Easy Arrabiata Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Calories
701 kcal
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Course
Main Course
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Cuisine
Italian
Easy Arrabiata Sauce
Description
Easy Arrabiata Sauce highlights a blend of savory ingredients including bacon or pancetta, garlic, onion, and crushed tomatoes, all simmered with chili peppers and red pepper flakes to create a spicy yet savory sauce. The sauce deepens in flavor through a slow simmer that balances acidity with a touch of sugar, while fresh basil adds herbal freshness.
The sauce is designed to be served with linguine or spaghetti, garnished with pecorino or Parmigiano-Reggiano cheese and fresh parsley or basil. The crispy bacon pieces provide a smoky contrast to the heat and acidity of the tomato base.
To store, cool the sauce fully and refrigerate up to four days or freeze for up to three months. Reheat gently on the stove with a splash of water if needed to loosen the sauce. Cooking pasta ahead and reheating separately helps maintain texture before combining with warm sauce at serving.
Ingredients
For Arrabiata Sauce:
- 3 tablespoons extra-virgin olive oil
- 10 garlic slivered or minced, cloves
- 1 medium onion , finely chopped
- ¼ cup hot chili peppers in vinegar patted dry, seeded and sliced, adjust to taste. (Omit if you have small children, such as Mezzetta Brand plus 1 tablespoon vinegar or ½ cup Tuscan Style Pepperoncini
- 1 ounce crushed tomatoes canned
- 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 basil leaves or chopped fresh Italian parsley, torn or chopped
- 1 pound Bacon or 4 anchovy fillets, rinsed, patted dry, and minced to paste, cut into ½ inch pieces or pancetta cut into strips
- 1 cup pasta water
Serving:
- 1 pound linguine or spaghetti
- ½ cup pecorino cheese plus for serving, or freshly grated Parmigiano-Reggiano
- ⅓ cup basil chopped, for garnish
- ⅓ cup Italian parsley chopped, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Meanwhile, bring a large pot of water to a full boil. Add the kosher salt, then cook the pasta according to the package instructions.
- 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.
- Spoon the pasta into shallow bowls and top with extra basil and freshly grated Parmesan cheese. Serve hot and enjoy!
Notes
- The sauce can be refrigerated up to 4 days or frozen for up to 3 months if cooled and stored airtight.
- Reheat the sauce on the stovetop, stirring occasionally to prevent sticking; add a little water or broth if too thick.
- Pasta can be cooked ahead and reheated by briefly boiling or microwaving before combining with the sauce.
- Adjust spice levels by varying chili peppers and red pepper flakes to suit taste and family preferences.
User Reviews
Overall Rating
5
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