Vegetarian Recipes

Arrabbiata Sauce

If you love a spicy red sauce, this arrabbiata sauce recipe is for you! A hot bowl of pasta with arrabbiata sauce, or sugo all’arrabbiata in Italian, will warm you up on a chilly day. Arrabbiata literally means angry in Italian. The Romans call any recipe “arrabbiatto” when it’s cooked with enough garlic and chili to make you thirsty. I love it!

Like its cousin marinara, homemade arrabbiata sauce is very easy to make. You’ll need just four basic ingredients: one large can of whole peeled tomatoes, fresh garlic, olive oil, and red pepper flakes or small red chili peppers.

I fell in love with arrabbiata sauce during a college semester in Bordeaux, France. I was actually a picker eater, and I was learning how to cook by playing around in our dorm’s lackluster kitchen. We lived on cheap pasta during those months, and I livened up my noodles with various sautéed vegetables.

The spiciness of the arrabbiata sauce offered so much bold flavor that it made my simple meals taste exciting and helped me learn to love veggies like zucchini and bell pepper. I’ve come a long way since then, and it all started with arrabbiata sauce!

How to Make Arrabbiata Sauce

The full recipe is below, but here are a few notes before you get started.

The best tomatoes for arrabbiata sauce are San Marzano or Muir Glen brand. Canned tomatoes are the way to go because they offer rich flavor year-round.
Authentic Italian recipes seem to use peperone friariello or cayenne peppers, which I’ve not been able to find locally. While untraditional, Fresno peppers work well and taste very fresh. Jarred Calabrian peppers work, too, and lend a smoky undertone. The simplest option, which tastes wonderfully spicy and a touch smoky, is red pepper flakes.
Start small with the pepper flakes, which will intensify in flavor during the cooking process. Some red pepper flakes are spicier than others, and mine from Frontier Co-op are quite spicy. You can always add more to taste near the end.
Cooking the sauce for 45 minutes is vital to achieving amazing flavor. I’d love to offer a shortcut, but something magical occurs during this time. Plan to start the sauce early; it will make your kitchen smell amazing as it cooks!
You might double the batch and freeze the leftovers. They will keep for up to 6 months. To freeze, let the sauce cool to room temperature and transfer it to a mason jar (leave some room at the top for expansion) or silicone Souper Cubes. To reduce the amount of freezer burn that develops on the top, ideally chill the sauce thoroughly in the fridge before transferring the container to the freezer. If you’re using a mason jar, wait until the sauce is frozen to screw on the lid tightly.

How to Serve Arrabbiata Sauce

Penne rigate noodles are the ideal vehicle for arrabbiata sauce. The sauce clings to its ridges and tucks into the interiors. Similar noodle shapes like ziti will work particularly well, too. To be honest, I’d probably enjoy arrabbiata sauce on any noodle and definitely on spaghetti.

Traditionally, arrabbiata sauce is most often garnished with chopped Italian (flat-leaf) parsley and pecorino romano cheese. I love it with Parmesan cheese, too. If that’s what you have on hand, go for it.

Consider serving your arrabbiata sauce with any of these recipes to round out your meal.

Green salad: Try my Vegetarian Italian Chopped Salad or a simplified salad with Italian Dressing. You can never go wrong with Lemony Kale Salad or Super Simple Arugula Salad.

Vegetable side: Green beans, broccoli and cauliflower are hearty vegetables that pair well with this pasta dish. Make my Best Ever Green Beans or more simple Roasted Green Beans, Roasted Cauliflower (try the Italian variation), Perfect Roasted Broccoli or the knock-out Parmesan Roasted Broccoli with Balsamic Drizzle.

Drinks: For an aperitivo, or a drink before your meal, try an Americano Cocktail or Classic Aperol Spritz. Italian red wines that pair well with spicy tomato sauces include Sangiovese and Primitivo, or for white wine, try Pinot Grigio.

Dessert: To cap off your spicy meal, try a small decadent treat, like Foolproof Basque Cheesecake, Pots de Crème, Lemon Posset or Mini Lava Cakes for Two.

More Saucy Pastas to Enjoy

If you enjoy this arrabbiata sauce, you’ll love these recipes. Find even more pasta recipes here.

Please let me know how your sauce turns out in the comments! I love hearing from you and I’m eager to hear how you serve this one.

Arrabbiata Sauce

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 2 cups
Diet: Vegetarian

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This arrabbiata sauce tastes like spicy marinara sauce and offers authentic Italian flavor. Serve it over penne or similarly shaped pasta. Recipe yields 2 cups sauce (enough for 8 to 16 ounces cooked pasta, depending on how saucy you like it); double if desired.

Ingredients

1 large can (28 ounces) whole peeled tomatoes*
4 large cloves garlic, peeled but left whole
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes, more to taste, or 2 small red chili peppers**, seeds and ribs removed and finely chopped
Salt, to taste (if necessary)
For garnish, optional: Chopped fresh flat-leaf parsley and grated pecorino romano or Parmesan cheese

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Instructions

In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), garlic cloves, olive oil and red pepper flakes.
Bring the sauce to a simmer over medium-high heat, then lower the heat to keep it at a slow, steady simmer for about 45 minutes or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after the sauce has cooked for about 15 minutes.
Remove the pot from the heat. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
Add salt, to taste (the tomatoes are already pretty salty, so you might just need a tiny pinch). If you’d prefer spicier sauce, add more pepper flakes, to taste (keep in mind that the sauce will become more spicy with time).
Stir into hot, cooked pasta. If desired, garnish bowls with an extra sprinkle of pepper flakes. This sauce keeps well covered and refrigerated for up to 5 days. Freeze it for up to 6 months.

Notes

*Tomato recommendation: San Marzana tomatoes or Muir Glen brand yield the best sauce.

**Fresh chili pepper options: Traditional Italian recipes use peperone friariello peppers, which I’ve not been able to find locally. While untraditional, Fresno peppers work well and taste very fresh. Jarred calabrian peppers work, too, and lend a slightly smoky undertone.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.