Description
A delicious staple of Italian cooking, this homemade arrabbiata sauce is wonderfully aromatic, perfectly spicy, and absolutely ideal for serving with pasta. It’s incredibly easy to make and practically foolproof, plus, it can be ready in under 30 minutes.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil (or butter)
- 2 to 4 teaspoons red pepper flakes
- 1 small yellow onion, finely diced
- 6 large garlic cloves, minced or pressed
- 1.6 kg canned whole tomatoes (2 × 28-ounce)
- 1/2 cup fresh basil leaves, torn or roughly chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the oil or butter : Warm it in a large saucepan over medium-high heat until lightly shimmering.
- Bloom the red pepper flakes : Sauté them for 2 minutes to release their oils and intensify their flavor.
- Cook the onion : Add the diced onion and cook about 5 minutes, until soft and translucent.
- Add the garlic : Sauté for 2 more minutes, letting it become fragrant without browning.
- Add the tomatoes : Stir them in and break them up using a wooden spoon or potato masher.
- Simmer the sauce : Bring it to a gentle simmer, reduce the heat to medium, and cook uncovered for 25–30 minutes until thickened.
- Finish with seasoning : Stir in basil, salt, and pepper. Taste and adjust the seasoning or heat as desired.
- Serve or store : Serve immediately, or let cool and store in an airtight container for up to 4 days.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: sauce
- Cuisine: Italian cuisine
Nutrition
- Serving Size: 100 g
- Calories: 85 kcal