Arrabbiata Sauce
- 15m Prep Time
- 1h Cook Time
- 1h Ready In
A fiery, garlicky red sauce from the Lazio region of Italy. The name means 'angry' in Italian, referring to its biting heat from Calabrian chilies.
Ingredients
- 59.1 ml extra-virgin olive oil
- oil-cured Calabrian chilies stemmed and minced
- 59.1 ml garlic minced or pressed
- 473 ml flat-leaf parsley leaves minced
- 2 can whole peeled stewed tomatoes
- kosher salt
- freshly ground pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 871 mg
- Iron: 15.6 mg
- Magnesium: 169 mg
- Phosphorus: 643 mg
- Potassium: 2293 mg
- Zinc: 5.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 2 can whole peeled stewed tomatoes
- kosher salt
- freshly ground pepper
Prepare
- oil-cured Calabrian chilies, stemmed and minced
- 59.1 ml garlic, minced or pressed
- Mince 473 ml flat-leaf parsley leaves
Let's Cook
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Step 1.
In a medium pot over medium heat, add ¼ cup extra-virgin olive oil, 3 to 4 tablespoons stemmed and minced oil-cured Calabrian chilies, and 4 tablespoons minced or pressed garlic. Cook for 4 to 5 minutes, stirring occasionally, until the garlic starts to turn golden and the mixture begins to stick to the bottom of the pot.
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Step 2.
Add 2 cups minced flat-leaf parsley leaves to the pot and cook, stirring constantly, for about 1 minute, until the parsley is wilted.
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Step 3.
Open two 28-ounce cans of whole peeled stewed tomatoes. Break the tomatoes into small pieces by hand directly over the pot, then add all the tomatoes and their juices. Stir to combine and bring the sauce to a simmer.
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Step 4.
Reduce the heat to medium low. Let the sauce simmer uncovered for about 1½ hours, stirring occasionally, until the tomatoes have almost entirely broken down and the sauce has reduced by about a third. During the last few minutes of simmering, use a large wooden spoon to break up any remaining tomato pieces, leaving the sauce slightly chunky.
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Step 5.
Season the sauce with ½ to 1 teaspoon kosher salt and ⅛ to ¼ teaspoon freshly ground pepper, adjusting to taste. Remove from heat. Use immediately or refrigerate for up to 2 days.