How To Make Spicy Arrabbiata Sauce
Arrabbiata sauce is s a spicy, tomato-based sauce with loads of basil and garlic. You can use it in pasta, sandwiches, pizzas, and even as a dipping sauce.
Serves:
Ingredients
- 3tbspbutter,or extra virgin olive oil
- 2tspred pepper flakes,crushed, or more/less to taste
- 1small yellow,or red onion, finely diced
- 6large cloves garlic,minced or pressed
- 28ozwhole tomatoes,(2 cans), preferably San Marzano
- ½cupfresh basil leaves,(1 packed), torn or roughly-chopped
- 1tspsea salt
- ½tspblack pepper,freshly-cracked
Instructions
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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.
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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.
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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.
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Then let the sauce continue to cook uncovered for about 25 to 30 minutes, stirring occasionally, until it has thickened and reached your desired consistency.
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Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
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Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.
Nutrition
- Calories: 61.07kcal
- Fat: 4.61g
- Saturated Fat: 2.78g
- Trans Fat: 0.17g
- Monounsaturated Fat: 1.16g
- Polyunsaturated Fat: 0.29g
- Carbohydrates: 4.98g
- Fiber: 2.09g
- Sugar: 2.66g
- Protein: 1.15g
- Cholesterol: 11.45mg
- Sodium: 256.20mg
- Calcium: 44.44mg
- Potassium: 216.30mg
- Iron: 0.71mg
- Vitamin A: 62.83µg
- Vitamin C: 14.00mg
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