Introduce the finely diced onion into the pan and sauté for approximately 5 minutes, stirring occasionally, until it becomes soft and translucent. Add minced garlic and continue to sauté for an additional 2 minutes until it is fragrant.
- Pour in the canned whole tomatoes, including their juices, and use a wooden spoon or potato masher to break them up as they heat. Bring the sauce to a low simmer, then reduce the heat to medium to maintain a steady simmer.
- Let the sauce simmer uncovered for around 25-30 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Stir in the fresh basil leaves, sea salt, and black pepper. Taste the sauce and adjust seasoning with extra salt, pepper, or red pepper flakes if needed.
- Serve the sauce warm immediately, or let it cool and store it in a sealed container in the refrigerator for up to 4 days. If the sauce is too thick, thin it with some starchy pasta water, or continue simmering to thicken it if necessary.
Ingredients
- 3 tablespoons extra virgin olive oil or butter
- 2–4 teaspoons crushed red pepper flakes
- 1 small yellow onion, finely diced
- 6 large cloves garlic, minced or pressed
- 2 (28-ounce) cans whole tomatoes, preferably San Marzano
- 1/2 cup packed fresh basil leaves, torn or roughly chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
FAQ
- What is Arrabbiata Sauce?
- Arrabbiata sauce is a spicy tomato marinara originating from Rome, Italy. The term “arrabbiata” translates to “angry” in Italian, a nod to the heat from the chile peppers used in the sauce. This versatile sauce can enhance a variety of dishes, including pasta, pizza, and sandwiches.
- What ingredients are needed to make Arrabbiata Sauce?
- To prepare arrabbiata sauce, you will need olive oil or butter, crushed red pepper flakes, a small yellow or red onion (finely diced), garlic, canned whole tomatoes (preferably San Marzano), fresh basil leaves, sea salt, and freshly-cracked black pepper.
- How do you make Arrabbiata Sauce?
- Start by sautéing crushed red pepper flakes in melted butter or oil to enhance their flavor. Add finely-diced onions and garlic, followed by canned whole tomatoes. Break the tomatoes apart as the sauce simmers, then add fresh basil, salt, and pepper. Simmer until the sauce reaches your desired consistency.
- Can Arrabbiata Sauce be made vegan?
- Yes, to make vegan arrabbiata sauce, use olive oil or a vegan butter alternative instead of regular butter. This will maintain the sauce’s richness while keeping it plant-based.
- How can Arrabbiata Sauce be used?
- Arrabbiata sauce can be used in various dishes such as mixing with pasta or gnocchi, as a topping for pizzas or flatbreads, or as a dipping sauce for items like breadsticks and mozzarella sticks. Additionally, it can be used in sandwiches to add a spicy kick.
Tips
- Toasting crushed red pepper flakes in butter or oil at the start enhances their flavor, providing a deeper, more robust taste than simply sprinkling them on afterward.
- Use high-quality canned tomatoes, such as San Marzano, to improve the overall taste of the sauce, as the quality of tomatoes significantly impacts the final result.
- If the sauce becomes too thick, add a small amount of starchy pasta water to achieve your desired consistency without diluting the flavor.
- For a vegan version of the sauce, substitute butter with olive oil or vegan butter, preserving the sauce’s richness while catering to dietary preferences.
Equipment
- Large Saucepan or Deep Sauté Pan
- Wooden Spoon or Potato Masher (for breaking up tomatoes)
- Measuring Spoons (for precise measurement of ingredients like olive oil and red pepper flakes)
