Sugo Allarrabbiata 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!

SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE

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.

SUGO ALL'ARRABBIATA

Steps:

• Heat a large skillet and EVOO (Extra Virgin Olive Oil) over medium heat
• Chop garlic cloves and add to pan once the oil starts to smoke
• Saute for 30 seconds or until the garlic is given off a strong aroma (DO NOT let the garlic burn! If it does, you will have to start all over!)
• Carefully add the the two 28 oz. cans to the skillet
• Add in the all seasonsings (salt, pepper, italian seasonings, red pepper flake) and stir together
• Bring sauce to a simmer and reduce heat to med-low for 25-30 min, stirring occasionally
• Taste sauce after 30 min simmer and determine whether it needs more kosher salt
• ***IF the sauce is to acidic, add .25 teaspoon sugar and taste again, adding more if necessary
• ***IF the sauce is too sweet, add a tiny splash of balsamic vinegar
• Once the flavors have been adjusted and thickened up to your liking, take the sauce off of the heat, chiffonade the basil and stir into sauce
• Stir in noodles and drizzle each serving with EVOO, serve with Parmesano Reggiano or Pecorino Romano, if you would like to use cheese
• Buon Appetito!