top of page

Arrabbiata Sauce


4 tablespoons butter or extra virgin olive oil

2–4 teaspoons crushed red pepper flakes*, or more/less to taste

1 small yellow, finely diced

8 large cloves garlic, minced

2 (28-ounce) cans San Marzano whole tomatoes

1/2 cup packed fresh basil leaves, chopped

1 teaspoon Himalayan salt

1/2 teaspoon freshly-cracked black pepper


1. Heat butter or olive oil in a large saucepan (or deep sauté pan) over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onions and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.

2. Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened** and reached your desired consistency.

3. Stir in the basil, salt and pepper, and meat of choice (we used ground bison). Season with any extra salt, pepper and/or crushed red pepper flakes as needed. Top with Parmesan, microgreens, and basil.

4. Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.


bottom of page