Uploaded October 2023 | Updated September 2026, 3 days ago
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Arrabiata sauce is an Italian, tomato-based pasta sauce made with red peppers. It is typically considered to be a spicy sauce, hence the name which translates loosely to “angry sauce”. We make ours with freshly ripened red padron chilis from our garden. Typically these chilis are eaten green but we often have a handful which ripen further, and then we use them for things like this. If you don’t grow your own chilis, any sort of mildly-spicy red chili will do here, such as Hatch or Sheppard peppers, or even “suntanned” poblanos which have turned red.
The sauce is super easy to make. If you want to leave it rustically chunky, you may wish to do some of the knifework differently so that there is no need to burr mix. I don’t mind burr mixing as I am happy with a sauce that’s primarily smooth, but I don’t go to the extent of running it through a sieve to make it a silky, fine-dining type of experience.
Once the sauce is done it can go over pasta right away or be frozen for 2 months or so. We chose to put our arrabiata sauce over some ricotta ravioli which was incredibly delicious as the cheese would sometimes shine through while other times the sauce was very strong, and both sauce and cheese filling complemented each other well. Other pasta options include penne, farfalle, radiatore, any sort of ruffly or tubular pasta which will hold plenty of sauce.
Makes enough for 6 people, roughly a quart.
Equipment:
large saucepan or small dutch oven for sauce (with enough room for burr mixing at the end)
immersion or stand blender, optional
Ingredients:
1 can Canned whole tomatoes the larger format 28 oz can is what we use
1 ea onion
6 cloves garlic peeled, chopped, smashed
2-6 ea hot chili peppers, red use larger chilis rather than small, very hot ones
2 Tbsp tomato paste
1 ea bay leaf
1 Tbsp fresh herbs heavy on the basil, with extra chiffonade basil for garnish
Procedure:
1. Roast the peppers at 350F for about 20 minutes, until they have a little color and their skins are ready to slide off.
2. Sweat the onions in olive oil over medium heat until soft and translucent.
3. Once the peppers are done roasting, put them in a mixing bowl and cover tightly with plastic; allow to sit 5-10 min until cool enough to handle.
4. Once onions are softened, add the tomatoes, bay leaves, any fresh herbs on stems, and bring to the simmer.
5. Peel the peppers as best as possible. Include or discard the seeds as you prefer.
6. Add peppers and smashed garlic to the sauce.
7. Allow everything to simmer together briefly, 5 or 10 min, then puree (if desired), pulling out bay leaves and herb stems first.
8. At this point the sauce is done; adjust seasoning with salt, lemon juice, Tabasco, red wine vinegar, etc.
9. Boil pasta and dress it with the sauce. Garnish with chiffonade basil.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Arrabiata sauce is an Italian, tomato-based pasta sauce made with red peppers. It is typically considered to be a spicy sauce, hence the name which translates loosely to “angry sauce”. We make ours with freshly ripened red padron chilis from our garden. Typically these chilis are eaten green but we often have a handful which ripen further, and then we use them for things like this. If you don’t grow your own chilis, any sort of mildly-spicy red chili will do here, such as Hatch or Sheppard peppers, or even “suntanned” poblanos which have turned red.
The sauce is super easy to make. If you want to leave it rustically chunky, you may wish to do some of the knifework differently so that there is no need to burr mix. I don’t mind burr mixing as I am happy with a sauce that’s primarily smooth, but I don’t go to the extent of running it through a sieve to make it a silky, fine-dining type of experience.
Once the sauce is done it can go over pasta right away or be frozen for 2 months or so. We chose to put our arrabiata sauce over some ricotta ravioli which was incredibly delicious as the cheese would sometimes shine through while other times the sauce was very strong, and both sauce and cheese filling complemented each other well. Other pasta options include penne, farfalle, radiatore, any sort of ruffly or tubular pasta which will hold plenty of sauce.
Makes enough for 6 people, roughly a quart.
Equipment:
large saucepan or small dutch oven for sauce (with enough room for burr mixing at the end)
immersion or stand blender, optional
Ingredients:
1 can Canned whole tomatoes the larger format 28 oz can is what we use
1 ea onion
6 cloves garlic peeled, chopped, smashed
2-6 ea hot chili peppers, red use larger chilis rather than small, very hot ones
2 Tbsp tomato paste
1 ea bay leaf
1 Tbsp fresh herbs heavy on the basil, with extra chiffonade basil for garnish
Procedure:
1. Roast the peppers at 350F for about 20 minutes, until they have a little color and their skins are ready to slide off.
2. Sweat the onions in olive oil over medium heat until soft and translucent.
3. Once the peppers are done roasting, put them in a mixing bowl and cover tightly with plastic; allow to sit 5-10 min until cool enough to handle.
4. Once onions are softened, add the tomatoes, bay leaves, any fresh herbs on stems, and bring to the simmer.
5. Peel the peppers as best as possible. Include or discard the seeds as you prefer.
6. Add peppers and smashed garlic to the sauce.
7. Allow everything to simmer together briefly, 5 or 10 min, then puree (if desired), pulling out bay leaves and herb stems first.
8. At this point the sauce is done; adjust seasoning with salt, lemon juice, Tabasco, red wine vinegar, etc.
9. Boil pasta and dress it with the sauce. Garnish with chiffonade basil.
Music: bensound.com/royalty-free-music
