Authentic Arrabiata Sauce Recipes

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ITALIAN ARRABBIATA SAUCE (SUGO ALL'ARRABBIATA)



Italian Arrabbiata Sauce (sugo all'arrabbiata) image

This rich and hearty arrabbiata sauce will add the perfect amount of dimension and spice to your favorite Italian recipes. The sauce is made up of garlic, tomatoes, and red pepper flakes that are simmered to perfection and then topped with fresh herbs!

Provided by A Simple Palate

Categories     Main Course     Side Dish

Time 3h10m

Number Of Ingredients 8

2 Tablespoons olive oil
5-8 garlic cloves, minced
3-4 28 oz. canned San Marzano tomatoes ((with juices))
2 Tablespoons tomato paste
1/4 teaspoon red pepper flakes ((adjust to desired level of spiciness))
1/2 teaspoon (each) salt & black pepper
2 Tablespoons fresh basil, chopped ((or 2 teaspoons dried basil))
1-2 teaspoon fresh oregano, chopped ((or 1 teaspoon dried oregano))

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!

Nutrition Facts : Calories 77 kcal, Carbohydrate 7.8 g, Protein 1.8 g, Fat 5.2 g, Sugar 4.9 g, ServingSize 1 serving

ARRABIATA SAUCE



Arrabiata Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 to 2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
3 to 4 cloves garlic, minced
1 small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Two 15-ounce cans crushed tomatoes
2 tablespoons Italian seasoning
Pinch sugar
Salt and freshly ground black pepper

Steps:

  • Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the red pepper flakes, garlic and onions and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes.
  • Let cool, then portion into 4 freezer bags and freeze.

ARRABIATA SAUCE RECIPE



Arrabiata Sauce Recipe image

The Classic Arrabiata Sauce or Sugo all'arrabiata, made with sweet San Marzano tomatoes, garlic and lots of red pepper flakes!

Provided by Florentina

Categories     Main

Time 1h5m

Number Of Ingredients 9

1 medium yellow onion (minced)
6 cloves garlic (minced)
2 tsp red pepper flakes + more to your taste buds
2 X 28 oz can San Marzano Tomatoes (whole)
1/4 c extra virgin olive oil
1 bay leaf
sea salt to taste
15 leaves basil (torn)
1 lb penne pasta or spaghetti

Steps:

  • In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn't get any color on it.
  • In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
  • Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.
  • Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.

Nutrition Facts : ServingSize 2 g, Calories 159 kcal, Carbohydrate 8.9 g, Protein 1.6 g, Fat 14.3 g, SaturatedFat 2 g, Sodium 162.4 mg, Fiber 1.8 g, Sugar 2.5 g, UnsaturatedFat 21.1 g

ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Provided by Ellen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g

PENNE ARRABIATA



Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

PATRICK'S ARRABIATA SAUCE



Patrick's Arrabiata Sauce image

A low-cost spicy sauce with strong flavours and a silky texture. It does take a little time to make but the quantities yield 8 servings so that you can refrigerate or freeze the rest. Works great with dried pasta! It is the outcome of three years of trial and error, and I feel like I no longer need to experiment with the ingredients and method. If you're looking for a basic sauce which will allow for the taste of fresh pasta to be more up front, then this sauce might not be for you. To be served on a bed of your favourite pasta, topped with a few fresh basil leaves.

Provided by Patrick Lavigne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h20m

Yield 8

Number Of Ingredients 12

1 cup olive oil
¼ cup unsalted light butter
6 large cloves garlic, thinly sliced
5 yellow onions, sliced 1/4-inch thick
1 cup red cooking wine
15 Italian plum tomatoes, coarsely chopped
20 leaves fresh basil
5 tablespoons double concentrated tomato paste
1 tablespoon smoked paprika
1 tablespoon white sugar
2 teaspoons cayenne pepper
2 teaspoons salt, or to taste

Steps:

  • Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
  • Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
  • Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 26.5 g, Cholesterol 10 mg, Fat 31.4 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 5.9 g, Sodium 828.7 mg, Sugar 12.5 g

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