Arrabiata sauce, or angry sauce, is popular twist on a classic tomato sauce recipe. With a heat fueled from a sizable dose of crushed red pepper, this recipe is sure to raise the temperature in your kitchen!
Fiery Arrabiata Pasta Sauce
- 3 Tbsp olive oil
- 3 Tbsp butter
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 1/4 tsp rosemary, dried
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp crushed red pepper flakes (divided in half)
- 28 oz can tomatoes
- parsley to garnish (optional)
- Parmesan to garnish (optional)
- Add the onion, garlic, olive and butter to a heated sauce pan and saute until the onions are clear.
- Add rosemary, salt, black pepper, red pepper, and tomatoes. Bring to boil and simmer for 15 minutes.
- Pour sauce over cooked pasta and garnish with parsley and grated Parmesan.
Yields: 6 servings
Estimated time: 25 minutes
Love this sauce!
I made this sauce the other night when I really didn’t feel like cooking. It came together quickly, and tasted delicious served with some homemade bread and Carraba’s style dipping oil. Thanks for the great recipe! Also, I notice you’re in Houston…me too (well, Katy as of last year). Nice to see another local person out there in the great wide world of blogs. Your blog is great–your photos and recipes keep me coming back!
Glad you liked the sauce!
Cara – Thanks! And glad to hear from a fellow Texan!
I like your blog!