"Angry" sauce: marinara's hot-headed sibling, with chili bloomed in the oil until the whole sauce carries the burn. Adjust the anger to taste.
2 tsp
🌶️ Red Pepper Flakes ›
or 2 fresh chilies, sliced
Mise en place
Before you start
Yield: About 600 ml
Prep checklist
Red Pepper Flakes — or 2 fresh chilies, sliced
Bloom the chili and garlic in oil over medium-low until the garlic is pale gold and the oil is faintly red, 2–3 minutes — this infusion IS the anger.
💡
Chili heat is fat-soluble: blooming in oil spreads it through every bite instead of leaving hot spots.
Add tomatoes and salt; simmer briskly 15 minutes until thickened and glossy-edged.
Finish with parsley. Taste for salt and courage.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Eggs poached straight in it
·
Anywhere marinara felt too polite
Garnish
A final swirl of butter or oil
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
Garlic Butter Salmon
Modern · Dinner
30-Minute Spicy Chicken & Spinach Stir-fry
Asian · Dinner