Homemade Chunky Arrabbiata Sauce is a great make ahead pasta sauce!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 1 cups
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 14.5 oz can of fire roasted tomatoes (diced)
  • 1.5 tablespoons tomato sauce
  • 2 garlic cloves ((big), minced)
  • ½ teaspoon sugar
  • ¼ teaspoon red chili flakes
  • 1 tablespoon fresh basil (chopped)
  • ½ teaspoon dried oregano
  • ⅛ teaspoon white pepper
  • ¼ cup onion (chopped)
  • ¼ red pepper (large)
  • 1 tablespoon olive oil
  • ¼ cup water
  • salt (to taste)
  • pepper (to taste)

Method

  1. In a pan, heat 1 tablespoon of olive oil on medium heat.
  2. Once hot, add the chopped onion and red bell pepper and cook for 4 minutes, stirring occasionally.
  3. Add minced garlic and dried oregano and cook for another 30 seconds.
  4. Now add the canned tomato, tomato sauce, sugar, white pepper powder, salt & ground black pepper. Also add red chili flakes.
  5. Bring it to a boil and then lower the heat to medium-low. Cook uncovered for 15 minutes.
  6. Add water, check seasoning and cook for another 5 minutes.
  7. Add in the fresh basil, cook for a minute and remove form heat.
  8. Let the sauce cool down and then store in a airtight jar and keep refrigerated until ready to use.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.