Simple Home-Made Arrabbiata Sauce
- Lauren Eileen
- Feb 3
- 2 min read
Updated: Feb 9
Some of the best things in life are so deliciously simple, and I must say, a good home-made pasta sauce is one of them. Originating from the Lazio region of Italy, tomato-based arrabbiata sauce gets its kick from chili peppers (flakes, fresh, or both!) and is balanced out with fresh garlic, salt, and pepper. This humble but flavorful sauce is perfect for a cozy, easy weeknight meal, and it is even more special when made with those you love.
The Joy of Cooking, Together
As I mentioned in my post about our fall trip to Italy, I learned this recipe when preparing dinner with my partner and his family in their cozy kitchen in the alpine mountain town of Cortina. The simplicity of this recipe allowed us to slow down and fully enjoy the experience of cooking a fresh meal together, laughing and telling stories, while still adding our own special touches to the dish (I highly recommend adding fresh chilis to give this a little extra kick, if you like it spicy.)
We ate this dish very casually, gathered around the kitchen table for easy access to second helpings from the stove, but I think this dish is perfect for a more refined family-style meal, too. Arrabbiata sauce lends itself well to tossing with a large bowl of pasta and serving in the middle of a cozy tablescape, complete with fresh bread, butter, and of course, parmesan. I personally love using a citrus zester to grate parmesan right onto my meal -- it's oh so flavorful and fresh that way!
Slow down and enjoy the simple moments
I can't recommend enough the joy of slowing down with those you love to cook and enjoy a meal. When life can often feel rushed, taking the time to engage in rituals like this can serve as an often-needed reminder of how fulfilling the simple things can be. For me, it's also a reminder of how much I am grateful for.
Notes
1
Prepare the ingredients by chopping the garlic into small pieces using a sharp knife. If using fresh chilis, roughly chop the chilis. Slice the roma tomatoes into bite size pieces, about 1 inch thick.
Pro-tip: wear gloves while chopping chilis if they are very spicy. This will protect your hands from too much contact with capsaicin (the spicy molecule) and that burning feeling.
2
Heat the olive oil over medium heat in a deep nonstick pan for about 1 minute. Add the garlic and saute until fragrant and the edges become a light golden brown.
3
Add the roma tomatoes and chili flakes, chilis to the pan and reduce heat slightly to medium low. Stir to incorporate, and cover for about 3 minutes to soften the tomatoes. Add tomato puree and mix and then add salt and pepper to taste. Continue cooking the sauce, covered, until roma tomatoes and chilis are cooked and incorporated well into your desired sauce texture.
Note: If you like a chunky sauce, cook for a bit less time. If you like a smoother sauce, cook for more time so the tomatoes can become very soft.
4
Once the sauce is ready, toss with your favorite cooked pasta, top with parmesan and oregano if desired, and enjoy!
Tip: This could also be nice as a dip for breadsticks!
Instructions
3 to 4 cloves of fresh garlic
1 15 oz can of tomato puree
2 to 3 fresh roma tomatoes
Chili to taste (dried flakes and fresh if desired)
1 tbsp good quality olive oil
2 cups penne pasta (or pasta of your choice)
Simple Arrabbiata Sauce With Pasta
Simple Home-Made Arrabbiata Sauce
Writer
Lauren
Servings :
4 Servings
Calories:
350
Prep Time
15 min
Cooking Time
15 min
Rest Time
0 min
Total Time
30 min
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