Arrabbiata Sauce
Prep
5 mins
Cook
25 mins
Servings
4
Difficulty
Medium
My go to weeknight pasta sauce is arrabbiata, and honestly, it's saved me countless times when I need dinner on the table fast. This Roman classic comes together in just thirty minutes with ingredients you probably already have at home, making it incredibly budget friendly. I love using lots of garlic and red pepper flakes for that signature kick, and here's the thing: garlic is packed with allicin, a compound that supports heart health and immunity. The beauty of this sauce lies in its simplicity. You don't need fancy techniques or rare ingredients, just quality olive oil, garlic, peppers, and tomatoes. It's the kind of recipe that reminds you how far a few good ingredients can take you.
Ella x
Ingredients
- 3 tablespoonsextra-virgin olive oil
- ¼ mediumyellow onion(finely chopped)
- 13 garlic cloves(finely chopped)
- 1 teaspoonsred pepper flakes
- ½ teaspoonsea salt
- 11(28-ounce) can whole peeled San Marzano tomatoes)
- 1 Pinchcane sugar
Detail level
Instructions
- 1
Heat the olive oil in a medium pot or saucepan over medium heat. Add the onion, garlic, red pepper flakes, and salt and cook, stirring often, for 4 to 5 minutes, or until softened.
- 2
Add the tomatoes and their juices, crushing them against the sides and bottom of the pot so that the mixture is mostly smooth but still has some texture. Add the sugar and reduce the heat to low.
- 3
Simmer, stirring occasionally, for 20 minutes, or until thickened. Season to taste.
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