QUICK ARRABBIATA SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and grated onion and saute for 1 minute. Add the sun-dried tomato paste, red pepper flakes and garlic and saute until fragrant, about 1 minute. Add the canned tomatoes, season with salt and pepper and cook, stirring occasionally, until the sauce comes to a simmer and reduces slightly, 5 to 7 minutes.
- Transfer the pasta to the skillet with the sauce, adding a little pasta water if need be, and toss together. Plate high and mighty and garnish with basil leaves and fresh Parmesan.
SIMPLE ARRABBIATA SAUCE
Simple and spicy, with an incredible flavor.
Provided by Rick Ogg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 14.5 g, Fat 6.9 g, Fiber 3.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 907.2 mg, Sugar 9.8 g
ARRABBIATA SAUCE
Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper
Provided by Charlotte Pike
Categories Dinner
Time 35m
Number Of Ingredients 4
Steps:
- Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
- Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.
Nutrition Facts : Calories 76 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium
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EASY ARRABIATA SAUCE {READY IN 20 MINUTES!) - ISABEL EATS
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4.3/5 (65)Total Time 20 minsCategory SauceCalories 57 per serving
- Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for 30 seconds.
- Reduce heat to medium and add the diced tomatoes, tomato paste, chicken stock, basil, parsley, red pepper flakes and salt. Simmer until reduced slightly, about 10 minutes, stirring occasionally.
- Use an immersion blender (or regular blender) to blend the sauce to your desired consistency. I like my sauce fairly blended, but I know some others like it chunky.
- Taste and season with more salt, if needed. Serve immediately or let it cool down completely before placing it in an airtight container to store in the refrigerator.
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4.9/5 (25)Category 30 Minute MealsServings 7Total Time 1 hr
- INFUSE: In a large saucepan over low heat, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
- SAUTE: Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes, stirring as necessary.
- SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher. Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce around the last 15 minutes. Taste and adjust with additional salt as desired. For a looser sauce, cook 30 minutes for a more concentrated flavor, let it cook for 40 minutes. I prefer it at the 40-minute mark.
- STORING: Use the sauce immediately with prepared pasta or allow for it to come to room temperature before storing in containers. The sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
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