Best Arrabbiata Sauce Recipe

ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Recipe From allrecipes.com

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
Calories76.9 calories
Carbohydrate11.8 g
Fat1 g
Fiber2.1 g
Protein1.9 g
SaturatedFat0.2 g
Sodium258.2 mg
Sugar7.5 g

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.


SIMPLE ARRABBIATA SAUCE



Simple Arrabbiata Sauce image

Simple and spicy, with an incredible flavor.

Recipe From allrecipes.com

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

2 (28 ounce) cans diced tomatoes
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
⅓ cup chopped fresh basil
½ teaspoon salt and pepper to taste
Calories148.3 calories
Carbohydrate14.5 g
Fat6.9 g
Fiber3.6 g
Protein3.6 g
SaturatedFat1 g
Sodium907.2 mg
Sugar9.8 g

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.


PENNE ALL' ARRABBIATA



Penne All' Arrabbiata image

Arrabbiata is Italian for "angry," which refers to the spicy red peppers in this dish. Garnish with grated Romano cheese and fresh parsley, if desired.

Recipe From allrecipes.com

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients: 15

1 ½ pounds penne pasta
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, sliced
4 cups canned whole tomatoes, crushed
3 tablespoons capers
½ cup pitted and halved green olives
1 ½ teaspoons crushed red pepper
3 anchovy filets, rinsed and chopped
6 leaves fresh basil
1 pinch salt
ground black pepper to taste
⅔ cup red wine
1 cup fresh sliced mushrooms
6 ½ ounces pancetta bacon, finely chopped
Calories779.2 calories
Carbohydrate112.2 g
Cholesterol26.8 mg
Fat24.8 g
Fiber7.7 g
Protein25.8 g
SaturatedFat6.9 g
Sodium1165.3 mg
Sugar10.6 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
  • Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
  • Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.


ARRABBIATA SAUCE WITH ZUCCHINI NOODLES



Arrabbiata Sauce with Zucchini Noodles image

This popular Italian dish is flavorful and spicy. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing! -Courtney Stultz, Weir, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients: 18

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/4 cup dry red wine or beef broth
3 tablespoons tomato paste
2 teaspoons honey
1 teaspoon cider vinegar
3/4 teaspoon dried basil
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
ZUCCHINI NOODLES:
2 large zucchini
1 tablespoon olive oil
1/4 teaspoon salt
Chopped fresh parsley, optional
Calories 287 calories
Fat13g fat (4g saturated fat)
Cholesterol71mg cholesterol
Sodium708mg sodium
Carbohydrate17g carbohydrate (11g sugars
Fiber4g fiber)
Protein26g protein. Diabetic Exchanges

Steps:

  • In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally., For noodles, trim ends of zucchini. Using a spiralizer, shave zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.


PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

Angry penne - the spicy favourite of the Italian cuisine.

Recipe From bbcgoodfood.com

Provided by mbenza

Time 30m

Yield Serves 3

Number Of Ingredients: 12

3 tsp oregano
1 tsp thyme
3 tsp dried basil
3 garlic cloves, chopped
2 dried chilli peppers
400g tin of cherry tomatoes in sauce
2 tbsp balsamic vinegar
handful of fresh basil
handful of grated parmesan cheese
pinch of salt and black pepper to taste
olive oil
300g penne or other short pasta

Steps:

  • Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
  • Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
  • Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
  • Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
  • In the meantime, cook the penne according to the packet instructions.
  • Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.




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  3. 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.
  4. 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.
  5. 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.
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