Two Tomato Arrabbiata Sauce Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil and cook spaghetti according to package directions; drain, reserving 1 cup of pasta water.
• Meanwhile, in a food processor, combine sun-dried tomatoes, garlic, red pepper flakes, and 2 tablespoons hot water.
• With machine running, drizzle in olive oil; add grape tomatoes, salt, lots of black pepper, and process until smooth.
• Transfer sauce to a large bowl and stir in cheese and most of the parsley and chives (reserve some for garnish).
• Stir in reserved pasta water; add cooked spaghetti and toss vigorously to combine.
• Garnish with reserved parsley and chives.