Easy Spicy Arrabbiata Sauce
Serves 4
5 mins prep
20 mins
25 mins total
This is my go-to arrabbiata sauce — bold, garlicky, and just spicy enough to wake up your taste buds. It's based on pantry ingredients and comes together in about 25 minutes, with a thick texture that clings to pasta.
Yield: About 3 cups, enough for 1 pound pasta
For serving:
Put a large skillet or saucepan over medium heat. Pour in 3 tablespoons extra virgin olive oil then add 1 medium finely chopped onion. Cook, stirring, until the onion is soft and translucent, 3-4 minutes.
Add 3-4 finely chopped or grated garlic cloves, 2 teaspoons crushed red chili pepper, 1 teaspoon dried oregano black pepper. Cook 1-2 minutes, just until the garlic releases its fragrance. Add the tomato paste and stir in the seasoned oil for about 30 seconds. Stir in 1 28-ounce can crushed tomatoes, 1 ½ teaspoons kosher salt, and ½ teaspoon granulated sugar.
Bring the sauce to a simmer, then lower the heat to medium. Cover the pan and cook 15 minutes. If the sauce doesn't seem thick, simmer uncovered 5-10 minutes. Taste the sauce and adjust the seasoning to your taste
Serve over hot, cooked pasta and plenty of grated pecorino Romano cheese.