Spicy Tomato & Garlic Sauce
From Nonna Rosalia of Porticello, Sicily
Introduction from Nonna:
“This one is for when you’re feeling bold—or just a little angry! ‘Arrabbiata’ means angry in Italian, but don’t worry, it won’t bite. Just a little heat to wake up your soul, capito?”
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon crushed Calabrian chili flakes (or more if you’re brave)
- 800g (28 oz) canned San Marzano tomatoes, crushed
- Salt to taste
- Handful of fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a saucepan over medium heat.
2. Add the garlic and chili flakes, and cook gently until the garlic is golden and fragrant—about 1–2 minutes.
3. Add the crushed tomatoes and a generous pinch of salt. Stir well.
4. Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly.
5. Taste and adjust salt or chili if needed. Stir in fresh parsley at the end if using.
Nonna tip: If your nose doesn’t tingle while it’s cooking, you didn’t add enough pepperoncino!
Serving Suggestions:
Traditionally served with penne pasta and a little drizzle of olive oil. No cheese—this sauce is meant to bite back!
Buon Cibo Market Tip:
At Buon Cibo, we carry imported Calabrian chili flakes and real San Marzano tomatoes so you can bring the fire like Nonna—without sacrificing flavor or authenticity.
