Arrabbiata Sauce

267 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Ellen

“Spicy and delicious. Ideal on penne pasta.”

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Adjust Servings

Original recipe yields 3 cups



  1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  3. Stir in parsley. Ladle over the hot cooked pasta of your choice.

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Reviews (267)

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This is a really awesome sauce... and for those of you who don't know, Arrabbiata Sauce is SUPPOSED to be spicy... so make basic spaghetti sauce if you don't like spicy foods to spare this recipe the bad reviews. Anyway, this recipe was great with some extras thrown in like chopped spinach and kalamata olives... I'll definitely make this again!



Too chunky- I was looking for a smoother arrabbiata sauce. So after ingredients were combined, I put them in the blender to puree them into a smooth consistency. I then added a splash of milk to make it a bit more creamy,and simmered as directed. Without these modifications I would give this recipe 3-4 stars, but after making the creamy version, I definitely give it 5 stars! Spicy, creamy. and even better the next day! Thanks!



This is the first homemade sauce I've ever made - and man, did it turn out great!!! I made it for the first time a coupla weeks ago, and we have it at least once a week... We've tried plenty of vatiations, italian sausage, chunks of chicken, ham, etc. We've also spiced it up as well, with more red pepper flakes... A+ awesome recipe! thanks for sharing!!!

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Amount Per Serving (6 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 1 g
  • 1%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 258 mg
  • 10%

Based on a 2,000 calorie diet



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