Simple, easy, and proof that you don’t need a lot to make a great meal.
Remembering my time in Rome, I recall rows of shops tucked away in back alleys. The streets were lined with specials of the day, including pizzas, pastas, and gelato. The perfect time to enjoy the traditional dishes of the city was after 5 PM, when the streets would empty for their break before the dinner crowd arrived. Laid back, quiet, and memorable, Rome had restaurants at every corner and each scrambled to highlight their specialties for passersby.
When I visited Rome, I greatly appreciated the Italian ability to take simple ingredients and turn them into beautiful pasta dishes. Take the classic cacio e pepe, for example. By mixing Pecorino Romano cheese, coarse black pepper and pasta water, the sauce emulsifies, creating a delightfully rich and creamy pasta dish. Similarly, you’ll find the arrabbiata sauce takes simple tomatoes, onion, garlic, and red pepper and makes them into a perfectly balanced sauce.
The word arrabbiata translates into “angry” in English and hints at the inclusion of spicy red pepper in this otherwise standard sauce. The fiery flakes elevate the traditional marinara sauce, adding an inviting level of flavor. The sweetness and subtle acidity from the tomatoes balances the spiciness nicely. You’ll enjoy this balanced sauce and appreciate how easy it is to make, even on a busy weeknight. It goes to show that simple ingredients can truly be the most flavorful.
What Are San Marzano Tomatoes?
Our recipe calls for San Marzano tomatoes, but what are they exactly? These juicy, flavorful, and exquisite tomatoes are sometimes referred to as the “champagne” of canned tomatoes. These unique fruits are called San Marzano, as they originally come from the San Marzano sul Sarno town of Italy. They have a low acidity and are a variety of plum tomatoes. These tomatoes are often coveted, and their price tag in stores matches their value and taste.
The San Marzano tomato is often described as sweet, succulent, and well-balanced for many dishes. They’re best used in soups, stews, and sauces where they shine as a main ingredient. In the summer, look out for them fresh at farmers’ markets and skip the canned varieties. San Marzano tomatoes are sure to add that extra “something” to many of your homemade dishes, so they’re definitely worth trying! That said, Roma tomatoes will also work well in this dish.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 to 2 teaspoons crushed red pepper flakes, adjust to taste
- 28 ounces whole, peeled tomatoes, preferably San Marzano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, torn
How To Make Arrabbiata Sauce
Step 1: Heat the olive oil in a medium saucepan over medium heat. Once hot, add the chopped onion and cook until translucent, about 5 minutes.
Step 2: Add the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
Step 3: Stir in the whole, peeled tomatoes, salt, and black pepper. Use a spoon to break the tomatoes into smaller pieces.
Step 4: Bring the sauce to a simmer and reduce the heat to low. Let it cook, uncovered, for about 25 minutes, or until the sauce thickens.
Step 5: A few minutes before finishing, stir in the torn basil leaves for fresh flavor.
Step 6: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
FAQs & Tips
How To Make Ahead And Store
Cooked arrabbiata sauce can be stored in airtight containers in the refrigerator for up to 7 days, or frozen for up to 6 months. When ready to use, if frozen, the sauce should be left in the refrigerator to thaw overnight. To reheat, simmer the sauce over medium heat until warmed through.
How Can I Ensure The Right Consistency?
If your sauce is too thin, consider simmering a little longer; this will help excess liquid to evaporate. If it’s too thick, you can add 1/4 cup of pasta water.
Can I Add Other Herbs To My Arrabbiata Sauce?
Sure. Great options include fresh oregano, rosemary, and thyme.
Serving Suggestions
The obvious choice for your arrabbiata sauce would be a nice bowl of pasta, particularly a hearty variety such as penne (the classic choice!) or rigatoni, which will hold up well to the richness and thickness. To make an Italian dinner, consider adding a side of Baked Garlic Rolls or a nice side salad, such as Spinach Salad.
Hungry for other Italian favorites? Check out Skillet Lasagna or Cheesy Baked Ziti. Enjoy!
Arrabbiata Sauce
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 to 2 teaspoons crushed red pepper flakes adjust to taste
- 28 ounces whole, peeled tomatoes preferably San Marzano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves torn
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Once hot, add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
- Stir in the whole, peeled tomatoes, salt, and black pepper. Use a spoon to break the tomatoes into smaller pieces.
- Bring the sauce to a simmer and reduce the heat to low. Let it cook, uncovered, for about 25 minutes, or until the sauce thickens.
- A few minutes before finishing, stir in the torn basil leaves for fresh flavor.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
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