Arrabbiata Sauce
Tinned tomatoes simmered for 20 minutes with garlic, chilli and olive oil into a fiery Italian sauce. Four servings in 25 minutes.
Arrabbiata means angry, and the anger is chilli. The sauce is garlic, chilli and tomato in olive oil, nothing else, and the quality of each matters because nothing hides.
Warm the oil gently with the garlic and chilli, so the flavour goes into the oil. Garlic should turn pale gold, not brown. Brown garlic is bitter, and bitterness is hard to rescue in a sauce this simple.
Tip in the tomatoes, crush them with a spoon and simmer for 20 minutes, until the sauce thickens and the oil shines on the surface. If your hob runs hot, check at 15 minutes.
Season at the end. Tinned tomatoes vary in acidity, and a pinch of sugar helps if yours are sharp. Toss with pasta and a little of the cooking water, and finish with parsley. Start with half the chilli if you are cooking for others, since the heat builds as the sauce reduces and cannot be taken out.
Questions About Arrabbiata Sauce
How long does Arrabbiata Sauce take to make?
About 25 minutes in total — 5 minutes of preparation and 20 minutes of cooking. The recipe serves 4.
What are the key tips for making Arrabbiata Sauce?
Do not let the garlic brown. Crush the tomatoes as they cook. If your hob runs hot, check at 15 minutes. Add pasta water to loosen.
What should I serve with Arrabbiata Sauce?
Penne; Spaghetti; Grilled prawns; Garlic bread.
How should Arrabbiata Sauce be stored?
Keeps in the fridge for up to 4 days. Reheat gently.
Is Arrabbiata Sauce suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Method for Arrabbiata Sauce
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Warm the oil with the garlic and chilli over low heat for 2 minutes, until the garlic is pale gold.
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Add the tomatoes, salt and sugar and simmer for 20 minutes, stirring now and then.
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Stir in the parsley.
Tips That Matter
- Do not let the garlic brown.
- Crush the tomatoes as they cook.
- If your hob runs hot, check at 15 minutes.
- Add pasta water to loosen.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Serve It With
Penne · Spaghetti · Grilled prawns · Garlic bread
Keeping and Reheating
Keeps in the fridge for up to 4 days. Reheat gently.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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