published Oct 14, 2024 I’ll often whip up some classic arrabbiata sauce when I make Roman-style meatballs because I find their semi-sweet flavor goes really well with spicier sauces. It’s great with savory beef meatballs too. In lasagna, ziti, chicken parmigiana… Now that I think about it, there isn’t an Italian tomato sauce dish that I wouldn’t pair with arrabbiata sauce! Mine is a very simple arrabbiata recipe with a few key components: crushed tomatoes, garlic, onions, red pepper flakes, garlic, and tomato paste. As the liquid base, I go with red wine to complement the rich, robust flavors of the tomatoes. It’s all mixed together, simmered for less than 30 minutes, and then it’s done! There really isn’t a tomato sauce (other than meatless marinara, of course) that’s easier to prepare. And with that, let’s get started!
Recommended Tools
Skillet – Make sure to choose one that it large enough to cook the sauce.
Storing and Reheating
Let cool to room temperature before transferring to an airtight container. Arrabbiata sauce can be refrigerated for up to four days. As a tomato-based sauce, this arrabbiata recipe also freezes very well for a very long time — for 6 months up to a whole year! Today, I use San Marzano crushed tomatoes or whole and crush with my hands into the sauce. Using canned diced tomatoes or a tomato puree just has extra water. If you prefer to use fresh tomatoes, I use Roma (plum) tomatoes, they are meatier and it’s best to buy 2 pounds for this recipe. Reheat over medium heat on the stovetop. If frozen, thaw in the refrigerator overnight before reheating for best results. Love this recipe? Share it with the world on Pinterest.
