Patrick's Arrabiata Sauce

Patrick's Arrabiata Sauce

Patrick Lavigne

"A low-cost spicy sauce with strong flavours and a silky texture. It does take a little time to make but the quantities yield 8 servings so that you can refrigerate or freeze the rest. Works great with dried pasta! It is the outcome of three years of trial and error, and I feel like I no longer need to experiment with the ingredients and method. If you're looking for a basic sauce which will allow for the taste of fresh pasta to be more up front, then this sauce might not be for you. To be served on a bed of your favourite pasta, topped with a few fresh basil leaves."
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1 h 20 m servings 391 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
  2. Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
  3. Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.


  • Cook's Note:
  • You can make the sauce more spicy by adding more cayenne pepper, or add more smoked paprika for a more earthy, smoked flavor. Add more tomato paste for a thicker sauce.


Read all reviews 3
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This recipe reminds me A LOT of what my German mother in law calls her Pastasciutta.... she uses a ton of onions, canned whole tomatoes, tomato paste, paprika and ground beef and lets it slowly ...

Loved this recipe! I will definitely make it again. I did not add a cup of oil, it was way too much for us. I added just enough to saute the garlic and onions. I couldn't find the double con...

This was fantastic! I like some spice in my sauce and also added a dash of red pepper.

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