Arrabbiata Sauce
The angry sauce of Rome — garlic, chili, and San Marzano tomatoes simmered with olive oil into a bold, spicy, rust-red sauce that wakes up the palate and clings to every strand of pasta.
| Amount | Ingredient |
|---|---|
| 3 tbsp (45 ml) extra-virgin olive oil | |
| 3 garlic cloves, thinly sliced | |
| 1 to 2 dried red chilies (peperoncino), crumbled | |
| 1 can (28 oz / 800 g) San Marzano tomatoes, crushed by hand | |
| Salt | |
| 2 tbsp fresh parsley or basil, chopped |
Arrabbiata means 'angry' in Italian, and this sauce lives up to its name. It is the simplest of the great Roman pasta sauces: good olive oil, garlic, dried chili, and the finest canned tomatoes, simmered together until the flavors meld into something far greater than the sum of their parts. There is no onion, no carrot, no celery, no herbs — just the pure, fiery essence of tomato and chili. Serve it with penne (the classic pairing, the ridges and angled ends trapping the sauce), bucatini, or any sturdy pasta that can stand up to its bold flavor. A grating of Pecorino Romano at the table is traditional and welcome.
Preparation
- Sauté garlic and chili: Heat olive oil in a large skillet over medium heat. Add garlic and crumbled chili. Cook for 1 minute until garlic is fragrant and just beginning to turn golden — do not let it brown.
- Add tomatoes: Add the crushed tomatoes and their juices. Season with salt. Bring to a simmer, then reduce heat to low.
- Simmer: Cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the oil rises to the surface.
- Finish: Toss with al dente pasta, adding a splash of pasta water if needed. Sprinkle with fresh parsley or basil and serve with grated Pecorino.
Chef's Tips
- Use real peperoncino (dried Italian chili) — crushed red pepper flakes work but lack depth.
- The sauce should be loose enough to coat pasta but not watery.
- For a milder sauce, use 1 chili and remove the seeds.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.