Arrabiata Sauce

Notes

• Sauce is sufficient for 500 g of pasta.
• Use pureed tomatoes instead of crushed. Try San Marzano tomatoes.
• Use 2 tsp instead of 1 tbsp red pepper flakes.
• Blend the sauce with an immersion blender.
• Don’t reduce the sauce too much.

Yield

4-6 servings.

Ingredients

• 1 to 2 tablespoons olive oil
• 1 tablespoon crushed red pepper flakes
• 3 to 4 cloves garlic, minced
• 1 small to medium onion, chopped
• 1/2 cup white wine (or chicken broth)
• Two 15-ounce cans crushed tomatoes
• 2 tablespoons Italian seasoning
• Pinch sugar
• Salt and freshly ground black pepper

Steps

1. 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.
2. Add the wine (or chicken broth), whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half.
3. Add the crushed tomatoes and Italian seasoning and stir to combine.
4. Add a pinch of sugar and some salt and pepper to taste.
5. Reduce the heat to low and simmer for 30 minutes.

Source

https://www.foodnetwork.com/recipes/ree-drummond/arrabiata-sauce-2755373