Arrabbiata Dipping Sauce
I adapted this arrabbiata sauce from a Dean and Deluca cookbook purchased from a garage sale. The book turned out to be one of my best Saturday morning finds! I’ve made this spicy sauce dozens of times, tweaking bit by bit to fit my tastes (ie: ample amounts of garlic and an extra handful of chopped oregano). I also enjoy this sauce as a weeknight meal, tossed with whole wheat penne and grated parmigiano reggiano.
Recipe type: Sauce, Appetizer
Cuisine: Italian
  • 3 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, finely chopped
  • 1 28 oz can good quality whole-peeled tomatoes with their liquid
  • ¼ tsp to 1 tsp crushed red pepper flakes (to taste)
  • ¼ cup fresh oregano leaves, chopped
  • Kosher salt to taste
  1. Heat the oil in a medium saucepan until shimmering. Add the garlic, and cook for about 2 minutes, until softened but not toasted. Give a good stir, then add tomatoes, breaking them up slightly with a wooden spoon. Simmer for 40 minutes, continuing to occasionally stir and break up the tomatoes. Salt to taste (but know that Kosher salt takes a while to dissolve, so be careful not to over-salt.), and stir in the crushed red pepper.
  2. Simmer for an additional 15 minutes, stirring in the oregano during the last 5 minutes. Taste, and salt to taste once more if needed.
Recipe by Spoon With Me at