Arrabbiata is a perfectly spicy version of a classic tomato sauce and in addition to a nice little kick of heat, this arrabbiata is also full of garlic and basil. I am so obsessed with the layers of heat, flavors and texture in this beautifully thick tomato sauce. Whether you pair it with some crispy chicken parmesan or simmer a big batch of meatballs in it, you are going to love this flavorful sauce.
Let’s get it started…
Begin by gathering 1 medium yellow onion, 6 large garlic cloves, 2 tablespoons of butter (or extra virgin olive oil), 56 ounces of crushed tomatoes, 1-3 teaspoons of crushed red pepper flakes (depending on just how spicy you want your sauce to be), 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 cup of dehydrated basil and 1/4 cup of fresh basil.
Dice the yellow onion and mince the garlic cloves, so they are ready to go.
If you cannot find dehydrated basil, you can just use 1/2 cup of fresh basil that has been either hand torn into small pieces or thinly sliced.
When it comes to deciding on how much of the crushed red pepper flakes you want to add, I recommend starting with 1 teaspoon and adding more from there. I love spicy food, but husband does not. I find that 1 1/2-2 teaspoons of crushed red pepper flakes is perfect for this amount of sauce. The heat is there, but still really well balanced.
Start by placing 2 tablespoons of butter or extra virgin olive oil into a large skillet or deep sauce pan over medium heat. Add 1 medium diced yellow onion and cook for 5-7 minutes or until the onions begin to soften.
Next, add 6 minced cloves of garlic and 1 teaspoon of crushed red pepper flakes and cook, stirring consistently, for 1-2 minutes. Add 56 ounces of crushed tomatoes and bring the mixture to a low simmer.
Simmer the sauce for 20-25 minutes, stirring occasionally. Do not cover the skillet, but I do highly recommend using a splatter guard when simmering tomato sauces. It really saves on clean up later on!
Once the sauce had thickened up a bit and smells incredible, reduce the heat to low and stir in 1/4 cup of dehydrated basil, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Mix to combine and take a taste test to see if additional crushed red pepper, salt or black pepper is necessary.
Once you are ready to serve your arrabbiata, take it off of the heat and add the fresh basil….
This spicy garlic arrabbiata sauce is super versatile! You can use it as spaghetti sauce, simmer meatballs in it, use it as a dip for garlic breadsticks, use it for your pizza sauce, layer your lasagna with it… the possibilities are endless!
Make yourself a big batch of this spicy garlic arrabbiata sauce, use big garlic cloves, play with the amount of crushed red pepper flakes to make the level of heat exactly how you want it to be and marvel at how amazing your homemade tomato sauce tastes.
Buon appetito!
Spicy Garlic Arrabbiata Sauce
Ingredients
- 1 medium yellow onion, diced
- 6 large garlic cloves, minced
- 2 tablespoons of butter or extra virgin olive oil
- 56 ounces of crushed tomatoes
- 1-3 teaspoons of crushed red pepper flakes
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of dehydrated basil
- 1/4 cup of fresh basil, torn or thin sliced
Instructions
- Place 2 tablespoons of butter into a large deep skillet and place over medium heat
- Once the butter has melted, add 1 medium diced yellow onion and cook for 5-7 minutes or until the onion has softened and begins to turn translucent
- Add 6 large minced garlic cloves and 1 teaspoon of crushed red pepper flakes and cook for 1-2 minutes, stirring consistently
- Add 56 ounces of crushed tomatoes, mix to combine and bring to a low simmer
- Do not cover the skillet tightly, but a splatter guard is highly recommend for easily cleanup later
- Simmer for 20-25 minutes, stirring occasionally
- Once thickened, reduce the heat to low and add 1/4 cup of dehydrated basil, 1 teaspoon of salt and 1/4 teaspoon of black pepper and stir to combine
- Taste to see if additional crushed red pepper flakes, salt or black pepper is necessary
- Add 1/4 cup of fresh basil and remove from the heat
- Use immediately or transfer to an airtight container and chill until ready to use
