Arrabbiata Sauce

Pasta with Arrabbiata Sauce... very Hot!

Arrabbiata Sauce


For 1 Batch(es)

For the Sauce:

  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, chopped finely
  • 1 carrot, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 3 1/2 “The Quickie” Tomato Sauce (see below)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup red wine
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley


  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  2. Stir in the red pepper flakes. Stir in the tomato sauce (you can use any marinara sauce as the base), lemon juice, red wine and pepper.
  3. Bring to a simmer. Reduce the heat to low. Simmer, uncovered, stirring occasionally, until lightly thickened, about 30 minutes.
  4. Add the fresh parsley just before serving. I think the longer you simmer the sauce the spicier it gets.
  5. For the “Quickie” tomato sauce, see below.
  6. Basic Tomato Sauce, AKA “The Quickie”
  7. 1 tablespoon extra virgin olive oil
  8. One 28-ounce can tomato sauce
  9. ¼ cup tomato paste
  10. 2 tablespoons chopped fresh basil
  11. Heat the oil in a large saucepan over medium heat. Add the sauce and the tomato paste. Bring to a boil. Reduce the heat to low and add the basil. Simmer for about 10 minutes.

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