Arrabbiata Sauce
- Yield 6
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Arrabbiata Sauce is a gluten-free recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons extra virgin olive oil (or butter)
- 2-4 teaspoons crushed red pepper flakes*
- 1 small yellow onion, finely diced
- 6 large cloves garlic, minced or pressed
- 2 (28-ounce) cans whole tomatoes, preferably San Marzano
- 1/2 cup packed fresh basil leaves, torn or roughly-chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
Method
Warm olive oil or butter in a large saucepan (or deep sauté pan) over medium-a hot burner until melted. Tip in crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Tip in onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Tip in garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Tip in in the tomatoes and stir to combine.
Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low let it bubble gently. Lower heat to medium to maintain a steady let it bubble gently. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened** and reached your desired consistency.
Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
Plate while it is hot. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.
