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Spicy Arrabbiata Sauce Recipe

Spicy Arrabiata Sauce

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: dinner, main, pasta
  • Cuisine: Italian, vegetarian

Description

Spicy Arrabiata Sauce! If you like heat then you’ve gotta try this healthy pasta sauce. Homemade tomato sauce with crushed red pepper and lots of garlic. Delicious and healthy!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: dinner, main, pasta
  • Cuisine: Italian, vegetarian
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: dinner, main, pasta
  • Cuisine: Italian, vegetarian
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Ingredients

  • 2 tablespoons butter (vegan butter works for non-dairy version)
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 tablespoon red pepper chili flakes (I will add up to 2 tablespoons for a really spicy sauce. 1 tablespoon is probably good for most people, add more if you like more spice)
  • 2 28ounce cans of whole tomatoes (I use unsalted and add salt, take note if you use salted, you’ll want to use less salt overall. The quality of tomatoes matters; this is a great place to spend an extra dollar or two for good canned tomatoes.)
  • 3/4 teaspoon salt
  • freshly ground pepper
  • 1/2 cup torn fresh basil leaves
  • cooked pasta and reserved pasta water, for serving

Instructions

Instructions

  1. Heat the butter and olive oil in large skillet over medium heat. Add the garlic and chili flakes and cook until garlic is soft, stirring often. Take care not to burn the garlic, it will ruin the sauce if it becomes too browned.
  2. Add the tomatoes and the juice to the pan, breaking up the tomatoes with a wooden spoon as you stir. If your tomatoes have tough ends, remove them from the pan all together. I like sauce with just a little texture, but break down the tomatoes to your liking. Simmer for 30 minutes until thickened, stirring occasionally.
  3. While the sauce is cooking, make your pasta (or whatever you are serving this with.) I like a hearty tube pasta, but anything kind will work. Reserve 1/2 cup pasta water before draining pasta.
  4. Stir in the basil leaves and season with salt. I start with 1/2-3/4 teaspoon salt and add more if needed. If you used salted tomatoes, you won’t need as much.
  5. If serving with pasta, add the just al dente pasta (I undercook by a minute or two to finish cooking in the sauce) along with a tablespoon of pasta water. Stir to combine, adding more pasta water a tablespoon at a time to loosen the sauce. Season to taste and serve immediately. Delicious with parmesan or vegan parmesan cheese and extra fresh basil.

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