Arrabbiata Sauce¶

Arrabbiata Sauce

Serves	Total Time
7	1.07 hours

Ingredients¶

3 tbsp (42 g) extra virgin olive oil
3 tsp crushed red pepper flakes
1 (70 g) small yellow onion
6 large cloves garlic
2 cans (1.59 kg) whole tomatoes
0.5 cup (20 g) fresh basil leaves
1 tsp fine sea salt
0.5 tsp freshly-cracked black pepper

Cookware¶

1 large saucepan
1 wooden spoon
1 potato masher

Instructions¶

Step 1¶

Heat the extra virgin olive oil (or butter) in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally.

Step 2¶

Add small yellow onion (finely diced) and sauté for 5 minutes or until softened and translucent, stirring occasionally.

Step 3¶

Add garlic (minced or pressed) and sauté for 2 minutes more or until fragrant, stirring occasionally.

Step 4¶

Add in the whole tomatoes (preferably San Marzano) and stir to combine. Continue cooking, breaking up the tomatoes with a wooden spoon or potato masher, until the sauce reaches a low simmer.

Step 5¶

Reduce heat to medium to maintain a steady simmer. Let the sauce cook uncovered for about 25 minutes to 30 minutes, stirring occasionally, until thickened and desired consistency is reached.

Step 6¶

Stir in the fresh basil leaves (packed, torn or roughly-chopped), fine sea salt, and freshly-cracked black pepper. Taste and season with extra salt, pepper, or crushed red pepper flakes as needed.