Arrabbiata Sauce Recipe

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1 vote | 4069 views

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.

Prep time:
Cook time:
Servings: 6 servings


Cost per serving $0.50 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 85g
Recipe makes 6 servings
Calories 65  
Calories from Fat 22 34%
Total Fat 2.44g 3%
Saturated Fat 0.37g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 50mg 2%
Potassium 134mg 4%
Total Carbs 7.01g 2%
Dietary Fiber 0.8g 3%
Sugars 4.09g 3%
Protein 0.74g 1%
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  • Gloria Bass
    March 16, 2009
    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
      March 16, 2009
      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!
      1 reply

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