Spicy Arrabbiata-Style Pizza Sauce
A quick simmer brings out the rich, bold flavor that makes this spicy arrabbiata-style pizza sauce so good on homemade pizza.
If you want a bold, garlicky pizza sauce with just the right amount of heat, this single-batch version is perfect for one pizza night. It comes together fast and tastes like something you'd get from a really good pizzeria: rich tomato flavor, warm chili heat, and that signature arrabbiata garlic kick.
Life And Sauce Are Both Better With A Bit Of Spice
I’ve always loved spicy tomato sauces. If an Italian restaurant has an arrabbiata pasta on the menu, you can bet I’m ordering it. I just can’t resist that mix of heat and tomato.
That obsession is exactly what inspired me to start experimenting with a spicy pizza sauce at home. After a lot of tinkering to find the right balance of garlic, chili, and rich tomato flavor, this version became my go-to for capturing that perfect blend of pizzeria-style depth with a little fire.
The nice thing too is that you can make it as spicy or as mild as you like. Some folks don’t love too much heat and that’s perfectly fine. You can tone it down or even leave out the chili entirely and still end up with a delicious, full-flavored sauce.
But if you can handle your spicy, you have to give this recipe a try. I promise you won’t regret it. My friends absolutely rave about this sauce, and it always disappears fast on pizza night!
Check out this “how to” video, filmed by yours truly.
Why You’ll Love This Pizza Sauce
Big flavor in under 20 minutes. You get that deep, slow-cooked pizzeria taste without simmering for hours.
A customizable level of heat. Keep it mild for the crowd or turn it up for fellow spice-lovers — the recipe adapts easily.
Better than jarred sauce. Fresh garlic, olive oil, and chili flakes give you a richness and brightness no store-bought sauce can match.
Perfect texture for pizza. Thick enough to stay put on your dough, but still saucy and spreadable.
Versatile beyond pizza. Use leftovers on pasta, in shakshuka, with meatballs, or as a dip for garlic bread.
A personal favorite. This sauce was born from my love of arrabbiata — if you’re into spicy Italian food, this will be your new staple.
Expert Tips for Best Results
Bloom the garlic, don’t brown it.
Garlic that cooks even a few seconds too long can turn bitter. As soon as it smells amazing, move on.Simmer uncovered for the perfect texture.
Letting the steam escape thickens the sauce naturally and gives you that classic pizzeria consistency.Adjust the heat at the end.
Chili flakes bloom differently for everyone. Add more at the finish if you want a punchier spice level.Use a good crushed tomato.
San Marzano–style tomatoes give you better sweetness, less bitterness, and a smoother final sauce.Taste for balance.
A pinch of sugar can make a huge difference if your tomatoes are extra acidic. Salt brings everything together.Add basil off the heat.
Fresh basil gets muted if it cooks too long. Stir it in right at the end to keep its brightness.Make it ahead.
Like most tomato sauces, this gets even better after a night in the fridge as the flavors meld.
Frequently Asked Questions
Can I make this sauce less spicy?
Yes. Start with ¼ to ½ teaspoon of red pepper flakes, then adjust at the end. The heat builds as it simmers, so always taste before adding more.
Can I make it spicier?
Absolutely. Add extra chili flakes, a pinch of cayenne, or even stir in Calabrian chili paste for a deeper, restaurant-style heat.
Does the sugar make it sweet?
No. The small amount simply balances acidity. If your tomatoes taste naturally sweet, you can skip it.
Can I use fresh tomatoes instead of canned?
You can, but you’ll need to cook the sauce longer to evaporate excess water. Roma or San Marzano tomatoes work best.
Does this sauce freeze well?
Yes - this sauce freezes beautifully. Store in airtight containers for up to 3 months. Thaw in the fridge and warm gently before using.
How long does the sauce last in the fridge?
About 4–5 days in an airtight container.
Can I use this for pasta too?
Definitely. It doubles as a quick arrabbiata-style pasta sauce. Just add a splash of pasta water to loosen it.
Do I have to use tomato paste?
No, but it adds depth and richness. If you decide to skip it, just simmer an extra few minutes to concentrate the sauce.
What if my sauce tastes too acidic?
A pinch more sugar or a small splash of olive oil will help round it out.
Make-Ahead Options
Make the sauce 1–2 days in advance.
The flavors deepen as it rests, so it actually tastes better the next day. Store in an airtight container in the fridge.
Freeze for up to 3 months.
Portion the sauce into small containers or freezer-safe bags so you can thaw only what you need. It defrosts quickly in the fridge or under gentle warm water.Reheat gently.
Warm the sauce over low heat and add a splash of water if it has thickened too much in the fridge.Great for meal prep.
Make a giant (a double or triple batch) on a Sunday so you’re ready for pizza nights, pasta dishes, or meatball subs throughout the week.
Serving and Storage
How to Use This Sauce
Spread a thin, even layer on your pizza dough — about ¼ cup per 12-inch pizza is usually perfect.
Toss with pasta and a splash of pasta water for a quick arrabbiata.
Use as a dipping sauce for garlic knots, mozzarella sticks, or focaccia.
Spoon over meatballs or roasted vegetables for an easy weeknight meal.
Refrigerator Storage
Store in an airtight container for 4–5 days.
The flavors deepen as it sits, so it’s often even better the next day.
Freezer Storage
Freeze for up to 3 months in small containers or freezer bags.
Flatten bags before freezing so they stack easily and thaw faster.
Reheating
Warm gently on the stove over low heat.
Add a splash of water if it thickens too much. The sauce will loosen right up!
