Fresh 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:

• 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:

• Heat olive oil in 2-quart saucepan over medium heat and cook garlic and red pepper flakes 30 seconds. Stir in sauce. Simmer, stirring occasionally, 8 minutes. Serve over hot linguine.
• Smart Choices Program™ approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
• While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and grated onion and saute for 1 minute. Add the sun-dried tomato paste, red pepper flakes and garlic and saute until fragrant, about 1 minute. Add the canned tomatoes, season with salt and pepper and cook, stirring occasionally, until the sauce comes to a simmer and reduces slightly, 5 to 7 minutes.
• Transfer the pasta to the skillet with the sauce, adding a little pasta water if need be, and toss together. Plate high and mighty and garnish with basil leaves and fresh Parmesan.

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.

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.

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 oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
• Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
• Serve over pasta cooked al dente.

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:

• 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:

• 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:

• 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:

• Place all the ingredients in a food processor or blender and process until smooth.
• Taste for any seasoning correction.
• Delicious warm served over fresh pasta or spooned on bruschetta slices!
• Yield is estimated.

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.