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Arrabbiata sauce served with pasta
Spicy Italian arrabbiata sauce with tomato and chili

Spicy Arrabbiata Sauce

Author: Flavelo
Sauces and Gravies Recipes Main Courses
'All'arrabbiata' means: angry. This Roman classic is named for the heat of the chili (peperoncino), which makes the simple tomato sauce 'bite.' The secret lies in aromatizing the oil: garlic and chili must be coaxed into the oil slowly so flavors permeate the base before tomatoes are added. Brilliant not just for pasta, but pizza too.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide Skillet (for faster evaporation)
  • Wooden Spoon
  • Knife

Instructions

1 ✓

Slice garlic thinly (don't crush!), slice the chili.

Tip: Sliced garlic burns less easily and gives a milder flavor than crushed.
2 ✓

Put oil in a cold skillet, add garlic and chili, then turn heat to medium.

Tip: Starting cold allows flavors to infuse as oil heats without burning the garlic instantly.
3 ✓

When garlic just starts turning golden (2-3 mins), immediately pour in tomatoes.

Tip: Critical point. Dark brown garlic makes the sauce bitter. Tomato moisture stops the frying.
4 ✓

Add salt, bring to boil, reduce heat. Simmer uncovered 15-20 mins until oil separates on top.

Tip: Oil separation indicates excess water has evaporated and flavors concentrated.
5 ✓

Chop parsley and stir in at the very end.

Tip: Fresh herbs lose color and flavor if cooked too long.
6 ✓

Toss with cooked pasta (e.g., Penne) in the pan and serve.

Tip: Add a ladle of starchy pasta water to help sauce cling to the noodles.

Recipe FAQ

Too spicy, is it edible?
Capsaicin is fat-soluble. Adding a splash of cream or butter can tame the heat, though not traditional. Or just make more pasta!
Canned or fresh tomatoes?
In season, ripe fresh tomatoes are best, but in winter, high-quality (San Marzano) canned crushed tomatoes are far superior to pale store-bought ones.

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic
  • 1 whole Fresh Chili Pepper (or 1 tsp red pepper flakes)
  • 1 can (14.5 oz) Crushed or Diced Tomatoes
  • 1 pinch Salt
  • 2 tbsp Fresh Parsley