Italian Arrabbiata Sauce Sugo Allarrabbiata Food

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!

ARRABBIATA SAUCE

Steps:

• Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
• Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.

ARRABBIATA (SPICY ITALIAN RED SAUCE)

Steps:

• Warm EVOO and butter over medium high heat until butter is melted.
• Add in all of the red pepper flakes and stir until fragrant, 1-2 minutes.
• Add all onions, peppers, garlic powder, Italian seasoning, salt and pepper and sauté until veggies are soft, about 7-10 minutes.
• Add tomatoes, agave, water and torn basil and stir until combined. Bring to a boil and reduce to low heat. Simmer for 4 hours.
• Add Parmesan cheese and stir. Use immediately or let cool and store in the fridge for up to 5 days or freezer for up to 1 year.