Introduction

Oh, hey there! Do you ever get that craving for a comforting bowl of pasta, but you’re short on time or just feeling a little uninspired in the kitchen? I totally get it! This Arrabiata Sauce recipe is my absolute secret weapon for those nights. It’s bursting with vibrant flavor, a little bit of heat, and it brings back so many happy memories of cozy evenings with family. It’s so wonderfully simple, you’ll wonder why you haven’t made it a million times already!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at under 30 minutes of active cooking time. Perfect for busy weeknights!
Easy: No fancy techniques here! Just a few simple steps and you’ve got restaurant-quality sauce.
Giftable: Make a big batch and portion it into cute jars. It makes an amazing homemade gift for friends and family!
Crowd-pleasing: Who doesn’t love a good pasta dish? The hint of spice is just enough to be exciting without being overwhelming for most folks.

Ingredients

Here’s what you’ll need to whip up this deliciousness. Don’t worry, it’s all super accessible!

1/4 cup (60 ml) extra virgin olive oil: The good stuff makes a difference here!
1 cup (140 g) finely chopped yellow onion: Yellow onions bring a lovely sweetness.
1-2 teaspoons crushed red pepper: This is where the magic happens! Adjust to your spice preference. Start with 1 if you’re cautious!
2 Tablespoons minced garlic: Garlic is non-negotiable, right?
28 oz (794 g) whole peeled tomatoes: I find whole peeled tomatoes give the best texture and flavor.
1/2 teaspoon fine sea salt, plus more to taste: Always start with a little and adjust.
1/4 teaspoon freshly cracked black pepper, plus more to taste: Freshly cracked pepper has so much more punch!
10 large basil leaves, torn: Fresh basil is key for that authentic Italian aroma.
8 oz (226 g) pasta, for serving: Your favorite kind! Spaghetti or penne are classics.
Grated Parmesan cheese, for serving (optional): Because cheese makes everything better!

How to Make It

Alright, let’s get cooking! Grab your favorite apron, put on some tunes, and let’s make some magic happen.

Heat things up: Grab a large skillet or a sturdy pot and pour in your olive oil. Heat it over medium heat.
Sauté the onions: Toss in your finely chopped onion. Let them cook until they’re soft and look a little see-through, about 5-7 minutes. This is the flavor base!
Add the spice and aromatics: Now, stir in that crushed red pepper and your minced garlic. Cook for just about 1 minute more until you can really smell that wonderful fragrance. Be careful not to burn the garlic!
Tomatoes to the rescue: Add the whole peeled tomatoes to the pot. This is the fun part – you can gently break them up with your hands (carefully, they’re juicy!) or use a spoon.
Season it up: Sprinkle in the sea salt and black pepper.
Simmer down: Bring the sauce to a gentle simmer, then turn the heat down to low. Let it cook for at least 20 minutes, or until it thickens up nicely. The longer it simmers, the deeper the flavor!
Herbal infusion: Just before you’re ready to serve, stir in those lovely torn basil leaves. They’ll wilt down and release their amazing aroma.
Pasta time! While your sauce is simmering, cook your pasta according to the package directions.
Plate it up: Ladle that gorgeous arrabiata sauce over your perfectly cooked pasta.
The grand finale: Sprinkle with grated Parmesan cheese if you’re feeling fancy (and why wouldn’t you be?).

Substitutions & Additions

This recipe is fantastic as is, but it’s also super forgiving and open to your own creative flair! Here are some ideas:

For more depth: Add a splash of red wine with the tomatoes for an extra layer of flavor.
A little sweetness: If your tomatoes are a bit tart, a tiny pinch of sugar can help balance it out.
Veggie boost: Feel free to add finely chopped carrots or celery with the onions for extra veggie goodness.
Protein power: Stir in some cooked Italian sausage or meatballs at the end for a heartier meal.
Spice level: If you’re a true chili head, go for more crushed red pepper or even a pinch of red pepper flakes.

Tips for Success

A few little pointers to make your Arrabiata Sauce absolutely perfect every time:

Don’t skip the simmer: That simmering time is crucial for the flavors to meld and the sauce to thicken.
Taste and adjust: Always taste your sauce before serving and add more salt or pepper if needed. Tomatoes can vary in acidity.
Prep ahead: You can chop your onions and mince your garlic ahead of time to make the cooking process even quicker.
Low and slow is best: For the sauce, a gentle simmer on low heat prevents scorching and allows the flavors to develop beautifully.

