The Classic Arrabiata Sauce or Sugo all’arrabiata in Italian, made with sweet San Marzano tomatoes, lots of garlic and red pepper flakes! Literal translation ” the angry sauce” because of the hotness from the red chili flakes.
How to make the best, authentic Arrabiata sauce at home, from scratch!
Though it might seem as a super simple recipe at first, in order for your sauce to turn out just right you must exercise patience. Cook it on low flame and stir it gently every 10 minutes or so to make sure the sugars from the tomatoes don’t burn. Don’t rush it.
I have to say: the most important thing you can do when making Italian sauce, is to use imported San Marzano Tomatoes and fresh red pepper flakes with attitude!
The reason is simply because they are grown in the volcanic soils in the San Marzano region of Italy, so they will be extra sweet and flavorful, not acidic and watery. Once those cook down and thicken up, you will have an explosion of sweet flavors in every bite.
The dry red pepper flakes is what makes the sauce spicy, so it is extra important to use a fresh good quality variety. To make it less spicy just use less red pepper flakes, pretty self explanatory right ? 😉
To naturally thicken your sauce gently simmer it away until it reduces to your liking.
What to serve with:
- Shrimp (spaghetti frutti di mare)
- Vegan Ricotta Lasagna
- Ricotta gnocchi
- Eggs in Purgatory
- Penne Pasta with Sauteed Peppers and Onions
- Anchovies, Capers and Olives (Puttanesca Style)
- Grilled Chicken
- Use it as Pizza Sauce
- In this Vegan Puttanesca
- Ricotta Meatballs
Wanna make a marinara sauce instead ? No problemo!
Simply leave out the red pepper flakes from this recipe and there you have it. Simple as that. One sauce is spicy, the other one is not.