ARRABIATA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 6 servings
Number Of Ingredients 9
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.
PATRICK'S ARRABIATA SAUCE
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
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
ARRABBIATA SAUCE
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
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
UMBRIAN STYLE ARRABIATTA SAUCE
This is a regional Italian recipe for a "hot" pasta sauce - my favourite meatless tomato sauce. The addition of sweet pepper, ginger, and honey (traditional for that part of Italy) both complements and tempers the heat of the sauce. I prefer to make it with fresh hot peppers or paste, but I've included a "cheater" method using hot red pepper flakes. The addition of eggplant is also traditional, but optional - if you don't care for eggplant, just leave it out.
Provided by labouchet
Categories Sauces
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
- In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
- Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
- Remove from heat and add to simmering tomatoes.
- Add oregano and basil, and taste for salt and black pepper.
- Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now.
- Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
- Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
- If using eggplant: Drain cubes after 30 minutes and rinse in colander.
- Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
- Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
- Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
- When clove sizzles, swirl it in pan, and then add eggplant.
- Saute on high heat, tossing frequently, until golden.
- Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
- Serve over cooked pasta.
ARRABIATTA SAUCE
This is a great favorite of anyone who loves spicy sauces for pasta and can be made either vegetarian or with my way with a good Italian Pancetta. The ultimate way is to use fresh tomatoes and not canned but canned works as well to save time. The amount of herbs and hot pepper can be adjusted to your own tastes but this guideline is awesome.
Provided by bggio
Categories Spaghetti
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- in boiling pot of water place tomatoes for a few minutes to loosen skins.
- Peel skins from tomatoes and discard boiling water,.
- In a stock pot place skinned tomatoes or (canned) to boil with 1/4 cup olive oil and 5 cloves of garlic and bring to a boil add the sugar, salt, pepper and herbs and continue to boil (crush tomatoes with potato masher after 45 min).
- In a separate fry pan place 3 tablespoons of olive oil and pancetta until fat is melted.
- T.
- hen add the onion until sweated then add 5 cloves of garlic
- Add red pepper and hot pepper and fry 3-4 minutes with onion and garlic.
- add red wine and simmer the mixture for 3-4 minutes and then add to the tomato and boil for 10 minutes.
- add the lemon juice and simmer on low for 45 minutes.
- Use your favorite pasta (penne or spaghettini are my faves).
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