How to Store It

Leftovers? Lucky you! This sauce stores beautifully.

Once cooled, store your Arrabiata Sauce in an airtight container in the refrigerator for up to 4-5 days. It’s also freezer-friendly! Portion it into freezer-safe containers or bags and it should last for up to 3 months. Just thaw it overnight in the fridge before reheating.

FAQs

Got questions? I’ve got answers!

Q: Can I use canned diced tomatoes instead of whole peeled tomatoes?
A: You can, but whole peeled tomatoes tend to have a better texture and richer flavor. If you use diced, you might want to cook them a little longer to break them down.

Q: How spicy is this sauce typically?
A: With 1-2 teaspoons of crushed red pepper, it’s usually a pleasant, mild to medium heat. You can easily adjust it to your liking – more for a kick, less for a gentler flavor!

Q: Can I make this sauce ahead of time for a party?
A: Absolutely! You can make the sauce a day or two in advance and reheat it gently on the stove. Add the fresh basil just before serving.

Q: What kind of pasta pairs best with Arrabiata?
A: While it’s delicious on any pasta, arrabiata sauce is traditionally served with spaghetti. Penne and rigatoni are also great choices as their ridges hold the sauce wonderfully.

Spicy & Simple Arrabiata Sauce

A quick and easy arrabiata sauce recipe that's bursting with vibrant flavor and a hint of spice, perfect for busy weeknights or as a homemade gift.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings 4 servings

Equipment

Large skillet or pot
Airtight container For storing leftovers
freezer-safe containers or bags For freezing leftovers

Ingredients

Sauce Ingredients

0.25 cup extra virgin olive oil The good stuff makes a difference here!
1 cup finely chopped yellow onion Yellow onions bring a lovely sweetness.
1 teaspoons crushed red pepper This is where the magic happens! Adjust to your spice preference. Start with 1 if you're cautious!
2 Tablespoons minced garlic Garlic is non-negotiable, right?
28 oz whole peeled tomatoes I find whole peeled tomatoes give the best texture and flavor.
0.5 teaspoon fine sea salt Always start with a little and adjust.
0.25 teaspoon freshly cracked black pepper Freshly cracked pepper has so much more punch!
10 large basil leaves Fresh basil is key for that authentic Italian aroma.

For Serving

8 oz pasta Your favorite kind! Spaghetti or penne are classics.
Grated Parmesan cheese for serving (optional)

Instructions

Heat things up: Grab a large skillet or a sturdy pot and pour in your olive oil. Heat it over medium heat.
Sauté the onions: Toss in your finely chopped onion. Let them cook until they’re soft and look a little see-through, about 5-7 minutes. This is the flavor base!
Add the spice and aromatics: Now, stir in that crushed red pepper and your minced garlic. Cook for just about 1 minute more until you can really smell that wonderful fragrance. Be careful not to burn the garlic!
Tomatoes to the rescue: Add the whole peeled tomatoes to the pot. This is the fun part – you can gently break them up with your hands (carefully, they're juicy!) or use a spoon.
Season it up: Sprinkle in the sea salt and black pepper.
Simmer down: Bring the sauce to a gentle simmer, then turn the heat down to low. Let it cook for at least 20 minutes, or until it thickens up nicely. The longer it simmers, the deeper the flavor!
Herbal infusion: Just before you’re ready to serve, stir in those lovely torn basil leaves. They’ll wilt down and release their amazing aroma.
Pasta time! While your sauce is simmering, cook your pasta according to the package directions.
Plate it up: Ladle that gorgeous arrabiata sauce over your perfectly cooked pasta.
The grand finale: Sprinkle with grated Parmesan cheese if you’re feeling fancy (and why wouldn’t you be?).

Notes

This recipe is fantastic as is, but it's also super forgiving and open to your own creative flair! Feel free to add a splash of red wine with the tomatoes for an extra layer of flavor, or a tiny pinch of sugar if your tomatoes are a bit tart. You can also add finely chopped carrots or celery with the onions for extra veggie goodness, or stir in some cooked Italian sausage or meatballs at the end for a heartier meal. If you’re a true chili head, go for more crushed red pepper or even a pinch of red pepper flakes.

Leftovers store beautifully in an airtight container in the refrigerator for up to 4-5 days. It’s also freezer-friendly for up to 3 months.