Do you love spicy pasta? Then you must try this Ina Garten Arrabiata Sauce Recipe. It is simple and bold. Many people call it “angry pasta.”
This is because of the red pepper flakes. Ina Garten makes it easy for home cooks. You only need a few pantry staples.
This sauce tastes like a fancy Italian restaurant. Learning how to make Ina Garten Arrabiata Sauce is very fun. It is great for a quick weeknight dinner.
Your family will love the kick of heat. Let’s look at the Ingredients for Ina Garten Arrabiata Sauce. You will love this flavorful meal!
When I first introduced to Ina Garten Arrabiata Sauce
I found this recipe on a chilly Sunday. I wanted something warm and spicy. Ina Garten is the queen of comfort food. Her recipes always work perfectly.
This sauce changed my pasta game forever. It is much better than jarred sauce. The smell of garlic filled my whole house.
It felt like a warm hug in a bowl. Now, I make it for all my friends.
Equipment List
- Large sauté pan.
- Wooden spoon.
- Chef’s knife.
- Measuring spoons.
- Large pot for pasta.
Ingredients You Need for Ina Garten Arrabiata Sauce
- 1/4 cup good olive oil.
- 1 tablespoon minced garlic.
- 1/2 teaspoon crushed red pepper flakes.
- 28 ounces canned whole peeled tomatoes.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1/4 cup fresh parsley.
- 1 pound Penne pasta.
Step-by-Step Guide
- Place the sauté pan over medium heat. Add the olive oil and garlic.
- Cook for just one minute. Do not let the garlic burn.
- Add the red pepper flakes to the oil. This infuses the oil with heat. Stir it for thirty seconds.
- Crush the canned tomatoes with your hands. Add them to the pan carefully. Add the salt and pepper now.
- Lower the heat to a simmer. Cook the sauce for twenty minutes. It should get thick and dark.
- Cook your pasta in salty water. Follow the package directions for al dente. Drain the water well.
- Toss the pasta into the sauce. Add the fresh parsley on top. Serve it while it is hot.
Tips to Make the Best Ina Garten Arrabiata Sauce
- Use high-quality olive oil for better flavor.
- Crush the tomatoes by hand for a rustic texture.
- Always use fresh garlic, not the jarred kind.
- Let the sauce simmer slowly to build depth.
- If it is too spicy, add extra oil.
FAQs about Ina Garten Arrabiata Sauce
Q: Can I make this sauce ahead of time?
A: Yes, it stays fresh for three days. Store it in a sealed glass jar.
Q: Is this sauce very spicy?
A: It has a medium heat level. Use fewer pepper flakes for less spice.
Q: What pasta works best with this?
A: Penne is the traditional choice here. It holds the thick sauce very well.
Q: Can I freeze the leftover sauce?
A: Yes, this sauce freezes very well. Use it within three months for taste.
Final Thoughts
The Ina Garten Arrabiata Sauce Recipe is a true classic. It is fast, spicy, and very delicious. You don’t need to be a pro chef.
Just follow these simple steps for success. It turns a boring night into a feast. Grab your apron and start cooking today!
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Ina Garten Arrabiata Sauce Recipe
Equipment
- Large sauté pan.
- Wooden spoon
- Chef's knife
- Measuring spoons
- Large pot for pasta
Ingredients
- 1/4 cup good olive oil.
- 1 tablespoon minced garlic.
- 1/2 teaspoon crushed red pepper flakes.
- 28 ounces canned whole peeled tomatoes.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1/4 cup fresh parsley.
- 1 pound Penne pasta.
Instructions
- Place the sauté pan over medium heat. Add the olive oil and garlic.
- Cook for just one minute. Do not let the garlic burn.
- Add the red pepper flakes to the oil. This infuses the oil with heat. Stir it for thirty seconds.
- Crush the canned tomatoes with your hands. Add them to the pan carefully. Add the salt and pepper now.
- Lower the heat to a simmer. Cook the sauce for twenty minutes. It should get thick and dark.
- Cook your pasta in salty water. Follow the package directions for al dente. Drain the water well.
- Toss the pasta into the sauce. Add the fresh parsley on top. Serve it while it is hot.
Notes
- Use high-quality olive oil for better flavor.
- Crush the tomatoes by hand for a rustic texture.
- Always use fresh garlic, not the jarred kind.
- Let the sauce simmer slowly to build depth.
- If it is too spicy, add extra oil.
