Spicytomatosaucearrabbiata Recipes

SIMPLE ARRABBIATA SAUCE

Simple Arrabbiata Sauce image

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

Ingredients

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

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

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

Ingredients

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

QUICK ARRABBIATA SAUCE

Quick Arrabbiata Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
16 ounces angel hair pasta
1/4 cup olive oil
1/2 medium yellow onion, grated on a box grater
2 tablespoons sun-dried tomato paste (from a tube)
2 teaspoons crushed red pepper flakes
3 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, hand crushed
A small handful fresh basil leaves, for garnish
Freshly grated Parmesan, for garnish

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.

SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE

Spicy Chicken Meatballs with Arrabbiata Sauce image

This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!

Provided by Claire Thomas : Food Network

Categories side-dish

Time 30m

Yield 2 servings as a main course or 4 to 6 as an appetizer

Number Of Ingredients 27

Ingredients

1/2 cup fine breadcrumbs
1/2 cup finely chopped onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 teaspoons tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon parsley, finely chopped
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 pound ground dark meat chicken
1/3 cup milk
1 large egg
Olive oil, for cooking
2 cups Arrabbiata Sauce (recipe follows), heated
1/2 red onion, thinly sliced
1/2 cup finely grated Parmesan
1 bunch arugula (about 6 ounces)
1/4 cup thinly sliced basil leaves
2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
One 28-ounce can whole tomatoes
1 teaspoon tomato paste
1/2 cup dry white wine
3/4 cup thinly sliced basil leaves
Kosher salt and freshly ground black pepper

Steps:

For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.

SPICY TOMATO SAUCE FROM GIADA DE LAURENTIIS'S EVERYDAY ITALIAN

Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian image

Provided by Giada De Laurentiis

Categories Olive Tomato Vegetable Condiment Capers

Yield Serves 4 over a pound of pasta as a main course

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers, rinsed
1/2 teaspoon sea salt, plus more to taste
Generous pinch of dried crushed red pepper flakes
1 28-ounce can crushed Italian tomatoes

Steps:

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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