Pasta with Arrabbiata Sauce


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 large garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 2 (28-ounce) cans diced tomatoes, with juice
  • 1/4 cup dry red wine
  • 1/2 teaspoon each: salt and pepper
  • 2 tablespoons chopped fresh basil
  • 12 ounces dry pasta, cooked


  1. Heat olive oil in a large saucepan; add onion, garlic and crushed red pepper and sauté 2-3 minutes to soften onion.
  2. Add tomatoes, red wine, salt and pepper and simmer for 25 minutes, stirring occasionally, until sauce has thickened.
  3. Remove from heat and use an immersion blender to pureé half of sauce, if desired. Stir in basil.
  4. Serve over cooked pasta.
  5. Serves 4-6.