Arrabbiata Sauce is a wonderfully rich, zesty and spicy tomato sauce made from crushed tomatoes, red wine, garlic and red pepper flakes that is slowly simmered with herbs and onions. Perfect for over any pasta and meatballs.
I love my Homemade Arrabbiata Sauce served over fresh coked pasta and my Roman Meatballs. A classic that I’m sure you will really like. Enjoy!
Arrabbiata Sauce
A wonderfully rich, zesty and spicy tomato sauce made from crushed tomatoes, red wine, garlic and red pepper flakes that is slowly simmered with herbs and onions. Perfect for over any pasta and meatballs.
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Servings: 4
Calories: 161kcal
Ingredients
- 3 tbsp olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp Italian Seasoning
- 1 tsp dried crushed red pepper flakes
- 1/2 tsp salt
- 28 oz can crushed Italian tomatoes (See Note 1)
- 2 tbsp fresh Italian parsley chopped
Instructions
- In a large skillet, heat the oil over a medium-high flame and add the onion and garlic and sauté for 3 minutes.
- Reduce the heat to medium and add the wine, tomato paste, sugar, Italian Seasoning, red pepper flakes and salt and sauté for 2 minute.
- Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. Stir in fresh chopped parsley and use over any pasta dish or meatballs.
Notes
- I use San Marzano crushed tomatoes or whole (drain is using whole) and crush with my hands into the sauce. Using canned diced tomatoes or a tomato puree just has extra water. If you prefer to use fresh tomatoes, I use Roma (plum) tomatoes, they are meatier and it's best to buy 2 pounds for this recipe.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
Calories: 161kcal | Carbohydrates: 13.1g | Protein: 2.4g | Fat: 10.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.5g | Sodium: 533.5mg | Fiber: 4.7g | Sugar: 8g
Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!
Hi Kevin! Well, once again, your recipe did not disappoint! This sauce is so outstanding! I made your roman meatballs to go with. So good! Whenever I am looking for something different to cook I always search your recipes first!
Thanks for the kind words and making my morning reading this Christina. So glad you enjoyed the sauce and meatballs!
This arrabbiata sauce is delicious! Thick and flavorful, and easy to make. I made it to accompany some vegetarian meatballs, and couldn’t stop eating it. I’ll definitely be making it again.
It so good on many things, I just love the flavors. Thanks Jennifer!
Kevin,,I’m not sure exactly what kind of red wine do you mean,,I dont know to much about wines,,there seems to be so many different kinds of red wine made from different things,,what exactly do you mean red wine,,as there are many different kinds…
A hearty burgundy or any dry red like Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Zinfandel Wayne.
Thanks for this useful information. What a delicious recipe to make Definitely try at home. Great post!.
Thanks Mark, appreciate it!