The Classic Arrabiata Sauce or Sugo all'arrabiata, made with sweet San Marzano tomatoes, garlic and lots of red pepper flakes!
Calories: 159 kcal
medium yellow onion
red pepper flakes + more to your taste buds
can San Marzano Tomatoes
extra virgin olive oil
sea salt to taste
penne pasta or spaghetti
In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn’t get any color on it.
In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.
Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.
To keep the sauce as a rustic Marinara, simply leave out the red pepper flakes.
Arrabiata Sauce Recipe
Amount Per Serving (2 g)
Calories from Fat 129
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 21.1g
* Percent Daily Values are based on a 2000 calorie diet.