This rich and hearty arrabbiata sauce will add the perfect amount of dimension and spice to your favorite Italian recipes. The sauce is made up of garlic, tomatoes, and red pepper flakes that are simmered to perfection and then topped with fresh herbs!
Compliment your favorite Italian dishes with this spicy tomato sauce! This rich arrabbiata sauce (also known as “sugo all’arrabbiata” in Italian) originated in Italy near the city of Rome. The main ingredients to this sauce are garlic, tomatoes, and red pepper flakes for spice.
The word “arrabbiata” in Italian actually means “angry” – this refers to the spiciness you get from the red pepper!
If you don’t do well with spice, you can adjust the flavor to your liking. I personally don’t enjoy spicy foods, but I love the slight zing to this sauce. It’s perfectly balanced with sweet tomatoes and fresh herbs!
The Difference Between Arrabbiata and Marinara
I am a lover of both marinara and arrabbiata! But they are both slightly different.
These two sauces are both prepared with garlic, tomatoes, and fresh herbs. But marinara is sweeter in flavor versus arrabbiata which is meant to be spicier in flavor by using red pepper flakes in the sauce.
Ingredients You Need
You’ll need just a handful of pantry ingredients to make this recipe happen. Here’s the full list: canned San Marzano tomatoes, olive oil, garlic cloves, red pepper flakes, salt & pepper, tomato paste, fresh basil, and fresh oregano.
Why We Recommend San Marzano Tomatoes
San Marzano tomatoes first originated in Naples, Italy. They are not just a staple in my family’s recipes, but are considered to be the best tomatoes in the world to use in sauces!
These tomatoes are set apart from others because of their rich, sweet flavor and lower acidity. They are also known to have a thicker consistency compared to other canned plum tomatoes.
Be sure to use DOP-certified tomatoes – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity.
How to Make Arrabbiata Sauce – Step by Step
- Sauté the minced garlic in oil for 30 seconds, stir constantly to avoid burning.
- Then add tomatoes with the juices, tomato paste, red pepper flakes, salt, and pepper. Simmer the sauce on LOW heat for 3 or more hours – stir often.
- When the sauce is finished stir in chopped basil and oregano. Then serve with your favorite Italian dish!
How to Thicken Sauce
There are two key steps to thickening your sauce – both are included in this recipe.
Simmer: Letting your sauce simmer for several hours will not only develop the most flavor but will naturally thicken the sauce. I recommend a low simmer for 3+ hours.
Tomato paste: Use a high-quality tomato paste to thicken tomato sauce while simmering. I use regular Italian tomato paste or Sun-dried Tomato Paste for another layer of flavor.
Tips for Success
- Use quality tomatoes: for authentic flavor, rich taste, and lower acidity use canned San Marzano tomatoes. You can use the brand of your choice as long as it says “Product of Italy” on the back to ensure its authenticity. I recommend Cento.
- Use quality tomato paste: Elevate your tomato sauce by using Sun-Dried Tomato Paste vs. regular paste.
- Adjust the level of spice: I only use around 1/4 teaspoon of red pepper flakes in this recipe for a subtle level of spice. If you prefer more spice by all means you can up the amount of pepper flakes.
- Add herbs at very end: Cooking tomato sauce with herbs can result in an unpleasant bitter flavor. Always add herbs at the very end for fresh herb flavor! This rule goes for both dried and fresh herbs.
How to Store & Freeze Tomato Sauce
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in the refrigerator for up to 5-7 days.
How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 months.
What to Serve with This Sauce
This spicy sauce goes perfectly with so many Italian dishes! From vegetable dishes like baked eggplant rollatini, zucchini lasagna, to baked pasta like baked rigatoni with roasted vegetables, roasted vegetable lasagna, to tender chicken parmigiana. Either way you decide to serve it up, I’m certain you will enjoy it!
Italian Arrabbiata Sauce (sugo all’arrabbiata)
Ingredients
- 2 Tablespoons olive oil
- 5-8 garlic cloves, minced
- 3-4 28 oz. canned San Marzano tomatoes (with juices)
- 2 Tablespoons tomato paste
- 1/4 teaspoon red pepper flakes (adjust to desired level of spiciness)
- 1/2 teaspoon (each) salt & black pepper
- 2 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
- 1-2 teaspoon fresh oregano, chopped (or 1 teaspoon dried oregano)
Instructions
- 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!
Notes
- Use quality tomatoes: for authentic flavor, rich taste, and lower acidity use canned San Marzano tomatoes. You can use the brand of your choice as long as it says “Product of Italy” on the back to ensure its authenticity. I recommend Cento.
- Use quality tomato paste: Elevate your tomato sauce by using Sun-Dried Tomato Paste vs. regular paste.
- Adjust the level of spice: I only use around 1/4 teaspoon of red pepper flakes in this recipe for a subtle level of spice. If you prefer more spice by all means you can up the amount of pepper flakes.
- Add herbs at very end: Cooking tomato sauce with herbs can result in an unpleasant bitter flavor. Always add herbs at the very end for fresh herb flavor! This rule goes for both dried and fresh herbs.
We’ve recently become fans of chili crisp, and I’m going to try your recipe with it.
I hope you enjoy it, Katie!
Made this, it was a little acidic at first added a couple tbsp of sugar and a little more salt, and it was fantastic! I’ll definitely be making it agai
I love this sauce. I made it for my first go at eggplant parm. It turned out so delicious.
I am growing San Marino tomatoes in my garden this summer and want to make sauce from them. I noticed your recipe only uses canned tomatoes. For variety, using fresh tomatoes, could you expound on how to make it fresh from the garden? Thank you. (I do not use Instagram)
Hi Lydia! You can use my fresh tomato sauce recipe and add the ingredients from this sauce into it. Hope this helps! Let me know if you try it out. 🙂
Excellent sauce!! My new go to pasta and Italian recipes sauce. San Marzanos are the trick. I cooked the sauce over five hours. Deep rich flavors – perfect…
Sounds perfect! I’m so glad you enjoyed this recipe 🙂
I didn’t use this specific recipe, but this is how I’ve always made pasta sauce. I didn’t even look at a recipe for it, but once I added red chili pepper to a sauce I was making and it was unbelievable, so I started always adding it after sautéing the garlic. Like your recipe recommends, I always simmer the sauce for a long period of time and add herbs at the end. So I *know* this recipe is terrific because it’s incidentally the same one I’ve always used (except that I also sauté onion into it as well).
Does the recipe call for 4 cans of tomatoes? That seems like a lot for 6 servings.
It does cook down quite a bit. I like to shoot low with my serving sizes – but it should serve more! 🙂
Any good choices of meat for this? Sausage?
sweet & spicy sausage, meatballs, ground beef – even ground chicken. 🙂
I used Sausage. It was very good! I only had the smoked sausage from Eckridge but it was awesome. First, I fryed it a bit on both sides.
Bethany this looks so so good!!
Thank you so much! 🙂