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Arrabiata Sauce with Penne

Arrabbiata Sauce (also called Sugo all’arrabbiata in Italian) may sound fancy, but is as easy as it gets! It’s a rich, hearty, spiced up version of a sweet and savory marinara sauce made with San Marzano tomatoes, olive oil, garlic, and crushed red pepper, simmered to perfection, then finished with a crescendo of fresh herbs.  If needed, you can even swap in dried herbs and aromatics so you can make this recipe any time - it can be our little secret ;). This Arrabiata Sauce recipe is also make-ahead and freezer friendly so you can always have it on hand.  Use it to make Penne Arrabbiata, or on pizzas, subs, meatballs and more!
Course Main Course, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8 servings

Ingredients

  • 1 pound penne
  • 1/4 cup extra virgin olive oil
  • 1/2 yellow onion, diced (or 1 teaspoon onion powder)
  • 6-8 cloves garlic, minced
  • 1-3 teaspoons crushed red pepper flakes (or as much as you can handle)
  • 2 tablespoons tomato paste
  • 1 28 oz. can San Marzano whole tomatoes with juices
  • 1 teaspoon dried oregano
  • 1/2 tsp EACH dried thyme, salt

ADD LATER

  • 3 tablespoons minced fresh basil (or 1 TBS dried)
  • 2 tablespoons minced fresh parsley (or 2 tsps. dried)
  • Pecorino Romano or Parmesan cheese for serving

Instructions

  • Cook penne in a pot of heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain the pasta, rinse with cool water and toss with a drizzle of olive oil; set aside.
  • Meanwhile, heat olive oil in a large saucepan/braiser or Dutch oven over medium high heat. Add the onions and sauté until softened, 5-7 minutes. Add garlic and red pepper flakes (you can start with less red pepper and add more later, if desired); sauté for one additional minute. Add tomato paste and cook one minute.
  • Add the whole tomatoes and juices, oregano, thyme and salt.
  • Bring to a vigorous simmer then reduce to a gentle simmer. Cook the sauce for approximately 15-20 minutes, occasionally mashing the tomatoes with a potato masher or wooden spoon until they reach desired consistency. Add some reserved pasta water if desired to thin the sauce (the sauce will be thick).
  • Stir in fresh basil and parsley, followed by the pasta.
  • Make it your own! Season to taste with sugar for sweeter or red pepper flakes for spicier and/or salt and pepper. Serve with plenty of freshly grated Pecorino Romano or Parmesan cheese.

Video

Notes

  • This recipe is not authentic. In addition to classic San Marzano tomatoes, olive oil, garlic and red pepper flakes, it includes sautéed onions, tomato paste, and additional herbs. These ingredients don't overpower the classic ingredients, but instead, serve to enhance their deliciousness. For a classic recipe, simply skip the additional ingredients.
  • San Marzano whole tomatoes.  These tomatoes are grown in the rich volcanic soils of San Marzano, Italy and are highly prized for their sweet, intense tomatoey flavor and lower acidity. In fact, they are so sweet, you shouldn’t even have to add any sugar to the sauce!  I recommend the brands San Marzano and Muir Glen. If you see other brands claiming to be San Marzano tomatoes, take an extra step and check to see if they are DOP-certified – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity.
  • Variations:  See post for lots of variations such as adding vegetables, protein, cream, etc. 
  • Storage:  Transfer arrabbiata to an airtight container and store in the refrigerator for up to 5 days.  To freeze, transfer to freezer bags or freezer-safe containers to up to 6 months. Please note that sauce will likely stain plastic containers. To thaw, place in the fridge overnight.