ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
- Stir in parsley. Ladle over the hot cooked pasta of your choice.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
FRESH ARRABIATTA SAUCE
I had some beautifully ripe tomatoes, jalepenos, fresh from the garden garlic, and basil - what better to make, but arrabiatta sauce? This turned out so delicious, I had to post it. To do this recipe (or any fresh tomato sauce recipe) justice, use the best, ripe tomatoes - those pinky ones you get at the supermarket in the winter just won't do. I would substitute canned plum tomatoes in a pinch, but never unripe, hard, wannabe tomatoes!
Provided by Katzen
Categories Low Protein
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
- Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
- Serve over pasta cooked al dente.
Nutrition Facts : Calories 68.9, Fat 3.7, SaturatedFat 0.5, Sodium 8, Carbohydrate 8.7, Fiber 2.1, Sugar 4.6, Protein 1.7
ARRABBIATA SAUCE
Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper
Provided by Charlotte Pike
Categories Dinner
Time 35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium
ARRABIATTA SAUCE
This is a great favorite of anyone who loves spicy sauces for pasta and can be made either vegetarian or with my way with a good Italian Pancetta. The ultimate way is to use fresh tomatoes and not canned but canned works as well to save time. The amount of herbs and hot pepper can be adjusted to your own tastes but this guideline is awesome.
Provided by bggio
Categories Spaghetti
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
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).
More about "fresh arrabiatta sauce recipes"
BEST ITALIAN ARRABBIATA SAUCE RECIPE WITH FRESH TOMATOES …
From kannammacooks.com
4/5 (1)Category Pasta SauceCuisine ItalianTotal Time 40 mins
- Bring a lot of water to boil in a kettle. Drop in the tomatoes and let it cook for 2-3 minutes until the skin of the tomatoes starts to crack. Remove from heat and let it cool. Peel the skin of the tomatoes. Cut the tomatoes into half and remove the seeds. Keep a strainer below while removing seeds to catch the juices. Add in the strained juices to the tomato meat and blend in a mixer to a puree. Set aside.
- Heat Extra virgin olive oil in a pan and add in the finely chopped garlic and chopped onion. Fry till the onions are soft.
- Add in the pureed tomatoes, salt, pepper, red chilli flakes. little sugar and a teaspoon of balsamic vinegar.
- Simmer the Arrabbiata sauce for 10 minutes. Add in some chopped basil and switch off the flame.
BEST EVER ARRABBIATA SAUCE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (25)Category 30 Minute MealsServings 7Total Time 1 hr
- INFUSE: In a large saucepan over low heat, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
- SAUTE: Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes, stirring as necessary.
- SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher. Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce around the last 15 minutes. Taste and adjust with additional salt as desired. For a looser sauce, cook 30 minutes for a more concentrated flavor, let it cook for 40 minutes. I prefer it at the 40-minute mark.
- STORING: Use the sauce immediately with prepared pasta or allow for it to come to room temperature before storing in containers. The sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
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