Although I’m an avid lover of marinara sauce, sometimes I like something with more depth. More layers of flavour. More spice! That’s where arrabbiata sauce comes in. Arrabbiata means “angry,” which refers to the heat level of this sauce. Traditionally it’s made with dried chili peppers; for the sake of ease, I used fresh red pepper flakes. Apart from the pepper flakes, I tried to keep everything else as traditional as possible, and based the technique loosely off of my homemade tomato sauce.
Why You’ll Love This Arrabbiata Sauce Recipe
Better than store-bought. This sauce is so much fresher and has more depth of flavour than any store-bought tomato sauce in a jar! Versatile. Use it as a dipping sauce, pasta sauce, or in any recipe that calls for marinara. Easy to make. Although it does take some time, most of it is hands-off. There’s nothing complicated about this recipe!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Oil – Extra-virgin olive oil is the traditional choice. Red pepper flakes – You can use as much or as little as you’d like! White onion – White onion has a bit more bite than yellow, but you can swap in a yellow onion if that’s what you have on hand. Tomatoes – For the most traditional choice, use San Marzano tomatoes, which are imported from Italy. Garlic Sea salt and black pepper Fresh basil – You really want to use fresh basil here, not dried. The flavor is so much better!
How to Make Arrabbiata Sauce
Infuse the oil. Heat the oil in a pan over medium heat and add the red pepper flakes. Cook for about 3 minutes. Cook the garlic and onion. Reduce the heat to medium and a sauté the garlic and onion until the onion is softened and translucent. Add the tomatoes. Stir in the tomatoes, cover, and cook for 10 minutes.
Mash the tomatoes. Use a wooden spoon to crush the tomatoes, then stir and cook 30 minutes more. Finish. Season to taste with salt and pepper, then stir in the basil before serving.
Tips for Success
Adjust the heat level. If you prefer a milder sauce, start with half the amount of red pepper flakes. Be patient with simmering. Allowing the sauce to simmer for the full 30 minutes is crucial for developing its depth of flavour. Resist the urge to turn up the heat so your sauce is done faster! Don’t skip the oil infusion. Sautéing the red pepper flakes in the oil at the beginning is a key step. It infuses the oil with a deep, spicy flavour that forms the foundation of arrabbiata sauce.
Ways to Use Arrabbiata Sauce
Pasta. The most obvious answer! Serve this spicy sauce over your favorite pasta, topped with some fresh basil and vegan parmesan cheese. (Don’t forget the roasted garlic bread!) Zoodles. Keep things light and toss this sauce with zucchini noodles. Pizza. Use arrabbiata sauce on my homemade pizza dough recipe and add your favourite toppings. Dipping Sauce. Serve as a dip for arancini or fried polenta. Lasagna. Swap arrabbiata for marinara in vegan lasagna. Stuffed shells. You can also use arrabbiata sauce for vegan stuffed shells!
How to Store Leftovers
Transfer the arrabbiata sauce to an airtight container and store in the refrigerator for up to a week. I recommend reheating it in a saucepan on the stovetop over medium heat.
Can I Freeze This Recipe
Yes! Arrabbiata sauce freezes exceptionally well. Portion it into freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Vegan Sauce Recipes
Scotch Bonnet Pepper Hot Sauce Tartar Sauce Thai Peanut Sauce Jamaica Jerk Sauce – Homemade and Easy Vegan Alfredo Sauce + 5 Ways to Use it
Enjoy friends! If you make this arrabbiata sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
