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Arrabbiata Sauce

  • Veg
  • 35 mins
  • Serves 4
  • Easy



Sugo all’arrabbiata or Arrabbiata sauce in Italian is a highly spiced, fiery sauce that’s used in pasta. Garlic, tomatoes, and dried red chili peppers are cooked in olive oil to prepare the sauce. The sauce is commonly served with penne pasta but the dish is celebrated across the world with several other pasta forms.

Nutritional Facts

With a total of 77 calories per serving, Arrabbiata sauce contain many healthy nutrients like Vitamin A, Vitamin C, Calcium, Iron, Magnesium etc.

As long as there is pasta and pasta sauces like the Arrabbiata sauce, the world will never be boring. Try the recipe today!

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How to Make Arrabbiata Sauce

Arrabbiata sauce is extremely easy to prepare and is cooked in 5 simple steps which are given below:

  1. Take a large skillet or a saucepan and heat oil over medium heat in it. Sauté chopped onion and minced garlic cloves in the oil for at least 5 minutes.
  2. Pour down wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper, and tomatoes while in the oil and bring to boil.
  3. Lower down heat a bit and cover the skillet or pan. Let simmer for about 15 minutes.
  4. Add some parsley while stirring.
  5. Cover the pasta of your choice with the sauce and drool over. 


Originated from the Lazio region around Rome, the sauce got its name from the Italian word Arrabbiata which means ‘angry’ in the language, referring to the strength of the peppers that are added.

While pasta existed for thousands of years before it was thought to put tomato sauce on it. A Spanish explorer called Cortez brought tomatoes from Mexico to Europe in 1519 and even then, approximately 200 years passed before tomato sauces were introduced and added to spaghetti/pasta.

We usually think of pasta as being originated in Italy, but in fact the first documented report of people consuming pasta came from China in the early years of 5000 B.C.

Tales describe that the popular Italian merchant Marco Polo presented noodles to Italy in the 12th century but historical evidences reveal that pre-Roman Etruscan civilization already was making its own pasta by 500 B.C.

Ruth Mancini

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