Italian Arrabbiata Sauce (sugo all'arrabbiata)

wooden spoon stirring red arrabbiata tomato sauce in pan.

Italian Arrabbiata Sauce (sugo all'arrabbiata)

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!

Course Main Course, Side Dish

Cuisine American, Italian

Keyword arrabbiata sauce, homemade tomato sauce, how to make arrabbiata sauce

Freezer Friendly Yes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 77kcal

Author A Simple Palate

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.

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