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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.
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Prep Time 10 minutes
Cook Time 30 minutes
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.