Homemade Arrabbiata Sauce with fresh ingredients

( 2 pasta serving)
Let's make oil-free healthy Arrabbiata sauce from scratch.This classic rich tomato sauce is traditionally used as a pasta sauce, but I've also used it on homemade pizza and other Italian dishes.



  • 5 Red Tomatoes Fully Ripe Big
  • 1 Onion small
  • 1-2 Garlic Cloves big
  • 1 tbsp Celery
  • 1-2 Beetroot Slices for color

Herbs and Spices-

  • 1/2 tbsp Oregano and Basil dry powder
  • 4-5 Basil leaves fresh
  • Himalyan salt to taste
  • Chilly Powder to taste


Preparing tomato puree/paste-

  • Wash and blanch the tomatoes for 10 minutes.
  • Cook at a simmer till the skin starts leaving the tomatoes.
  • Please switch off the gas and let it cool down.
  • Blend the tomatoes along with the water and make a puree.
  • Finely chop the onion, garlic, and celery.
  • Dry roast the garlic, celery, and onion, cook for a while.
  • Pour the ready tomato puree over it.
  • Add the beetroot slice to the mixture.
  • Now add spices, salt & pepper.
  • Mix well and let the sauce cook at the slow flame for about 15 minutes, cover with the lid.
  • Cook until you get the shine and rich deep red color.
  • Let it become a thick paste/ your desired consistency.
  • Taste the sauce, and season with any extra salt /or crushed red pepper flakes as needed.


*Take out the beetroot, once you are done with the cooking. It's for color only.
*If you like spicy sauce, add two dried red chilies to the tomatoes while cooking.
Blend them with the tomatoes.
* Use this versatile sauce for all Italian dishes, pasta, lasagna, baked dishes, Neapolitan spaghetti baked dish,
ravioli, gnocchi, dips, and sandwich spread, etc.
*Remain fresh for a week in the refrigerator.