Arrabbiata Sauce
Take things up a notch with a fine dose of chili peppers
A red sauce is great but sometimes you want a little spark. Sure you could light it on fire like a vodka sauce, but for a more civil move, you can go with an arrabbiata sauce.
We’re scrapping two sweeter ingredients here. Reducing the onion, and removing the wine entirely. Basically, we’re trading sweet for spicy, upping the dosage of chili peppers in this sauce, and allowing it to blend throughout.
What you’ll need
Makes roughly 22 ounces
1/4 cup olive oil
1/2 small white onion, diced
3 cloves garlic, chopped
Seasoning: 1 tsp Arrabbiata Hot Italian Spice
28 ounces san marzano tomatoes. Fresh Roma tomatoes work too
Basil
Lets Do This
In a large pan, heat oil over medium heat
Add onion and cook until colored
Lower heat to medium-low and add garlic. Cook until just golden, adding spice mixture in for final minute, stirring through
Add tomatoes, salt and pepper to taste, and bring to a boil. Reduce heat to a simmer, toss in basil
Cook at a simmer for 1.5-3 hours, stirring occasionally until sauce thickens. Remove basil before serving
A healthy dose of chili peppers will move the sauce from sweet to spicy
Allow the spices to fuse with the oil before adding tomatoes
Finish off the sauce with its best friend, basil
Ready to cook? Get that heat!
