Let’s eat. You know we’re both hungry.
I’d like to say it’s delicious and then just finish this article. But, this sauce deserves more than that.
Let’s just start with…it has the perfect consistency. You’re gonna want to rub it all over everything – because it’s so right. It’s rich, saucy, spicy and so savory – I know you’ll love it like you love your first born child. 
No more sugar, no more sweet sauces – just a rich, savory and spicy sauce – just the way we all like it.
Enjoy!
How to Make Spicy Marinara Sauce
Prepare the Ingredients
- Chop and Dice:
- Finely chop 1-2 fresh red chilies.
- Mince garlic if using fresh garlic.
- Finely dice ½ cup onion.
Sauté the Aromatics
- Heat the Oil:
- In a large saucepan, heat 2 tbsp olive oil over medium heat.
- Cook the Onions:
- Add the finely diced onion to the saucepan and sauté for about 5 minutes until they become translucent.
- Add Garlic and Chilies:
- Stir in 1 tbsp minced garlic and the chopped fresh chilies. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Build the Sauce
- Add Tomato Paste:
- Stir in 1 can tomato paste and cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
- Deglaze with Wine:
- Pour in ½ cup white wine, stirring to deglaze the pan and incorporate all the flavors.
- Add Diced Tomatoes:
- Add the 2 cans of diced tomatoes with their juices. Stir well to combine.
- Season the Sauce:
- Add 1 tbsp dried parsley, 1 tsp dried oregano, 1 tbsp red pepper flakes, 1 tsp salt, and ¼ tsp ground black pepper. Stir to combine.
Simmer the Sauce
- Bring to a Simmer:
- Increase the heat to medium-high to bring the sauce to a gentle simmer.
- Simmer and Reduce:
- Once simmering, reduce the heat to low and let the sauce cook for 30-40 minutes, stirring occasionally, until it has thickened to your desired consistency.
Finish and Serve
- Taste and Adjust:
- Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or red pepper flakes to taste.
- Serve:
- Remove the sauce from heat and let it cool slightly before serving over pasta, as a pizza base, or in any recipe that calls for marinara sauce.
Recipe Notes
- Spiciness Adjustment: Adjust the amount of fresh chilies and red pepper flakes to control the heat level.
- Fresh Herbs: Substitute dried herbs with fresh ones for a brighter flavor. Use 3 times the amount of fresh herbs as dried.
- Wine Substitution: If you prefer not to use wine, substitute with chicken or vegetable broth.
Spicy Marinara Sauce FAQ
Q: Can I use fresh tomatoes instead of canned diced tomatoes?
A: Yes, fresh tomatoes can be used. Opt for ripe, flavorful varieties like Roma or San Marzano. Blanch them to remove skins, then chop finely. You may need to adjust cooking time to achieve the desired consistency.
Q: Is there a non-alcoholic substitute for white wine in the recipe?
A: Absolutely. You can substitute white wine with an equal amount of vegetable broth, chicken broth, or even water with a splash of lemon juice or white vinegar to maintain acidity.
Q: How can I adjust the spiciness of the sauce?
A: To make the sauce milder, reduce or omit the red pepper flakes and fresh chilies. For extra heat, increase the quantities or add a pinch of cayenne pepper.
Q: Can I make this sauce ahead of time?
A: Yes, the sauce can be prepared in advance. Store it in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
Q: Is this sauce suitable for vegan diets?
A: Yes, the recipe is vegan-friendly as it contains no animal products.
Q: Can I add meat to this sauce?
A: Certainly. Brown ground beef, sausage, or turkey separately and add it to the sauce during the simmering stage for a lovely meat sauce.
Q: How can I make the sauce smoother?
A: For a smoother texture, use an immersion blender to puree the sauce to your desired consistency after it has simmered.
Q: Are there any herbs I can add for extra flavor?
A: Fresh basil, thyme, or rosemary can enhance the flavor. Add them during the last 10 minutes of simmering to retain their aromatic qualities.
How to Make Spicy Marinara Sauce
- Total Time: 50 minutes
- Yield: 3.5 Cups 1x
Description
Made with tomatoes, fresh chilies, aromatic garlic, and a splash of white wine, this sauce adds a delicious kick to any pasta dish.
Ingredients
- 2 cans diced tomatoes (14.5 ounces each, 820g)
- 1 can tomato paste (6 ounces, 170g)
- 1–2 fresh red chilies, finely chopped
- 1 tbsp dried parsley
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tbsp red pepper flakes
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 1/2 cup finely diced onion (75g)
- 1/2 cup white wine (120ml)
Instructions
Prepare the Ingredients
- Chop and Dice:
- Finely chop 1-2 fresh red chilies.
- Mince garlic if using fresh garlic.
- Finely dice ½ cup onion.
Sauté the Aromatics
- Heat the Oil:
- In a large saucepan, heat 2 tbsp olive oil over medium heat.
- Cook the Onions:
- Add the finely diced onion to the saucepan and sauté for about 5 minutes until they become translucent.
- Add Garlic and Chilies:
- Stir in 1 tbsp minced garlic and the chopped fresh chilies. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Build the Sauce
- Add Tomato Paste:
- Stir in 1 can tomato paste and cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
- Deglaze with Wine:
- Pour in the white wine, stirring to deglaze the pan and incorporate all the flavors.
- Add Diced Tomatoes:
- Add the 2 cans of diced tomatoes with their juices. Stir well to combine.
- Season the Sauce:
- Add 1 tbsp dried parsley, 1 tsp dried oregano, 1 tbsp red pepper flakes, 1 tsp salt, and ¼ tsp ground black pepper. Stir to combine.
Simmer the Sauce
- Bring to a Simmer:
- Increase the heat to medium-high to bring the sauce to a gentle simmer.
- Simmer and Reduce:
- Once simmering, reduce the heat to low and let the sauce cook for 30-40 minutes, stirring occasionally, until it has thickened to your desired consistency.
Finish and Serve
- Taste and Adjust:
- Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or red pepper flakes to taste.
- Serve:
- Remove the sauce from heat and let it cool slightly before serving over pasta, as a pizza base, or in any recipe that calls for marinara sauce.
Notes
- Spiciness Adjustment: Adjust the amount of fresh chilies and red pepper flakes to control the heat level.
- Fresh Herbs: Substitute dried herbs with fresh ones for a brighter flavor. Use 3 times the amount of fresh herbs as dried.
- Wine Substitution: If you prefer not to use wine, substitute with chicken or vegetable broth.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian American
If you liked this, you are going to love these favorite Italian recipes:
An Italian Classic: How to Make Ciabatta Bread
Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition
Maritozzi con la Panna: Cream Filled Italian Buns
Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta
OMG, this is the BEST marinara sauce in the world, hands down!
This sauce is so versatile. I used it for pasta one night and as a dipping sauce for breadsticks the next. Both were great!
This has become my go-to marinara sauce. Easy to make and so flavorful! Deliziozo!!
Made this sauce last night and it was incredible! The fresh chilies really add a nice heat. I will make this in huge batches going forward and freeze what I don’t use immediately.
I used this sauce as a base for my homemade pizza. Add a little extra garlic, and it is absolutely perfect.