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How to Make Spicy Marinara Sauce

How to Make Spicy Marinara Sauce

How to Make Spicy Marinara Sauce

Made with tomatoes, fresh chilies, aromatic garlic, and a splash of white wine, this sauce adds a delicious kick to any pasta dish.

Please… Eat with me. 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!

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How to Make Spicy Marinara Sauce


How to Make Spicy Marinara Sauce


Prepare the Ingredients

  1. Chop and Dice:
    • Finely chop 1-2 fresh red chilies.
    • Mince garlic if using fresh garlic.
    • Finely dice ½ cup onion.

Sauté the Aromatics

  1. Heat the Oil:
    • In a large saucepan, heat 2 tbsp olive oil over medium heat.
  2. Cook the Onions:
    • Add the finely diced onion to the saucepan and sauté for about 5 minutes until they become translucent.
  3. 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

  1. Add Tomato Paste:
    • Stir in 1 can tomato paste and cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
  2. Deglaze with Wine:
    • Pour in ½ cup white wine, stirring to deglaze the pan and incorporate all the flavors.
  3. Add Diced Tomatoes:
    • Add the 2 cans of diced tomatoes with their juices. Stir well to combine.
  4. 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

  1. Bring to a Simmer:
    • Increase the heat to medium-high to bring the sauce to a gentle simmer.
  2. 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

  1. Taste and Adjust:
    • Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or red pepper flakes to taste.
  2. 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.

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How to Make Spicy Marinara Sauce

How to Make Spicy Marinara Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Kristi Kaiser
  • 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

Units Scale
  • 2 cans diced tomatoes (14.5 ounces each, 820g)
  • 1 can tomato paste (6 ounces, 170g)
  • 12 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

  1. Chop and Dice:
    • Finely chop 1-2 fresh red chilies.
    • Mince garlic if using fresh garlic.
    • Finely dice ½ cup onion.

Sauté the Aromatics

  1. Heat the Oil:
    • In a large saucepan, heat 2 tbsp olive oil over medium heat.
  2. Cook the Onions:
    • Add the finely diced onion to the saucepan and sauté for about 5 minutes until they become translucent.
  3. 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

  1. Add Tomato Paste:
    • Stir in 1 can tomato paste and cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
  2. Deglaze with Wine:
    • Pour in the white wine, stirring to deglaze the pan and incorporate all the flavors.
  3. Add Diced Tomatoes:
    • Add the 2 cans of diced tomatoes with their juices. Stir well to combine.
  4. 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

  1. Bring to a Simmer:
    • Increase the heat to medium-high to bring the sauce to a gentle simmer.
  2. 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

  1. Taste and Adjust:
    • Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or red pepper flakes to taste.
  2. 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

 

View Comments (4)
  • I used this sauce as a base for my homemade pizza. Add a little extra garlic, and it is absolutely perfect.






  • 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.






  • This sauce is so versatile. I used it for pasta one night and as a dipping sauce for breadsticks the next. Both were great!






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