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Easy Arrabiata Sauce

Arrabbiata sauce is a spicy Italian tomato-based sauce that originates from Rome. The name "arrabbiata" means "angry" in Italian, referring to the sauce's fiery heat. It is traditionally made with olive oil, garlic, tomatoes, and some kind of hot pepper, creating a bold and spicy flavor. The sauce is usually served with pasta. Many variations exist, with some recipes adding ingredients like basil, parsley, or even a touch of cheese for extra depth. The level of spiciness can be adjusted by using fewer chili peppers.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 701 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For Arrabiata Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 10 cloves garlic , slivered or minced
  • 1 medium onion , finely chopped
  • ¼ cup Hot Chili peppers in vineger such as Mezzetta Brand plus 1 tablespoon of the vinegar from the jar or ½ cupTuscan Style Pepperoncini , patted dry, seeded and sliced, adjust to taste. (Omit if you have small children)
  • 1 28-ounce canned crushed tomatoes
  • 2 tablespoons tomato paste , optional
  • 1 teaspoon red pepper flakes (Omit if you have small children)
  • ½ teaspoon black pepper , adjust to taste
  • ½ to 1 teaspoon kosher salt , adjust to taste
  • 1 to 3 teaspoons granulated sugar , adjust as needed
  • ⅓ cup torn basil leaves or chopped fresh Italian Parsley
  • 1 pound thick bacon cut into ½ inch pieces or pancetta, cut into strips ( or 4 anchovy fillets, rinsed, patted dry, and minced to paste)
  • 1 cup pasta water
Serving:
  • 1 pound linguine or spaghetti
  • ½ cup Pecorino or freshly grated Parmigiano-Reggiano , plus for serving
  • ⅓ cup Chopped fresh basil or Italian parsley for garnish

Instructions

    Cup of Yum
  1. In a large sauté pan over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Carefully remove and discard the bacon fat, leaving only about 2 tablespoons in the pan.
  2. Add the extra virgin olive oil, onions, pepperoncini, and red chili flakes to the pan. Cook over medium-low heat, stirring occasionally, until the onions are translucent, about 7 to 8 minutes.
  3. Stir in the garlic and cook for 2 minutes until fragrant. Add the tomato paste and sauté until it deepens in color, about 3 to 5 minutes.
  4. Stir in the crushed tomatoes, cooked bacon, salt, black pepper, and sugar. Bring to a boil, then lower the heat and let simmer for 30 minutes, stirring occasionally. Add the basil, taste for seasoning (it will be spicy!), and keep warm over very low heat.
  5. Meanwhile, bring a large pot of water to a full boil. Add the kosher salt, then cook the pasta according to the package instructions.
  6. Two minutes before the pasta is al dente, use a spider strainer or tongs to transfer it directly into the sauce. Add ½ to 1 cup of reserved pasta water and simmer for 2 to 3 minutes until the pasta is perfectly al dente and well coated in the sauce.
  7. Spoon the pasta into shallow bowls and top with extra basil and freshly grated Parmesan cheese. Serve hot and enjoy!

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Let it cool to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you are freezing the sauce, leave some headspace in the container to allow for expansion as it freezes.
  • To store: Let it cool to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you are freezing the sauce, leave some headspace in the container to allow for expansion as it freezes.
  • To reheat: Transfer the Arrabiata Sauce to a pan and heat it on medium heat until it starts to simmer. If the sauce is too thick, add a splash of water or broth to thin it out. If you are reheating from frozen, you can thaw the sauce in the refrigerator overnight or use the defrost function on your microwave before reheating it on the stovetop. You can also reheat the sauce in the microwave, stirring every 30 seconds until heated.
  • To reheat: Transfer the Arrabiata Sauce to a pan and heat it on medium heat until it starts to simmer. If the sauce is too thick, add a splash of water or broth to thin it out. If you are reheating from frozen, you can thaw the sauce in the refrigerator overnight or use the defrost function on your microwave before reheating it on the stovetop. You can also reheat the sauce in the microwave, stirring every 30 seconds until heated.
  • When reheating the Arrabiata Sauce, stir it occasionally to prevent it from sticking to the bottom of the pan and burning. Once the sauce is heated, you can serve it with freshly cooked pasta and garnish it with cheese and herbs.
  • When reheating the Arrabiata Sauce, stir it occasionally to prevent it from sticking to the bottom of the pan and burning. Once the sauce is heated, you can serve it with freshly cooked pasta and garnish it with cheese and herbs.
  • Make-Ahead
  • Make-Ahead
  • You can make the Arrabiata Sauce ahead to save time and make meal prep easier. Follow the recipe as instructed and let the sauce cool to room temperature. Once it has cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat the sauce, either thaw it in the refrigerator overnight (if it was frozen) or heat it in a pan on the stovetop until it simmers. If the sauce is too thick, add a splash of water or broth to thin it out.
  • You can make the Arrabiata Sauce ahead to save time and make meal prep easier. Follow the recipe as instructed and let the sauce cool to room temperature. Once it has cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat the sauce, either thaw it in the refrigerator overnight (if it was frozen) or heat it in a pan on the stovetop until it simmers. If the sauce is too thick, add a splash of water or broth to thin it out.
  • You can also cook the pasta ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Then, to reheat the pasta, place it in a pot of boiling water for a few minutes or microwave it for a minute or two. When ready to serve, combine the reheated sauce with the cooked pasta and garnish with cheese and herbs. Add cooked protein like chicken, shrimp, or sausage for a complete meal. Making the Arrabiata Sauce ahead of time is a great way to save time and ensure that you have a delicious and flavorful meal ready when needed.
  • You can also cook the pasta ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Then, to reheat the pasta, place it in a pot of boiling water for a few minutes or microwave it for a minute or two. When ready to serve, combine the reheated sauce with the cooked pasta and garnish with cheese and herbs. Add cooked protein like chicken, shrimp, or sausage for a complete meal. Making the Arrabiata Sauce ahead of time is a great way to save time and ensure that you have a delicious and flavorful meal ready when needed.
  • Notes:
  • The Heat level of this Arrabiata sauce will vary a bit depending on what type of pepper you use, so adjust as needed.
  • Refrigerated Leftover Arrabiata Sauce, covered for up to 2 days. Reheat in the microwave until hot or on a stovetop over medium heat until heated through (adding a splash of water if needed).
  • Prepared the Arrabiata Sauce 3 days ahead, covered, and refrigerated until needed. Combine with the pasta (without the cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat Spaghetti with Arrabiata Sauce on a stovetop over medium heat until heated (adding a splash of water if needed). Add the grated cheese and lightly toss. Alternatively, you can heat it in the microwave.