This spicy and delicious Arrabiata sauce is a quick and easy way to bring bold Italian flavors to your table! Made with simple pantry staples like tomatoes, garlic, and chili flakes, it’s perfect for pasta, pizza, or dipping. Adjust the spice level to your taste and enjoy a rich, fiery kick in every bite!
Recipe Ingredients:
- 1 to 2 tablespoons olive oil
- 1 tablespoon crushed red pepper flakes
- 3 to 4 cloves garlic, minced
- 1 small to medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- Two 15-ounce cans crushed tomatoes
- 2 tablespoons Italian seasoning
- Pinch sugar
- Salt and freshly ground black pepper
How To Make Arrabiata Sauce Recipe?
- Sauté the aromatics: Heat a pan over medium-high heat, add the olive oil, then stir in the red pepper flakes, garlic, and onion. Cook until the onions are soft and translucent.
- Deglaze the pan: Pour in the white wine (or chicken broth), scraping the bottom of the pan to release any flavorful bits. Let it simmer until the liquid reduces by half.
- Add the tomatoes and seasoning: Stir in the crushed tomatoes and Italian seasoning, ensuring everything is well combined.
- Season and simmer: Add a pinch of sugar, along with salt and black pepper to taste. Lower the heat and let the sauce simmer for 30 minutes, stirring occasionally.
- Cool and store: Once thickened, remove from heat and allow to cool. Divide into four portions and freeze in airtight bags or containers.
Recipe Tips:
- Sauté the aromatics: Heat a pan over medium-high heat, add the olive oil, then stir in the red pepper flakes, garlic, and onion. Cook until the onions are soft and translucent.
- Deglaze the pan: Pour in the white wine (or chicken broth), scraping the bottom of the pan to release any flavorful bits. Let it simmer until the liquid reduces by half.
- Add the tomatoes and seasoning: Stir in the crushed tomatoes and Italian seasoning, ensuring everything is well combined.
- Season and simmer: Add a pinch of sugar, along with salt and black pepper to taste. Lower the heat and let the sauce simmer for 30 minutes, stirring occasionally.
- Cool and store: Once thickened, remove from heat and allow to cool. Divide into four portions and freeze in airtight bags or containers.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Arrabiata sauce cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 5 days.
- Freeze: Once cooled, pour the sauce into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to 3 months.
- Reheat: Place the sauce in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each until hot.
Nutrition Facts
- Calories: 124
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 295mg
- Potassium: 725mg
- Total Carbohydrate: 13g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 2g
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Arrabiata Sauce Recipe
Description
This spicy and delicious Arrabiata sauce is a quick and easy way to bring bold Italian flavors to your table! Made with simple pantry staples like tomatoes, garlic, and chili flakes, it’s perfect for pasta, pizza, or dipping. Adjust the spice level to your taste and enjoy a rich, fiery kick in every bite!
Ingredients
Instructions
- Sauté the aromatics: Heat a pan over medium-high heat, add the olive oil, then stir in the red pepper flakes, garlic, and onion. Cook until the onions are soft and translucent.
- Deglaze the pan: Pour in the white wine (or chicken broth), scraping the bottom of the pan to release any flavorful bits. Let it simmer until the liquid reduces by half.
- Add the tomatoes and seasoning: Stir in the crushed tomatoes and Italian seasoning, ensuring everything is well combined.
- Season and simmer: Add a pinch of sugar, along with salt and black pepper to taste. Lower the heat and let the sauce simmer for 30 minutes, stirring occasionally.
- Cool and store: Once thickened, remove from heat and allow to cool. Divide into four portions and freeze in airtight bags or containers.
Notes
- Sauté the aromatics: Heat a pan over medium-high heat, add the olive oil, then stir in the red pepper flakes, garlic, and onion. Cook until the onions are soft and translucent.
- Deglaze the pan: Pour in the white wine (or chicken broth), scraping the bottom of the pan to release any flavorful bits. Let it simmer until the liquid reduces by half.
- Add the tomatoes and seasoning: Stir in the crushed tomatoes and Italian seasoning, ensuring everything is well combined.
- Season and simmer: Add a pinch of sugar, along with salt and black pepper to taste. Lower the heat and let the sauce simmer for 30 minutes, stirring occasionally.
- Cool and store: Once thickened, remove from heat and allow to cool. Divide into four portions and freeze in airtight bags or containers.
Arrabiata Sauce Recipe