0 from 21 votes
Arrabiata Sauce
A simple and delicious recipe for Arrabiata Sauce. Our spicy tomato sauce is packed with tons of flavor from sweet San Marzano tomatoes, garlic, crushed red pepper flakes, and herbs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 140 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 yellow onion finely diced
- 4 garlic cloves minced
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 28 ounces whole peeled tomatoes
- 15 ounces crushed tomatoes
- 1/4 cup minced basil leaves
- 1 1/2 tablespoons minced oregano
- salt and pepper to taste
Instructions
- Place a pot over medium heat and add oil. Add onions and sauté for about 5 minutes or until onions start to get translucent. Season with salt and pepper.
- Add garlic and crushed red pepper flakes and continue to sauté, about 1 to 2 minutes.
- Stir in tomato paste and cook for about 2 minutes, while stirring, until paste turns a deep red color.
- Add whole tomatoes and break each tomato apart with a wooden spoon. Season with salt and pepper.
- Lower heat to medium-low, stir in crushed tomato and simmer for about 25 minutes.
- Stir in basil and oregano and continue to simmer for 10 minutes or until the sauce comes together and thickens.
- Remove from heat and cool.
Cup of Yum
Notes
- One of my favorite things about this sauce is that it freezes and thaws VERY well! You just need to make sure to store it properly and you can have loads of arrabiata sauce ready to thaw and heat up in no time!
- Our sauce can be made up to 1 week ahead of time. Once sauce has cooled down, transfer to an airtight container and store in the refrigerator until ready to use. To reheat, transfer sauce to a pot and simmer over medium-low heat, stirring occasionally, until heated through.
- Our sauce can be frozen for up to 6 months. Once sauce has cooled down transfer to an airtight freezer container and store in the freezer until ready to use. Try finding a container that fits the sauce well with minimal space left to help avoid freezer burn from excess air in the storage container. It's also important to note that the sauce should not be stored (for the freezer) in a glass jar or container. Once frozen the sauce will expand and can shatter the glass.
- To thaw and reheat, transfer container of sauce to refrigerator and thaw overnight. Then transfer thawed sauce (it's okay if it's still a little frozen), to a pot and simmer over medium-low heat, stirring occasionally, until heated through.
- There are so many things to serve with our arrabiata sauce such as pasta, meatballs (or meatball sub!), in a casserole, in shakshuka. It would also make a great dipping sauce for things like garlic bread, mozzarella sticks, polenta fries, and baked asparagus fries. The possibilities are endless!
Nutrition Information
Calories
140kcal
(7%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
387mg
(16%)
Potassium
697mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
902IU
(18%)
Vitamin C
26mg
(29%)
Calcium
111mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 140
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 387mg | 16% |
| Potassium | 697mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.