Arrabbiata Shopping Tips
A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.
Arrabbiata Cooking Tips
When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.
List of Ingredients
- 1 Lb. spaghetti
- 14 OZ. of tomatoes, crushed
- 1 OZ. of onion, chopped
- black olives
- capers, rinsed
- chili pepper
- extra-virgin olive oil
Bring water to a boil in a 6 qt. pot. Season with salt. Add the spaghetti.
Meanwhile, heat 3 Tbsp. olive oil in a large saucepan over medium-high heat. Add the onion, a whole chili pepper, a dozen olives, and 1 Tbsp. capers and sauté 3 minutes.
Add the tomatoes and cook for around 5 minutes until the sauce thickens.
Drain the spaghetti when cooked to al dente and toss quickly in the saucepan. Transfer to a bowl and serve garnished with fresh basil.
Best Italian Arrabbiata Sauce Recipe With Fresh Tomatoes
Home made pasta sauce is so easy to make and more tastier than the jarred versions. Arrabbiata Sauce, called as all’arrabbiata in Italian, is a spicy sauce. The word Arrabbiata means “angry” in Italian. Arrabbiata Sauce is a traditional Southern Italian sauce originating from the Campania region. Arrabbiata Sauce or “Angry” sauce refers to the flavor of this sauce made with crushed red pepper to add spicy flavor. We will be making this Arrabbiata Sauce with fresh tomatoes today. Arrabbiata Sauce is usually served with penne pasta. I have minimally adapted Mario Batali’s Arrabbiata Sauce recipe for making this recipe today.
Lets make an awesome Arrabbiata Sauce. Traditionally this Arrabbiata Sauce is made with San Marzano tomatoes. As I am far far faaaaar away from San Marzano, I will be using regular tomatoes for our Arrabbiata Sauce.
The tomatoes need to be peeled, de-seeded and juiced before making the Arrabbiata Sauce.
Bring a lot of water to boil in a kettle. Drop in the tomatoes and let it cook for 2-3 minutes until the skin of the tomatoes starts to crack. Remove from heat and let it cool. Peel the skin of the tomatoes.
Cut the tomatoes into half and remove the seeds.
Keep a strainer below while removing seeds to catch the juices. Add in the strained juices to the tomato meat and blend in a mixer to a puree.
Home made tomato puree is ready for our Arrabbiata Sauce.
Heat Extra virgin olive oil in a pan and add in the finely chopped garlic and chopped onion. Fry till the onions are soft.
Add in the pureed tomatoes, salt, pepper and red chilli flakes.
Now we add the secret ingredients to this Arrabbiata Sauce. This is not a very traditional step, but I think it boosts the flavor of the sauce a lot. Adding a teaspoon of sugar to tomato sauce really rounds out the flavor. So add in a little sugar. Also add a teaspoon of balsamic vinegar. If you do not have balsamic vinegar, use apple cider vinegar. The vinegar just boosts the tang in the tomatoes.
Simmer the Arrabbiata Sauce for 10 minutes. Add in some chopped basil to the Arrabbiata Sauce and switch off the flame.
Your Arrabbiata Sauce is now ready. You can store this Arrabbiata Sauce for up to a week in the refrigerator.
Putting together pasta and Arrabbiata Sauce:
Add some cooked pasta in a pan and set the stove on medium heat. Add in some of the pasta sauce and a teaspoon of olive oil. Briefly saute the mixture for a minute. The pasta sauce needs to adhere and coat the pasta. If the pasta is too dry, add in some drained leftover pasta water and cook till desired consistency.
Remove off heat. Serve the pasta with some grated parmesan cheese or any aged cheese of your choice. Serve hot.
Enjoy your pasta. Buon appetito.
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Recipe adapted from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
3 garlic cloves, divided, 2 smashed, 1 finely diced
¾ teaspoon crushed red pepper flakes
1 small red onion, finely diced
One 28-ounce can whole peeled tomatoes
¼ teaspoon kosher salt, plus more to taste
½ cup packed basil leaves, plus more for garnish
1. In a large saucepan over medium-low heat, add the olive oil, smashed garlic and crushed red pepper flakes. Gently cook, stirring occasionally, until the oil is fragrant and the garlic and crushed red pepper flakes are lightly toasted, about 10 minutes.
2. Increase the heat to medium, add the finely diced red onion and garlic, and cook until softened, about 5 minutes. Add the tomatoes, breaking them apart into large chunks with a flat wooden spoon, and season with the salt. Bring to a simmer and cook, covered, until a loose sauce forms, 12 minutes.
3. While the sauce is cooking, bring a large pot of salted water to a boil. Add the penne to the water and cook until al dente, 7 to 8 minutes. Reserve ¼ cup of the pasta water. Drain the pasta and return to the pot with the reserved water. Add the arrabiata sauce to the pasta and cook until slightly thickened, 2 to 4 minutes. Stir in the basil leaves, then taste and adjust the seasoning with salt. Garnish with a few basil leaves and serve.
Arrabbiata Sauce | Spicy Italian Pasta Sauce | Rao's Arrabbiata Copycat
Sharing with you spicy, aromatic, and scrumptious Pasta Sauce that will make your Italian Pasta Dinner even more special!
I'm a big fan of tomato based pasta sauces. I think it is all for my love of tomatoes! So, a jar of Arrabbiata is always in my refrigerator. For those who are new to word Arrabbiata - Arrabbiata Sauce is a tomato sauce flavored with some Italian spices and provides a spicy kick of red pepper in every bite! Not unbearable kick, yet a pleasant zesty experience!
