This bold and fiery Arrabbiata sauce is a simple Italian classic made with pantry staples and a punch of chili heat. Simmered to perfection with whole tomatoes, garlic, onion, and fresh basil, it’s perfect for pasta, pizza, or dipping.

Ingredients

3 Tbsp extra virgin olive oil (or unsalted butter)
2–4 tsp crushed red pepper flakes (adjust to spice preference)
1 small yellow onion, finely diced
6 large garlic cloves, minced or pressed
2 cans (28 oz each) whole tomatoes, preferably San Marzano
½ cup packed fresh basil leaves, torn or roughly chopped
1 tsp fine sea salt
½ tsp freshly cracked black pepper

Instructions

Sauté the aromatics
In a large saucepan or deep sauté pan, heat the olive oil (or butter) over medium-high heat until melted.
Add crushed red pepper flakes and sauté for 1–2 minutes, stirring occasionally, to infuse the oil with heat.
Cook the onions and garlic
Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the garlic and sauté for another 1–2 minutes, until fragrant.
Add tomatoes
Pour in the whole tomatoes (with their juices). Stir to combine.
Break up the tomatoes using a wooden spoon or potato masher for a chunkier sauce, or crush more thoroughly for a smoother texture.
Simmer
Bring the sauce to a gentle simmer. Reduce heat to medium and let it simmer uncovered for 25–30 minutes, stirring occasionally, until thickened to your liking.
Finish the sauce
Stir in chopped basil, salt, and pepper. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
Serve or store
Serve immediately with pasta, or cool and refrigerate in an airtight container for up to 4 days.

Why You’ll Love This Recipe

Simple ingredients with bold, authentic Italian flavor
Customizable heat level—mild to very spicy
Versatile—perfect for pasta, pizza, and more
Quick and easy—ready in about 35 minutes
Make-ahead friendly—even better the next day

Tips

Use high-quality tomatoes like San Marzano for the best flavor and natural sweetness.
Adjust heat based on taste—start with less chili and add more later.
Simmer uncovered to allow the sauce to reduce and concentrate.
Fresh basil adds a fragrant finish—add at the end to preserve its flavor.
Crush tomatoes by hand or blend for a smoother sauce, depending on your texture preference.

Variations and Substitutions

Make it smoother: Blend the sauce with an immersion blender for a velvety consistency.
Add protein: Stir in cooked Italian sausage, grilled chicken, or shrimp.
Use butter for richness: Swap olive oil for butter for a slightly creamier, deeper flavor.
Tomato substitute: Use crushed tomatoes or tomato passata if preferred.
Herb alternative: Try parsley or oregano instead of basil for a different herbal note.

FAQs

What does “Arrabbiata” mean?
“Arrabbiata” means “angry” in Italian, referring to the spiciness of the sauce.

Can I freeze this sauce?
Yes! Let it cool completely, then freeze in airtight containers or freezer bags for up to 3 months.

Can I use crushed or diced tomatoes?
Absolutely. Whole tomatoes give better texture, but crushed or diced work fine in a pinch.

How can I make it less spicy?
Use only 1–2 tsp red pepper flakes or leave them out completely and season to taste later.

Serving and Suggestions

Toss with penne, rigatoni, or spaghetti for a classic pasta dish.
Spoon over chicken parmesan, meatballs, or grilled veggies.
Use as a pizza sauce or dipping sauce for garlic bread.
Add to stuffed shells, baked ziti, or lasagna for a spicy twist.