I love making this Spicy Marinara Sauce to top sandwiches, chicken parmigiana, or simply toss with pasta. With just six main ingredients, it’s an easy way to add bold, authentic heat to your favorite dishes.
If you enjoy spicy sauces, try pairing this marinara with Shrimp Fra Diavolo with Linguine or Spicy Chicken Riggies for a fiery meal.
A Quick Look at The Recipe
- ✅Recipe Name: Spicy Marinara Sauce
- ⏲️Ready in: 30 minutes
- 👪Makes: 6 servings
- 📋Main ingredients: Whole plum tomatoes, Calabrian chili peppers, garlic, basil, olive oil, parmesan
- ⭐Why you’ll love it: A vibrant, spicy marinara (arrabiata-style) that lifts pasta, sandwiches, and baked dishes with authentic Italian heat.
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Why This Recipe
Sometimes you want a marinara with a little attitude. This version keeps the simplicity of a classic Italian tomato sauce but adds Calabrian chili peppers for genuine, balanced heat. It’s perfect when you want to enliven chicken parm sliders, an eggplant parm sandwich, or to serve alongside meatballs and fried vegetables.
The sauce is straightforward and relies on quality ingredients: whole canned plum tomatoes crushed by hand for texture, extra virgin olive oil, fresh basil, and a touch of grated parmesan to round the flavors.
Ingredient Notes and Substitutions
- Whole plum tomatoes – Hand-crushing canned whole plum tomatoes gives a rustic texture that’s preferable to pre-crushed tomatoes. It’s heartier and more authentic.
- Calabrian chili peppers – These packed-in-oil peppers give a fruity, smoky heat. Substitute 1 teaspoon crushed red pepper for each tablespoon of Calabrian peppers if needed. Reduce the amount to lower the heat.
- Basil – Finish the sauce with fresh basil for a bright, herbaceous lift.
- Olive oil – Use a good-quality extra virgin olive oil; it makes a noticeable difference in simple sauces.
*See the recipe card below for exact ingredient amounts and nutrition details.
How to Make Spicy Marinara Sauce
Follow these straightforward steps to prepare a bold, flavorful spicy marinara.
Step 1: Pour the whole plum tomatoes into a bowl and hand-crush them into a pulp. Clean hands first and leave some texture for a rustic sauce.
Step 2: Heat olive oil in a saucepan over medium heat. Add sliced garlic and Calabrian chili peppers; sauté 1–2 minutes to release their aromas without browning the garlic.
Step 3: Add the crushed tomatoes to the pan. Season with 1/2 teaspoon salt and add a few basil leaves. Bring to a simmer, then reduce heat to medium-low.
Step 4: Simmer gently for about 25 minutes, stirring occasionally to prevent sticking and to meld the flavors.
Step 5: In the last 5 minutes, stir in additional basil. Taste and add another 1/2 teaspoon salt if needed, then stir in the grated parmesan just before serving.
Serve over your favorite pasta, spoon onto sandwiches, or use as a dip for Italian sausage bread, pepperoni bread (stromboli), or veggie stromboli.
Pro-Tips
- Hand-crush the tomatoes for a chunky, rustic texture. Use an immersion blender for a smooth sauce—smooth works best on sandwiches, chunky is great with pasta.
- Adjust Calabrian chili peppers to your heat tolerance; they can be quite spicy.
- Adding grated parmesan softens acidity and gives the sauce a touch of creaminess.
Serving Suggestions
- Use this spicy marinara in place of regular marinara for Eggplant Parmigiana, Chicken Pizzaiola, or Chicken Rollatini.
- Toss with penne or rigatoni and top with plenty of parmesan. It pairs beautifully with classic Italian fried meatballs or braciole.
- For baked pasta, substitute it into dishes like baked cheese manicotti, baked ziti, or stuffed shells for a lively, spicy finish.
FAQs about Spicy Marinara
It’s often called arrabiata, which translates roughly to “angry” sauce, referring to its spicy kick.
Dried red chili flakes, crushed red pepper, or chili-infused olive oil are common options if you don’t have Calabrian peppers.
Increase the overall volume of sauce, add a dollop of cream or milk to mellow heat, or stir in more tomato to dilute the spice. A touch of grated parmesan also helps balance acidity and heat.
More Delicious Homemade Staples
- Sauteed Rapini with Garlic
- Ricotta Filling
- White Bean Lentil Soup
- How to Make Homemade Italian Sausage
Please leave a comment and a star rating in the recipe card below — I love hearing how you use these recipes. Feel free to tag us on Instagram @vindelgiudice.
Spicy Marinara Sauce
Vincent DelGiudice
Pin Recipe
Equipment
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1 large saucepan
Ingredients
- 1 28 oz can whole plum tomatoes
- 3 cloves garlic, sliced
- 1 teaspoon salt
- 1-2 tablespoon Calabrian chili peppers
- 8 basil leaves
- 2 tablespoon olive oil
- ¼ cup grated parmesan
Instructions
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Pour the whole plum tomatoes into a bowl and hand-crush into a pulp.
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Heat olive oil in a saucepan over medium heat. Add garlic and Calabrian chili peppers and sauté 1–2 minutes.
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Add the crushed tomatoes, 1/2 teaspoon salt, and some basil. Bring to a simmer and reduce heat to medium-low; simmer 25 minutes, stirring occasionally.
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Stir in extra basil during the last 5 minutes. Taste and add another 1/2 teaspoon salt if needed, then stir in the parmesan.
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Serve with pasta, on a sandwich, or as a dip.
Video
Notes
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- Hand-crush tomatoes for a chunky sauce or use an immersion blender for a smooth result.
- Adjust Calabrian peppers to control heat.
- Grated parmesan softens acidity and adds creaminess.
Nutrition
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Sodium: 563mg