I fell for Arrabbiata in my early days of Italian Food Exploration in US :) Whenever we dined at a local Italian Restaurant, their Arrabbiata sauce just made us crave for Italian pasta dinner whole week!! Being super-fan of spicy, hot food, it became our favorite dinner on Friday's night out! We not wanted anything but penne all arrabbiata. yummm every time!!
And then it happened. once I brought a part of leftover penne alla arrabbiata home from such a dinner night out and left in refrigerator! In morning, I was surprised to see a cake of fat frozen on the top of arrabbiata! that was a big no-no! Don't get me wrong, I love restaurant food! but I just can't bear overuse of fat to make food delicious! Every restaurant tries to make food luscious and delicious with fat and extra dose of spices! and everyone likes it! We liked that arrabbiata for a long time due to it's silky, aromatic, and hearty taste! Yet, I think restaurant should be more transparent about the excessive use of fat.
First, that was the last time we ever ate in that restaurant.
Second, I started making or buying a less-fat organic arrabbiata sauce with most natural ingredients!
In store bought pasta sauce, Rao's Arrabbiata Sauce is one famous name! To me, it is one of THE best store bought sauce I have ever used. All natural ingredients, not artificial preservatives, and delicious taste every time, pretty close to homemade. Whenever, I'm not making homemade arrabbiata, I love bringing a jar of this sauce for delicious and spicy Italian Pasta dinner.
Today's arrabbiata recipe is copycat of Rao's Arrabbiata! This recipe is my low-and-slow, taste-and-try test to achieve quality and taste like Rao's! Surely, the tasty magic of Rao's spicy and fresh arrabbiata sauce at home. Only difference is, I have just kept the sauce a little chunky vs Rao's sauce is less chunky.
Now Let's Talk Diet!
Gluten Free - Arrabbiata sauce is gluten free. You can buy gluten free pasta to serve it gluten free way!
Vegan - It is also vegan. No dairy or animal products used. No butter or saturated fats. Just olive oil.
This sauce is also nut-free, soy-free, low-fat, and can be paleo if you don't use sugar. (Amount of sugar depends on acidity level of tomatoes. Always adjust per taste.)
If you like Italian food and tomato sauces like I do, I bet arrabbiata will be your new favorite once you try this sauce!
That can’t be it though, can it?
Okay, so there are a handful of other ingredients like garlic, olive oil, and fresh basil or parsley if you want for garnishing. But that’s all there is to it, and with the exception of the herbs are all likely already in your kitchen.
It really is a very simple sauce over dried pasta. If you want to spice up your weeknight meals with a dish that is full of classic Roman flavor, but don’t have a lot of time, this is the one to pick.
- 7 tablespoons / 100 ml olive oil, plus more for drizzling
- 2 dried red chilies or peperoncino, crumbled or finely chopped
- 4 cloves garlic, finely sliced
- 1 red onion, rinely chopped
- 3 14-ounce / 400-gram cans of plum tomatoes, sieved, or 3 1/2 cups / 800 ml passata
- Sea salt and freshly ground black pepper
- 18 ounce / 500 grams spaghetti
- 1 teaspoon / 5 ml red wine vinegar
- 3 tablespoons / 45 grams stale bread crumbs
- 1 tablespoon fresh thyme, chopped (optional)
- Fried sage leaves (optional)
Heat about 5 tablespoons / 75 ml of the oil in a large sauté pan over low heat. Add the chilies, garlic. and onion, and cook gently for around 3 minutes. Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes.
Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about 1/4 cup / 60 ml of the cooking water.
Once the sauce has thickened, add the red vinegar and season to taste with salt and pepper.
To make the pangrattato, heat the remaining oil in a pan over medium heat. Add the bread crumbs and thyme, if desired, and fry until the bread crumbs are crispy, about 3 minutes.
Add the drained pasta and the reserved pasta water to the sauce, and toss to coat. Drizzle with extra-virgin olive oil and serve with the pangrattato over the top. if you like, you can garnish with fried sage leaves.
Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.
Add tomatoes, crushing with your hands as you go increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer discard any clams that haven’t opened by this time.
Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.
Ladle clams and sauce among bowls top with basil. Serve with bread alongside for dipping.
Rome recipe: Penne all'Arrabbiata
Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.
The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.
The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.
While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.
Penne all&rsquoArrabbiata recipe
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.
Recipe by Kate Zagorski
Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.
Arrabbiata Sauce Recipe
Arrabbiata sauce is a tomato or marinara sauce flavored with chile peppers to make it spicy. “Arrabbiata” means “angry” in Italian because of the addition of the chile peppers. This sauce is used for the Mediterranean Stuffed Shells recipe. This is a versatile sauce that can be used on all of your favorite Italian dishes, it gives them an extra kick on your plate. You can make this with canned tomatoes in the winter and fresh tomatoes in the summer.
Making homemade tomato sauce is really pretty easy to do and tastes so much better than using a canned or jarred sauce. There are just a few ingredients that you need and a little time to let it all simmer into a pot of yumminess. I suggest you always make an extra large batch so that you have some to store in your freezer for later. You can use Arrabbiata on everything from pizza to pasta to meatballs or for a dipping sauce for your breads.
For fun and extra flavor try using roasted garlic in this recipe.
This Arrabbiata sauce recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.