Arrabbiata Spicy Italian Red Sauce Recipes

ITALIAN ARRABBIATA SAUCE (SUGO ALL'ARRABBIATA)

Steps:

• Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.
• Add tomatoes & simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often.
• For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
• Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!

ARRABBIATA (SPICY ITALIAN RED SAUCE)

Steps:

• Warm EVOO and butter over medium high heat until butter is melted.
• Add in all of the red pepper flakes and stir until fragrant, 1-2 minutes.
• Add all onions, peppers, garlic powder, Italian seasoning, salt and pepper and sauté until veggies are soft, about 7-10 minutes.
• Add tomatoes, agave, water and torn basil and stir until combined. Bring to a boil and reduce to low heat. Simmer for 4 hours.
• Add Parmesan cheese and stir. Use immediately or let cool and store in the fridge for up to 5 days or freezer for up to 1 year.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.