ARRABIATA SAUCE RECIPE
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
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
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.
PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
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.
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).
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
ARRABIATA SAUCE
Make and share this Arrabiata Sauce recipe from Food.com.
Provided by KaffirLime
Categories Sauces
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Put olive oil in a heated pan and put in garlic. Quickly sauté but not let garlic brown. Put in pomodoro sauce.
- Add chilies and mix well.
- Add salt to taste.
- Toss in pasta and serve hot.
- Some parsley to garnish.
Nutrition Facts : Calories 172, Fat 5.4, SaturatedFat 0.7, Sodium 1933.1, Carbohydrate 30.1, Fiber 7, Sugar 20.5, Protein 7
PENNE ALL'ARRABBIATA
Angry penne - the spicy favourite of the Italian cuisine.
Provided by mbenza
Time 30m
Yield Serves 3
Number Of Ingredients 12
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.
ARRABBIATA SAUCE
Steps:
- Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
- During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
- Remove from heat, then stir in basil and salt and pepper to taste.
- Force through food mill into a large bowl.
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2.5/5 (12)Category SauceCuisine ItalianTotal Time 30 mins
- 1. In a large sauté pan over medium heat, warm the olive oil until just simmering. Add the onion and sauté until softened, about 5 minutes.
- 2. Add the minced garlic and pancetta and cook, stirring occasionally, until some of the fat starts to render out of the pancetta and the garlic is fragrant but not brown, about 2 minutes.
- 3. Add the diced tomatoes and dried peppers and cook, stirring occasionally, until sauce is thick, about 12 minutes. Remove the peppers.
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