Umbrian Style Arrabiatta Sauce Recipes

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.

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:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

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:

• 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.