• Arrabbiata Sauce

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    Prep time:
    Cook time:
    Servings: 6 servings
    by Gloria Bass
    7 recipes
    This easy, versatile sauce is revved up with a jolt of crushed red pepper for extra flavor. Perfect over penne pasta, with shrimp, scallops or Italian sausage, it also makes a great vegetarian main course without the seafood. This sauce freezes and reheats very well. I make and freeze extra batches to have on hand for quick meals.


    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • 4 cloves garlic, minced, or 1-1/2 tsp garlic granules
    • 1/2 cup red wine
    • 1 tablespoon white sugar
    • 2 tablespoons fresh chopped basil leaves, or 2 teaspoons dried basil
    • 1 teaspoon crushed red pepper flakes
    • 1 tablespoon lemon juice
    • 1/2 teaspoon Italian seasoning
    • 1/4 teaspoon ground black pepper
    • 2 (14.5 ounce) cans peeled and diced tomatoes


    1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
    2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
    3. For shrimp arrabbiata: add one pound peeled and cleaned shrimp, fully thawed if using frozen. Simmer another 5 minutes until shrimp are cooked into a C shape.
    4. Serve over cooked pasta or rice.

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    • Gloria Bass
      Gloria Bass
      Good idea, Nancy. It's a very flavorful sauce even without the red pepper flakes, but probably half a teaspoon would be fine for the little ones.
      • Nancy Miyasaki
        Nancy Miyasaki
        Looks outstanding Gloria...and I've never made it before. Will definitely try and let you know how it is! We might have to tone it down a little so our kids will eat it!

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