Homemade Spicy Arrabiatta Sauce
This homemade spicy arrabiatta sauce is a spicy twist on a classic tomato sauce. With pantry staples, this homemade spicy tomato sauce comes together in under 20 minutes. You may never buy jarred sauce again!
Servings: 2 Servings
- 4 oz Spaghetti
- 14 oz San Marzano tomatoes
- ¼ cup Extra virgin olive oil
- 3 cloves Garlic thinly sliced
- 2 teaspoon Red chilli flakes
- Salt to taste
Boil the water - Bring a large pot of water to a boil. Once the water has come to a boil, salt liberally.
Boil the pasta: Boil the spaghetti in the boiling, salted water. Boil until al dente, as per package instructions. This should take 8-10 minutes. Reserve ¼ cup of pasta water before draining.
4 oz Spaghetti
Saute garlic and chilli: Heat up a large skillet on medium-low heat. Add the olive oil and garlic, and saute until the garlic is lightly fragrant for 1-2 minutes. Add the chilli flakes, and saute for another 1 minute.
¼ cup Extra virgin olive oil, 3 cloves Garlic, 2 teaspoon Red chilli flakes
Finish the sauce: Add the canned tomatoes to the skillet and turn the heat to low. Using your spoon, break down the tomatoes so the sauce is mildly chunky, but with no excessively large chunks of tomatoes.
14 oz San Marzano tomatoes
Toss the pasta: Let the sauce simmer for 10-15 minutes until the excess water has evaporated and the sauce is thick. Season with salt to taste. Add the spaghetti, and toss so the pasta is coated. Serve with freshly grated parmesan.
Salt to taste
- Monitor the heat of your pan to make sure it is not too high. If your pan is too hot, the garlic and chilli flakes will burn and will make the sauce bitter.
Calories: 525kcal | Carbohydrates: 59g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 299mg | Potassium: 765mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1020IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 4mg