Arrabbiata Sauce
A bold, fiery Italian tomato sauce made with crushed tomatoes, garlic, and bloomed red pepper flakes — thick, glossy, and ready in 25 minutes.
Ingredients
- 1 can 28 oz crushed tomatoes
- 3 tablespoon olive oil
- 6 garlic cloves thinly sliced
- 1.5 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- Small handful fresh parsley chopped
- ¼ cup reserved pasta water
- Grated pecorino romano or parmesan to finish
Instructions
- Heat olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook 60–90 seconds until garlic is golden and oil is red and fragrant.
- Add crushed tomatoes carefully. Stir to combine. Add salt, pepper, and oregano.
- Reduce to medium-low. Simmer uncovered 18–20 minutes until thick and deep red. Taste and adjust heat with more pepper flakes if desired.
- Add pasta water, toss penne directly in pan over low heat 60 seconds. Remove from heat, scatter parsley, finish with pecorino. Serve immediately.
Notes
- Bloom red pepper flakes in oil at the start — this creates complex layered heat not flat spice.
- Use 6 garlic cloves minimum — arrabbiata is a garlic-forward sauce by design.
- Finish in the pan with pasta water for a glossy, restaurant-quality coating.
- Use 6 garlic cloves minimum — arrabbiata is a garlic-forward sauce by design.
- Finish in the pan with pasta water for a glossy, restaurant-quality coating.