Arrabbiata sauce is a classic Italian favorite, known for its fiery kick and rich flavors. Made with crushed tomatoes, garlic, and dried chili peppers, it's easy to prepare and versatile. Perfect for my arrabbiata pasta bake, pizza, or as a dipping sauce.
You'll also love my roasted red pepper sauce and classic pomodoro sauce. Use this arrabbiata along with my white sauce for a classic lasagna.
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⭐️ Why this recipe works
- Spicy Kick: The combination of dried chili peppers and chili flakes adds a robust and spicy flavor that defines Arrabbiata Sauce.
- Deep Flavor: Sautéing the onions and garlic until golden brown and incorporating tomato paste enhances the sauce’s depth and richness.
- Balanced Acidity: The addition of balsamic vinegar provides a subtle sweetness and acidity that balances the tomatoes' natural tartness.
- Versatile Base: This sauce can be used with various pasta types, making it a versatile recipe for different dishes.
- Optional Vodka: Adding vodka enhances the sauce's texture and melds the flavors together, creating a smooth finish.
🧾 Ingredients notes
- Extra Virgin Olive Oil: Infuses the sauce with rich, fruity flavors and serves as a sautéing base.
- Dried Chili Peppers & Chili Flakes: Provide the signature spiciness of Arrabbiata Sauce.
- Garlic: Adds a fragrant and savory depth to the sauce.
- Onions: Contribute sweetness and complexity when caramelized.
- Tomato Paste: Enhances the tomato flavor and adds thickness.
- Crushed Tomatoes: The main body of the sauce, offering a rich and hearty texture.
- Balsamic Vinegar: Balances the acidity and adds a touch of sweetness.
- Vegetable Broth: Adds depth and dilutes the sauce to the desired consistency.
- Vodka (optional): Helps meld flavors and adds a subtle complexity.
- Fresh Basil Leaves: Add a fresh, aromatic finish to the sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Authentic Arrabbiata Sauce recipe step-by-step
- Heat the Olive Oil: In a medium-sized pan over medium-high heat, warm the olive oil. Add the dried chili peppers and chili flakes, allowing them to infuse the oil for about 2-3 minutes.
- Cook the Onions and Garlic: Add the finely diced onions and minced garlic to the pan. Sauté gently for about 5 minutes until the onions are golden brown.
- Incorporate the Tomato Paste: Stir in the tomato paste, cooking it with the onions and garlic for about 5 minutes. This helps deepen the flavors.
- Add the Tomatoes and Broth: Pour in the crushed tomatoes, balsamic vinegar, and vegetable broth. Stir well and bring the mixture to a simmer. Let it cook for about 15 minutes until the sauce thickens.
- Finish the Sauce: Remove the pan from heat. If using, stir in the vodka. Add fresh basil leaves to taste.
📖 Substitutions and variations
- Milder Version: Reduce or omit the chili flakes for a less spicy sauce.
- Herb Variations: Substitute fresh parsley or oregano for basil.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Infusing Oil: Infusing the oil with chili peppers at the start enhances the overall spiciness and aroma of the sauce.
- Tomato Paste Browning: Cooking the tomato paste until it darkens slightly caramelizes the sugars and adds a rich umami flavor.
- Consistent Stirring: Stirring frequently prevents the sauce from sticking and ensures even cooking.
- Sauce Consistency: If the sauce becomes too thick, add a splash of vegetable broth to adjust the consistency.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Arrabbiata Sauce in an airtight container in the fridge for up to 5 days.
- Freezer: Place the sauce in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the sauce in a saucepan over medium heat, stirring occasionally until heated through. If needed, add a splash of water or broth to adjust consistency.
❓Recipe FAQ's
The vodka is optional but helps to meld flavors and enhance the sauce's texture. If you prefer not to use alcohol, simply omit it.
Penne is a classic choice, but any pasta with ridges or grooves that hold the sauce well, like rigatoni or fusilli, works great.
To make the sauce spicier, increase the amount of chili flakes. For a milder version, reduce or omit the chili flakes and dried chili peppers.
Yes, Arrabbiata Sauce can be canned for long-term storage. Follow proper canning procedures, ensuring the sauce is acidic enough for safe preservation. Use a pressure canner if necessary.
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The BEST Authentic Arrabbiata Sauce
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 dried chili peppers
- 1 teaspoon dried chili flakes
- 2 cloves garlic, minced
- 2 small onions, finely diced
- 2 tablespoons tomato paste
- 14.5 crushed tomatoes, fire roasted if possible, (2 cans)
- 2 teaspoons balsamic vinegar
- 2 cups vegetable broth
- ¼ cup vodka, optional
- Fresh basil leaves
Instructions
- Heat the Olive Oil: In a medium-sized pan over medium-high heat, warm the olive oil. Add the dried chili peppers and chili flakes, allowing them to infuse the oil for about 2-3 minutes.
- Cook the Onions and Garlic: Add the finely diced onions and minced garlic to the pan. Sauté gently for about 5 minutes until the onions are golden brown.
- Incorporate the Tomato Paste: Stir in the tomato paste, cooking it with the onions and garlic for about 5 minutes. This helps deepen the flavors.
- Add the Tomatoes and Broth: Pour in the crushed tomatoes, balsamic vinegar, and vegetable broth. Stir well and bring the mixture to a simmer. Let it cook for about 15 minutes until the sauce thickens.
- Finish the Sauce: Remove the pan from heat. If using, stir in the vodka. Add fresh basil leaves to taste.
Notes
- Heat Level: Adjust the amount of chili flakes and dried chili peppers according to your spice preference.
- Vodka: The vodka is optional but adds a subtle depth to the sauce. Storage: Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months.
- Serving Suggestion: Serve over pasta, use as a pizza sauce, or even as a spicy dipping sauce for breadsticks.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Jimmy says
There's like a dozen dried chiles out there. What kind are you using?
Debs says
Hi Jimmy, you can use whatever dried chili is your favorite and if you don't have a favorite than dried Calabrian chilies will work in this recipe really well. 🙂
Deja says
How much vodka gets added? The recipe is only showing 1/4 but no measurement after the 1/4. Tsp? Tbsp? Cup?
Debs says
Hi Deja! It's a 1/4 cup of vodka. So sorry about that. Fixed it now. Let me know how you like this recipe! Thanks so much for reading and commenting.
Karen (Back Road Journal) says
I'm a spicy but not hot kind of of girl as well. Yes, your arrabbiata sauce is different from what an Italian nonna might prepare with balsamic vinegar and vodka but it certainly is one I would like to try.
Debs says
Thanks so much karen!