Spicy Arrabbiata sauce is a bold Italian pasta sauce made with garlic, chili flakes, and San Marzano tomatoes. This easy homemade recipe delivers rich tomato flavor with a fiery kick, perfect for pairing with penne, spaghetti, gnocchi, or ravioli. Ready in under an hour, this simple sauce is ideal for weeknight dinners, meal prep, or vegan pasta dishes. A great option for fans of traditional Italian cuisine and spicy recipes.

A bold and fiery Italian tomato sauce made with simple ingredients like garlic, chili flakes, and San Marzano tomatoes. Perfect for pasta lovers who enjoy a bit of heat.

Table of Contents

Ingredients

3 tbsp extra-virgin olive oil
1 small onion, peeled and finely diced
4 large garlic cloves, peeled and minced
1 tsp red pepper flakes (adjust to taste)
4 x 400 g (14 oz) cans San Marzano tomatoes (see Note 1)
1 tbsp tomato puree (tomato paste)
½ tsp salt
½ tsp freshly ground black pepper
10 g fresh basil leaves, roughly chopped (or 1 tsp dried basil)

Instructions

Heat the oil: In a large saucepan, heat the olive oil over low to medium heat.
Sauté the onion: Add the diced onion and cook for 10–15 minutes, stirring occasionally, until very soft. Avoid browning.
Add garlic and chili flakes: Stir in the minced garlic and red pepper flakes. Cook for another 2 minutes until fragrant.
Add tomatoes and seasoning: Pour in the canned tomatoes, add the tomato puree, salt, and black pepper. Stir well to combine.
Simmer the sauce: Increase the heat to medium and bring the sauce to a gentle simmer. Reduce the heat and let it simmer uncovered for 45–50 minutes, stirring occasionally. Break up the tomatoes using a wooden spoon as it cooks.
Finish with basil: Stir in the chopped basil. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve: Spoon the sauce over freshly cooked pasta, gnocchi, or ravioli. Garnish with fresh basil, extra black pepper, and grated parmesan cheese if desired.

Tips

Use San Marzano tomatoes for the richest flavor and authentic texture.
Cook the onions slowly to release their sweetness and avoid burning the garlic.
The longer the sauce simmers, the deeper the flavor—don’t rush it.
You can blend the sauce if you prefer a smoother consistency.

Variations and Substitutions

Less heat: Use half the amount of chili flakes or omit entirely for a milder version.
More heat: Add an extra pinch of chili flakes or a dash of hot sauce.
Herbs: Swap basil for fresh oregano or thyme.
Tomatoes: Use plum or whole peeled canned tomatoes if San Marzano isn’t available.

FAQs

Can I make this sauce ahead of time?
Yes, Arrabbiata sauce can be made up to 4 days ahead and stored in the fridge, or frozen for up to 3 months.

Is it vegan?
Yes, this sauce is naturally vegan.

Can I blend the sauce?
Absolutely. If you prefer a smoother texture, use an immersion blender or let it cool slightly before blending in a standard blender.

Serving Suggestions

Toss with penne, spaghetti, or tagliatelle.
Serve over gnocchi with grated parmesan.
Use as a base for baked pasta dishes or lasagna.
Spread over a pizza crust for a spicy tomato base.

Why You’ll Love This Recipe

Made with pantry staples and ready in under an hour.
Rich, spicy, and full of bold Italian flavors.
Versatile: great for weeknight dinners or meal prep.
Naturally vegan and gluten-free.