This delicious Spicy Marinara Sauce is ready in under 20 minutes, and it's made with the convenience of an Instant Pot. Sauté the onion, toss the other ingredients, and cook for 10 minutes. That's it!
I tried to recreate my favorite spicy pasta sauce from Rome in a spicy version. My family loved it, and I started making it more often.
This homemade, spicy marinara sauce is thick and creamy, with a gentle heat(try this jalapeno spaghetti). It also tastes better than store-bought.
If you want a delicious, savory dinner, this recipe is all yours!
Why You'll Love This Recipe?
⭐️Versatile, use this as a pasta or pizza base sauce.
⭐️This Instant Pot method saves cooking and prepping time.
⭐️No splatters and cleaning is like a breeze.
The Ingredients
- Onion. Yellow onions work best for this recipe.
- Tomato. Roma tomatoes are the best. However, you can substitute with plum tomatoes.
- Basil & Oregano. I have used dried herbs.
- Red pepper flakes add heat and kick to the sauce. Adjust the quantity to your personal preference.
- Olive oil. Olive oil brings out the Italian flavors and blends with the tomato and herb flavors.
- Diced tomatoes. Use canned diced tomatoes along with fresh tomatoes. You can also use canned crushed tomatoes.
How To Make Spicy Marinara Sauce
- Step 1. Set the Instant Pot to sauté mode, add olive oil and onion, and sauté until soft.
- Step 2. Add the tomato and sauté until the edges soften, then add the diced tomato, basil, oregano, red chili flakes, and salt. Stir well.
- Step 3. Close the lid, set the timer for 10 minutes, let the steam release naturally, and then open the lid.
- Step 4. Blend into a smooth sauce with a hand blender and transfer to an airtight container.
♨️How To Adjust The Heat
This spicy marinara sauce is mildly spicy. The red pepper flakes are the sole ingredient responsible for the heat. Adjust the quantity to your heat tolerance.
How To Thicken The Sauce?
This sauce yields a perfectly smooth consistency(like this spicy yogurt sauce). If you prefer a thicker consistency, try one of the following.
- When you plan to thicken the sauce in the Instant Pot, leave it in the inner stainless steel pot. Set the electric pressure cooker to sauté mode and cook without the lid.
- You can also strain the excess water and cook it until it is reduced.
- You can also add onion powder and garlic powder.
- Add cheese and reheat.
- Add cornstarch or all-purpose flour (diluted in water) and reheat until the sauce thickens.
Storage & Reheating
In the refrigerator: Leftover spicy marinara sauce can be stored for up to 5 days.
In the freezer: I never had a chance to freeze it, but it would last up to 3 months when frozen.
Reheating: Sprinkle with water to loosen the texture, then reheat on the stovetop or gently in the microwave.
Frequently Asked Questions
Marinara sauce is limited to the basic pasta sauce. Tomato sauce is a broad term with multiple variations and numerous ingredient choices.
When using the pressure cooker, follow the procedure below until the sauteing step. Allow the pressure cooker to cook for one whistle on high heat, then turn the heat to low and cook for 5 minutes.
Follow the same steps in this recipe for prepping. Do the sautéing in a heavy-bottomed sauce pot over medium heat, and cook until the sauce thickens.
📖 Recipe
Spicy Marinara Sauce
Ingredients
- 2 tablespoon olive oil
- 1 cup onion roughly chopped
- 2 cup tomato preferably Roma tomato
- 16 oz diced tomato canned
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 teaspoon red chili flakes
- ½ teaspoon salt
Instructions
- Set the Instant pot to saute mode.
- Add olive oil and onion.
- Saute until onion becomes soft and tender.
- Add tomato and saute until the edges of the tomato become soft.
- Add diced tomato, basil, oregano, red chili flake, and salt.
- Stir until they are combined well.
- Close the lid of the Instant Pot, and set the timer to cook for 10 minutes.
- Allow the steam to release naturally.
- Open the lid, and blend into a smooth sauce using a hand blender.
- Transfer to the airtight container.
Notes
- Use it for up to 5 days when refrigerated
- And up to 2 months when frozen.
- You may reduce the red chili flakes, but it also tastes good.
