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Homemade Arrabiatta Sauce

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


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


  • 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


  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.


  • 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


  • 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