Homemade Arrabiatta Sauce

This spicy Homemade Arrabiatta Sauce is made with olive oil, red pepper flakes, onion, garlic, San Marzano Tomatoes, salt and pepper.

What do you need to make Homemade Arrabiatta Sauce?

Olive oil: For best results, use extra virgin olive oil. This is the least processed form of oil and makes it a more healthy oil. It is also traditionally made with extra virgin olive oil.

Crushed red pepper flakes: You can modify the amount to your liking, especially if you do not like spicy foods.

Onion: You can use either a yellow or red onion, as long as it is finely diced.

Tomatoes: I used crushed San Marzano tomatoes, but for best taste, using the whole tomatoes and breaking them apart with a wooden spoon tastes so much better in quality.

How to make the sauce

In a large lidded pot, heat the oil on medium-high heat and add red chili peppers. Sauté the oil and pepper flakes for about 2 minutes. Stir in the onions and sauté for 5 minutes, until soft. Add garlic and sauté until fragrant, about 1 minute. Add in the tomatoes and stir to combine.

Continue cooking the sauce, breaking the tomatoes with a wooden spoon, or until the sauce begins to steadily simmer on medium heat. Stir in the bay leaves, salt and pepper.

Simmer the sauce, uncovered, for about 30 minutes, until the sauce has thickened. Taste the sauce and season with any extra salt, pepper, or red pepper flakes.

If the sauce thicken too quickly, you can always add water to thin it out. Remember, cook until your desired consistency! I love a thick sauce.

You can use less red pepper flakes if you do not like spicy food.

Other dishes to try

• SPINACH RAVIOLI IN MEAT SAUCE
• VODKA SAUCE

Homemade Arrabiatta Sauce

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 5 cups 1x

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Description

This spicy Arrabiatta Sauce is made with olive oil, red pepper flakes, onion, garlic, San Marzano Tomatoes, salt and pepper.

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Ingredients

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• 3 tablespoons extra virgin olive oil
• 4 teaspoons crushes red pepper flakes
• 1 small yellow onion, finely diced
• 6 large garlic cloves, minced
• 2 (28 oz) cans of crushed or whole tomatoes, preferably San Marzano
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. In a large lidded pot, heat the oil on medium-high heat and add red chili peppers. Sauté the oil and pepper flakes for about 2 minutes. Stir in the onions and sauté for 5 minutes, until soft. Add garlic and sauté until fragrant, about 1 minute. Add in the tomatoes and stir to combine.
2. Continue cooking the sauce, breaking the tomatoes with a wooden spoon, or until the sauce begins to steadily simmer on medium heat. Stir in the bay leaves, salt and pepper.
3. Simmer the sauce, uncovered, for about 30 minutes, until the sauce has thickened. Taste the sauce and season with any extra salt, pepper, or red pepper flakes.

Notes

• If the sauce thicken too quickly, you can always add water to thin it out. Remember, cook until your desired consistency! I love a thick sauce.
• You can use less red pepper flakes if you do not like spicy food.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Condiment
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 84.6
• Sugar: 6.9 g
• Sodium: 148.8 mg
• Fat: 3.2 g
• Saturated Fat: 0.2 g
• Carbohydrates: 12.2 g
• Fiber: 2.0 g
• Protein: 2.1 g