Recipes › Sauce › Italian Arrabbiata Sauce Recipe

Italian Arrabbiata Sauce Recipe

Recipe by Pedro M. A. Neves

Arrabbiata is a classic Roman pasta sauce made with just a handful of pantry staples: tomatoes, garlic, and red chili peppers. This fiery, simple sauce comes together in minutes and exemplifies the Italian philosophy of letting quality ingredients speak for themselves. The name means 'angry' in Italian, referring to the heat of the pepperoncini that give this sauce its characteristic spicy kick.

Ingredients

• 400g canned San Marzano tomatoes (14 oz)
• 100ml extra virgin olive oil (1/3 cup)
• 6 garlic cloves, thinly sliced
• 2 dried red chilies, crushed, or 1 teaspoon red pepper flakes
• Sea salt to taste
• 400g spaghetti or tonnarelli pasta (14 oz)
• Freshly ground black pepper
• 2 tablespoons reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil and set it aside. Do not add pasta yet.

2. Pour olive oil into a large heavy-bottomed pan and place over medium heat for 1 minute until warmed.

3. Add the thinly sliced garlic to the warm oil and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.

4. Add the crushed red chilies and stir continuously for 30 seconds to infuse the oil with heat and flavor.

5. Pour in the canned tomatoes and their liquid, breaking them apart with a wooden spoon. Season with sea salt and pepper, then reduce heat to medium-low and simmer for 12-15 minutes until the sauce thickens slightly and flavors meld.

6. While the sauce simmers, add the pasta to the boiling water and cook according to package directions until al dente, usually 9-11 minutes.

7. Reserve 250ml (1 cup) of pasta cooking water before draining the pasta through a colander.

8. Add the drained pasta directly to the arrabbiata sauce along with 2 tablespoons of reserved pasta water. Toss vigorously for 1-2 minutes over medium heat until the pasta is well coated and the sauce clings to each strand.

9. Divide the pasta among serving bowls and drizzle lightly with additional extra virgin olive oil. Serve immediately while hot.

Substitutions

• For gluten-free: use gluten-free pasta, maintaining the same cooking time as package directs
• For less heat: reduce red chilies to 1 crushed dried chili or use just 1/2 teaspoon red pepper flakes
• For vegan: recipe is already vegan; ensure pasta used contains no eggs
• For deeper umami: replace 100g canned tomatoes with 2 tablespoons tomato paste thinned with 2 tablespoons water

Tips

• Do not add cream or cheese to authentic arrabbiata; the sauce should be light and allow the tomato and chili flavors to dominate
• Stir the sauce gently and consistently to prevent the garlic from burning, which will make the sauce bitter
• Reserve pasta water before draining; the starch helps the sauce coat the pasta evenly and creates a silky texture
• Use true San Marzano tomatoes when possible, as their lower acidity and sweetness create the most authentic flavor

Arrabbiata originates from the Lazio region of Italy, particularly Rome, and emerged as a dish of working-class Romans who relied on shelf-stable pantry ingredients. It represents the essence of cucina romana, where simplicity and quality ingredients are paramount, and the sauce is traditionally served only with pasta—never with meat or seafood.

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