Recipe BookKitchen FoundationsSauces & Jus

Arrabbiata Sauce

Name: Arrabbiata Sauce
Yield: Approximately 700 g sauce
Ingredients: 700 g Tomato Mother Sauce; 20 ml Olive oil; 12 g Garlic, thinly sliced; 2 g Dried chilli flakes; 10 g Parsley, chopped

Tomato sauce sharpened with gently infused garlic and chilli.

Arrabbiata Sauce prepared as described in the recipe

Tomato sauce sharpened with gently infused garlic and chilli.

Approximately 700 g sauce

Cook this

Ingredients

Batch

Tomato Mother Sauce700 g
Olive oil20 ml
Garlic, thinly sliced12 g
Dried chilli flakes2 g
Parsley, chopped10 g

Method

Warm oil, garlic and chilli over low heat until fragrant without browning, 1 to 2 minutes.
Add tomato sauce and simmer for 10 minutes.
Stir in parsley off heat. Adjust chilli to preference and use to coat pasta.

Chef’s notes

For penne, aubergine or baked white beans.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Vegan

Also in the Recipe Book

Tomato Mother Sauce

Last refined · October 2026