Ingredient Swaps and Variations
Use whole peeled tomatoes instead of crushed
Blend a can of whole peeled tomatoes for a slightly smoother, sweeter sauce with great texture.
Swap red pepper flakes for Calabrian chili paste
A spoonful adds deeper heat and a more authentic Italian flavor.
Try fresh oregano
If you have it on hand, use 1–2 teaspoons of chopped fresh oregano instead of dried for a brighter herbal note.
Skip the tomato paste
The sauce will be a touch lighter and sweeter. Just simmer a few extra minutes to reduce and concentrate the flavor.
Add onions for sweetness
Sauté 2–3 tablespoons of finely chopped onion with the garlic if you like a rounder, sweeter base.
Don’t be afraid of smoked paprika. Adding this spice really makes the sauce pop!
Make it smokier
A pinch of smoked paprika gives the sauce a warm, earthy edge.
Boost umami
Add a tiny splash of soy sauce, Worcestershire, or anchovy paste for deeper savoriness. Make sure you don’t go overboard - a little goes a long way!
Go basil-forward
Stir a handful of fresh basil in at the end or blend a few leaves into the sauce for a more fragrant finish.
Turn it into a pasta sauce
Add a splash of pasta water, a drizzle of olive oil, and a dusting of Parmesan for an instant arrabbiata-style pasta.
What You’ll Need (Tools + Ingredients I Recommend)
These are the tools and ingredients I reach for every time I make this sauce. They keep the process quick, consistent, and help you get that rich pizzeria-style flavor at home.
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Saucepan: A medium, heavy-bottomed pan helps prevent scorching and keeps the simmer even. I’ve linked a set I picked up on Amazon a few months back - they work great, I use them in all my cooking projects!
Garlic press or microplane: For finely minced garlic that melts into the sauce. I personally can’t live without my OXO garlic press - it’s one of my most used kitchen tools for sure!
Heat-safe spatula or wooden spoon: Great for stirring and making sure the garlic doesn’t brown. I’ve linked a set of 5 that I picked up for under $10 on Amazon. Love the various sizes, and they’ve held up great the last few months.
Measuring spoons: Keeps the seasoning balanced and consistent. I feel like when it comes to cooking, you can eyeball measurements - the process doesn’t have to be quite as precise as when you are baking. But if you like precision, then measuring spoons are a must!
Crushed tomatoes: San Marzano–style tomatoes give the best sweetness and depth. Cento makes a really good crushed tomato, but really, any crushed tomato should work. I’ve used generic canned tomatoes from Smart & Final and those taste pretty good!
Olive oil: Use a good everyday extra-virgin olive oil since it builds the base flavor.
Dried oregano + red pepper flakes: Simple pantry staples that define the arrabbiata flavor. I pick up my spices from Penzey’s. Excellent quality seasonings backed by a company with a lot of integrity.
Can’t go wrong there, make sure you check them out!
Tomato paste (optional): Adds richness and extra depth. The Mutti brand is my favorite - the tomato paste is such a gorgeous shade of red!
Fresh basil (optional): Stirred in at the end for a bright finish. You don’t need the basil, but trust me - you won’t regret it if you include it!
Crushed tomatoes are the stars of the show! Cento are delicious, but any crushed tomato should work great.
Ingredients
2 tablespoons olive oil
3–4 cloves garlic, minced or grated
1 can (14 oz / 400g) crushed tomatoes
1 tablespoon tomato paste (optional, adds depth)
¾ teaspoon salt
½ teaspoon sugar (optional, balances acidity)
1 teaspoon dried oregano
½–1 teaspoon red pepper flakes (adjust to your spice level)
¼ teaspoon black pepper
Pinch of smoked paprika (optional for a smoky, earthy note)
A few torn fresh basil leaves (optional, stirred in at the end)
Nothing quite like the smell of sizzling garlic!
Instructions
Warm the oil
Heat the olive oil in a saucepan over medium heat.Bloom the garlic + chili
Add the garlic and red pepper flakes. Stir constantly for 30–45 seconds until fragrant.
(Don’t let the garlic brown, it turns bitter fast!)Cook the tomato paste (optional but recommended)
Add the tomato paste and cook for 1 minute, stirring to caramelize and deepen the flavor.Add tomatoes + seasonings
Stir in the crushed tomatoes, salt, sugar, oregano, and black pepper. You can also add your smoked paprika, if you plan on using it.Simmer
Bring the sauce to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until it thickens and starts to cling to your spoon.
This is the classic pizzeria-style texture that you’re looking for.Taste + adjust
Add more salt, sugar, or chili flakes to match your preference.Finish with basil (optional)
Turn off the heat, then stir in torn fresh basil for a bright, fresh finish.
Look at all that seasoning. You just know that sauce is going to be phenomenal.
Result
You’ll end up with a rich, vibrant red sauce that’s thick enough to cling beautifully to your spoon - and your pizza dough.
The garlic is front and center without being harsh, the chili brings a warm, steady heat, and the tomatoes taste deeper and sweeter after a short simmer. The sauce spreads smoothly, doesn’t make your dough soggy, and bakes into that perfect pizzeria-style layer that bubbles just slightly around the edges.
Let the sauce cool for a few minutes before topping your pizza. Warm sauce is fine, but piping hot sauce can soften the dough. A short cool-down will give you the best texture.
If you need a dough to pair it with, this sauce goes perfectly with my One-Day Cold Ferment Pizza Dough recipe - make sure you give that a try!
Leave a comment if you try this sauce, and let me know about any adjustments or variations you try. I hope you love it as much as I do!
Oven ready! This pizza is going to taste absolutely amazing.