|nutritional information (per serving)|
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|Servings: 6 to 8|
|amount per serving|
|% Daily Value*|
|Saturated Fat 4g||19%|
|dietary fiber 5g||17%|
|total sugar 7g|
|Vitamin C 29 mg||145%|
|Calcium 84 mg||6%|
|Iron 2 mg||9%|
|Potassium 498 mg||11%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This delicious sauce is perfectly spicy and hearty. Not only is it super easy to make, you probably already have all the ingredients you need to prepare and serve tonight. You can use this sauce to make shakshuka, eggplant parmesan, lasagna, or spread it on a hoagie with a large handful of provolone cheese for a delicious meatball substrate. It also goes well with pasta, on pizza or as a dip for mozzarella sticks.
The name comes from the Italian name “sugo all'arrabbiata” and “arrabbiata” means “angry” in English. This “angry” sauce lives up to its name as it's loaded with crushed red pepper flakes and is sure to satisfy any spicy taste. This dish is the perfect way to use those deliciously juicy, ripe San Marzano tomatoes at the end of summer.
Make a large batch of this sauce, jar it, and freeze it so you can enjoy the flavor of summer all through fall and winter. See our tips section below the recipe for how to freeze and store it.
“The Arrabbiata Spicy Sauce was a very simple but flavorful pasta sauce. With minimal chopping and stirring, prep was a breeze. The recipe could easily be scaled up for a large crowd or halved for 2 to 4 servings.” — Diana Rattray
4 tablespoon unsalted butter
1 to 2 teaspoon crushed red pepper flakesor to taste
2 Middle shallotsfinely diced
8th cloves Garlicchopped
1 tablespoon tomato paste
2 (28-ounce) cans whole tomatoes
1/4 Cup roughly chopped fresh basil
Salt, taste good
Gather the ingredients.
Melt the butter in a large skillet over medium heat. Add the crushed red pepper flakes and sauté until fragrant, about 1 minute.
Add the shallot and sauté until translucent, about 2 minutes.
Add the garlic and tomato paste, stirring continuously, until fragrant and well combined (about 1 minute).
Add the tomatoes, increase the heat and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally, breaking up the tomatoes with the back of a wooden spoon. Continue to simmer, stirring occasionally, until sauce has thickened or reached desired consistency, about 30 minutes.
Stir in the fresh basil and season to taste with salt and more pepper flakes. Serve over pasta or as recommended above.
This recipe calls for 1 to 2 teaspoons of crushed red pepper flakes, but you can use more or less depending on your spice tolerance. Remember: if you plan to freeze the sauce and use it later, the spice content will increase slightly over time. So keep that in mind when cooking.
- For a dairy-free, vegan arrabbiata, substitute olive oil for the butter.
- For less heat, replace the dried, crushed red pepper flakes with slightly milder, crushed Calabrian chiles, depending on your taste.
- For more basil flavor, add a large sprig of basil to the tomatoes and remove when the sauce is ready.
- Add 1 pound of cooked and drained ground beef or turkey along with the tomatoes.
How to store and freeze it
- Refrigerate remaining sauce in a covered container within 2 hours and consume within 3 to 4 days.
- Frozen sauce can be stored in the freezer for about 6 months. If you freeze your sauce, be sure to leave some space at the top so it doesn't swell. This will prevent the sauce from bursting out of the can. Thaw in the refrigerator a day or two before using, then heat on the stovetop on medium-high until warmed through. Serve over pasta, on pizzas or as a dip for mozzarella sticks.
Does Arrabbiata go best with a particular pasta?
Arrabbiata is a tomato sauce that goes well with many types of pasta. Tubular pasta shapes like rigatoni, penne and ziti are often paired with arrabbiata sauce, but are also delicious with long pasta like spaghetti or capellini.