Arrabiata in Italian simply means “angry” and references the excessive spicy notes this sauce traditionally has. Do not feel the need to go beyond what you like. If you like it milder, halve the amount or even omit the red pepper flakes from the sauce. While marinara sauce is also a classic tomato-based pasta sauce, I always see arrabiata as marinara’s angry (spicy) cousin. This is such a tasty sauce on its own but can be served with chicken or eggplant Parmesan on the side for an Italian American feast. One note: while not traditional, if your sauce is too spicy for your taste, a splash of cream can really help mellow it out.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium yellow onions, finely diced
- 1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
- 4 large cloves garlic, minced
- One 28-ounce can peeled whole tomatoes
- 2 teaspoons sugar
- Kosher salt
- 1 pound penne pasta
- 1/2 cup grated Parmesan
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the red pepper flakes and garlic and cook a little longer. Add the tomatoes with the juices from the can and the sugar and stir to combine. Cook, stirring from time to time and crushing the tomatoes with the back of a wooden spoon as they soften, until the sauce is thickened slightly, an additional 15 to 20 minutes. Season with salt.
- Meanwhile, bring 4 quarts of water to a rolling boil in a large pot. Add a generous handful of salt. Bring the water back up to a boil. Add the penne, stirring the pasta with a slotted spoon to make sure it does not clump or stick to the bottom of the pot as it cooks. Cook until just al dente according to the package directions.
- Reserve 1/2 cup of the pasta-cooking liquid in case you need to thin out the sauce, then drain the pasta in a large colander and add to the sauce. (Alternatively, use a spider or slotted spoon to transfer the pasta directly into the sauce.) Toss to coat with the sauce. Remove from the heat and allow the pasta to “rest” for a few minutes. If the sauce is too thin, gently warm and reduce over low heat for an additional 1 to 2 minutes. If too thick, simply thin it out with some of the reserved pasta-cooking liquid. Stir in some of the Parmesan and then serve topped with remaining Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 435 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 16 g |
| Cholesterol | 8 mg |
| Sodium | 624 mg |
Reviews
So easy and the perfect amount of spice.
I add ground beef because my husband wants this as part of his pasta.
I add ground beef because my husband wants this as part of his pasta.
Delicious! Easy! I go easy on the spice but this is perfect
Fabulous!!! 10 STARS!!!
Watched this recipe this morning and made it tonight for guests and it was a huge hit!
I added a little Italian seasoning, a pound of Italian sausage and used a can of fire roasted diced tomatoes, a can of stewed tomatoes and a can of tomato sauce, it’s what I had on hand! It is a definite keeper! Thanks Alex for such a great recipe! The Kitchen is my favorite food show! Saved lots of recipes over the years and they are all KEEPERS!!!!
Watched this recipe this morning and made it tonight for guests and it was a huge hit!
I added a little Italian seasoning, a pound of Italian sausage and used a can of fire roasted diced tomatoes, a can of stewed tomatoes and a can of tomato sauce, it’s what I had on hand! It is a definite keeper! Thanks Alex for such a great recipe! The Kitchen is my favorite food show! Saved lots of recipes over the years and they are all KEEPERS!!!!
Very good used roasted tomatoes enjoyed it very much
I made this recipe….delicious!!
We loved the recipe with a bit of heat. Family doesn’t like whole cooked tomatoes so blended up some of the sauce and it was perfect. Other than that I didn’t change a thing.
Zesty tomato flavor, and building block of Parmesan. We loved it! Sometimes the simplest ingredients make the tastiest dishes.
My husband actually made this for dinner last night. He loves to cook as much as I do. But this was very easy and very flavorful. We kicked it up with a little heat seasoning. But loved this! Thanks Alex!!
Very easy and tasty. I added 3/4 lb. of shrimp.
Loved this recipe. I usually have all the items in my fridge and pantry anyway. I love Alex!