This classic arrabbiata sauce recipe brings the heat with spicy chilli, fresh tomatoes, and garlic. Perfect for pasta, this Italian favourite is quick to make and packs a punch. Serve over penne or your favourite pasta!
We both have a love for pasta and tomatoes and over the years have come to really enjoy spicy food. We’ve played about with the quantities for this arrabbiata sauce recipe and recommend at least one teaspoon of chilli flakes if you like a bit of heat! If you don’t have any fresh tomatoes, don’t worry…we just like to bulk it up a bit and if you have quite ripe tomatoes, this is a good dish to use them up in.
We do try to have at least one vegetarian meal a week and so we usually end up having this at least once or twice a month. We’ve literally always got all of the ingredients so it’s become one of our go-to recipes.
It’s really quick and easy to make and is on the table in 30 minutes.
Tips
- Herbs and seasonings - add a sprinkle of fresh basil or parsley for a herbal twist. For extra depth, a small amount of fresh oregano or Italian seasoning also works well.
- Protein and vegetable additions - add grilled chicken, prawns or sausage for a heartier dish. You can also add courgette or mushrooms for texture and flavour.
- Double the recipe for this arrabbiata sauce if you want leftovers for lunch the next day or another evening meal during the week.
FREQUENTLY ASKED QUESTIONS
"Arrabbiata" is Italian for "angry," referring to the spicy heat of the chillis in the sauce. This sauce is known for its bold flavour and kick of heat, making it a favourite among spice lovers.
Absolutely - for a milder sauce, reduce the amount of chilli or chilli flakes. If you love spice, you can leave the seeds in the fresh chilli.
Yes - Arrabbiata sauce can be made ahead and kept in the fridge for up to 3 days. It also freezes well for up to 3 months. Simply reheat on the hob, adding a splash of water or olive oil if needed.
Arrabbiata sauce pairs well with penne because its hollow shape holds the sauce, but it also works with other pasta shapes like rigatoni, spaghetti, or linguine.
Yes - high-quality tinned tomatoes (such as San Marzano) work well and save time. Just chop them by hand for a more rustic texture, or blend for a smoother sauce, if they're whole.
Yes - traditional Arrabbiata sauce is naturally vegan since it’s made with tomatoes, garlic, olive oil, and chilli. Make sure any additional ingredients, like pasta, are also vegan if required.
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How to make this Arrabbiata Sauce
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, sliced
- 1 onion, chopped
- 1 tsp chilli flakes (we like a nice heat to it!)
- 400g tin plum or chopped tomatoes (San Marzano is the best!)
- 2 medium vine tomatoes, roughly chopped (or 8 baby cherry/plum tomatoes, halved)
- salt and freshly ground black pepper
- 200g pasta of your choice, fresh or dried
- parmesan, freshly grated, to serve
Instructions
- Heat the olive oil in a small saucepan on a medium to low heat and add the garlic. Fry for 1 minute and then add the chopped onion and chilli flakes and fry for 3 to 5 minutes, until softened.
- Add the tin of tomatoes and break them down (if they’re plum tomatoes) and fresh tomatoes, season the sauce, to taste. Cover and simmer for 20 minutes.
- Cook the pasta as per the packet instructions, drain and add to the tomato sauce (we like penne or rigatoni pasta for this recipe).
- Serve with the freshly grated parmesan, and enjoy with bread of your choice to soak up all of the lovely spicy tomato sauce!!
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Arrabbiata Sauce
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic sliced
- 1 onion chopped
- 1 tsp chilli flakes (we like a nice heat to it!)
- 400 g (14 oz) tin plum or chopped tomatoes (San Marzano is the best!)
- 2 medium vine tomatoes roughly chopped (or 8 baby cherry/plum tomatoes, halved)
- salt and freshly ground black pepper
- 200 g (3 ⅓ cups) pasta of your choice fresh or dried
- parmesan freshly grated, to serve
Instructions
- Heat the olive oil in a small saucepan on a medium to low heat and add the garlic. Fry for 1 minute and then add the chopped onion and chilli flakes and fry for 3 to 5 minutes, until softened.
- Add the tin of tomatoes and break them down (if they’re plum tomatoes) and fresh tomatoes, season the sauce, to taste. Cover and simmer for 20 minutes.
- Cook the pasta as per the packet instructions, drain and add to the tomato sauce (we like penne or rigatoni pasta for this recipe).
- Serve with the freshly grated parmesan, and enjoy with bread of your choice to soak up all of the lovely spicy tomato sauce!!
Notes
- Herbs and seasonings - add a sprinkle of fresh basil or parsley for a herbal twist. For extra depth, a small amount of fresh oregano or Italian seasoning also works well.
- Protein and vegetable additions - add grilled chicken, prawns or sausage for a heartier dish. You can also add courgette or mushrooms for texture and flavour.
- Double the recipe for this arrabbiata sauce if you want leftovers for lunch the next day or another evening meal during the week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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