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🌶️ Arrabbiata Sauce
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| :fork_and_knife_with_plate: 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
:cooking: 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.
Step 7
Serve immediately or refrigerate in a sealed container for up to 4 days.