This 30-minute spicy tomato sauce is bright, savory, and lightly spicy. Made with canned tomatoes, garlic, onion, tomato paste, herbs, and crushed red pepper, it’s versatile — excellent tossed with pasta, spooned over pizza, or served as a dipping sauce for crusty bread.
Arrabbiata-style sauce is a perfect summer staple. It’s well seasoned with Italian herbs and a touch of heat from crushed red pepper flakes. Use it for a quick weeknight dinner, as a pizza sauce, or as a bold dip for focaccia or toasted bread.
Note: This is not a canning recipe. It’s intended for refrigerator storage and freezing. For a shelf-stable, properly tested canning recipe, choose a recipe developed specifically for canning.
This sauce stores well in the refrigerator and freezes nicely, so you can double the batch and save half for later.
Ingredients needed
- Canned peeled whole tomatoes (28-ounce can)
- Extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- Crushed red pepper flakes
- Italian seasoning
- Tomato paste
- Fresh basil (1 sprig)
- Kosher salt
How to make spicy tomato sauce
This sauce comes together in about 30 minutes from start to finish — quick, flavorful, and low-effort.
- Heat 2 tablespoons olive oil in a 12-inch high-sided skillet over medium-high heat.
- Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and 2 teaspoons crushed red pepper flakes; cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook briefly to deepen the flavor.
- Add the can of whole peeled tomatoes, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and a sprig of fresh basil. Gently stir to combine and break up the tomatoes as needed.
- Reduce heat to medium and simmer, breaking up the tomatoes with a spoon, until the sauce thickens, about 20 minutes or until it reaches your desired consistency.
- Remove the basil sprig. Use the sauce immediately or cool and refrigerate for 3–4 days, or freeze for longer storage.
My Pro Tips
Recipe Tips
- Use good-quality canned tomatoes (San Marzano-style if available) for the best flavor.
- Crushed tomatoes can substitute for whole tomatoes if that’s what you have on hand.
- Allow the sauce to reduce to concentrate flavors and achieve the ideal thickness.
- Choose fresh basil that looks green and unwilted to add at the end of cooking.
- Replace old dried spices if they’ve lost their aroma for a brighter flavor.
- Freeze portions of the sauce for up to 3 months in freezer-safe containers.
- Arrabbiata refers to a spicy tomato sauce — adjust the pepper flakes to taste.
Substitutions and adaptations
If you want to vary the sauce, try one of these options:
- Fresh Roma tomatoes: If you have garden tomatoes, peel and core them, then add a little crushed tomato or reserved tomato liquid to help them break down. Plan on about ten medium Roma tomatoes to equal a 24–28 ounce can.
- Fresh hot peppers: Use chopped serrano or another hot pepper instead of crushed red pepper flakes for a different heat profile.
- Calabrian chili paste: A spoonful adds smoky, tangy heat and depth of flavor.
- Add protein: Stir in cooked browned Italian sausage or ground beef after cooking to make a meatier sauce.
FAQ’s
Yes. Peel fresh tomatoes before cooking and add a little extra liquid if needed so they break down properly. See substitutions for details.
Absolutely. Omitting the pepper makes a classic fresh tomato sauce that’s milder but still flavorful.
This recipe is designed to be quick on the stovetop. For a slow-cooked tomato sauce, choose a recipe intended for low-and-slow cooking.
Yes. Stir in browned sausage or ground beef after the sauce is cooked, or cook the meat first and proceed with the recipe for a richer meat sauce.
Storage and leftovers
Cool leftovers and store in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container leaving about an inch of headspace; the sauce will keep for up to 3 months.
Avoid freezing in thin glass containers that can crack; use sturdy plastic containers or freezer-safe jars.
More tomato recipes
On The Vine Roasted Tomatoes
Instant Pot Tomato Soup
Roasted Garlic Tomato Sauce
Spicy Tomato Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, about 1 cup diced
- 3 cloves garlic, minced
- 2 teaspoons crushed red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 1 (28 ounce) can peeled whole tomatoes
- 1 sprig fresh basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
Instructions
- Heat the olive oil in a 12-inch high-sided skillet over medium-high heat.
- Sauté the diced onion until softened and translucent, about 5 minutes.
- Add the garlic and crushed red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook briefly.
- Add the canned tomatoes, Italian seasoning, kosher salt, and the basil sprig. Gently stir to combine.
- Simmer for 20 minutes, breaking up the tomatoes as they cook, until the sauce thickens.
- Remove the basil sprig and serve, or cool and store in the refrigerator for 3–4 days or freeze for up to 3 months.
Notes
- Recipe yields about 4 cups of sauce.
- Double the recipe only if you use a larger pan or saucepot to allow for proper simmering.
- This is not a shelf-stable canning recipe; follow tested canning guidelines if you need shelf-stable sauce.
- Refrigerate for 3–4 days or freeze for up to 3 months.
Nutrition
Approximate per serving: 87 kcal, 7 g fat, 6 g carbohydrates, 1 g protein. Nutrition information is an estimate.
Additional Info
Course: Sauces & Dressings
Cuisine: Italian
