Arrabiatta Sauce Recipes

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.

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.

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).

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.

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.

Steps:

• Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
• Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
• Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

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.

Steps:

• In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

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.