Classic Arrabbiata Sauce

Yield

6–8 servings · Approximately 3 cups

Cook time

15–20 minutes

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes, or to taste
• 1 can (28 oz) crushed tomatoes or tomato passata
• 1 teaspoon salt
• ½ teaspoon granulated sugar, optional
• 1 teaspoon dried oregano or Italian seasoning
• ¼ cup fresh basil, chopped, optional

Method

1. Heat the olive oil in a 3-quart saucepan over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent browning.
3. Stir in the crushed red pepper flakes and cook for another 10–15 seconds to infuse the oil with their spicy flavor.
4. Carefully pour in the crushed tomatoes or passata and stir to combine.
5. Add the salt, sugar (if using), and dried oregano or Italian seasoning.
6. Bring the sauce to a gentle simmer, then reduce the heat to low.
7. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and flavorful.
8. Taste and adjust the seasoning or red pepper flakes as desired.
9. If using fresh basil, stir it into the sauce during the final minute of cooking.
10. Serve warm, tossed with freshly cooked pasta or spooned over your favorite Italian dishes.

Kitchen notes

Timing guide:
Cook time: 15–20 minutes

Practical Woman's Secret
Briefly warming the red pepper flakes in olive oil releases their flavor and gives arrabbiata its signature heat. Keep the heat moderate so the garlic and chili flakes don't burn.