Arrabbiata Sauce
Published May 1, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 2garlic cloves, minced
- 1 to 2teaspoons crushed red pepper
- 1(28-ounce) can whole peeled tomatoes
- Salt
Nutritional analysis per serving (5 servings)
124 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat the olive oil, garlic and crushed red pepper over medium-high. Cook, stirring frequently, until the garlic sizzles and just starts to take on color, about 2 minutes. (You don’t want it to crisp or darken, as the whole sauce may become bitter if the garlic overcooks.)
- Step 2
Add the tomatoes and their juices, crushing the whole tomatoes by hand as you add them, and 1 teaspoon salt. Bring to a simmer over medium-high, crushing the tomatoes with a spoon as you wait for it to start burbling.
- Step 3
Once the sauce is simmering, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally, until the sauce thickens and the tomatoes taste more sweet than tangy.
- Step 4
Season to taste with salt. The sauce will keep, refrigerated, for 3 to 4 days, or frozen for up to 3 months.
Private Notes
Comments
This was my favorite dish at the long-gone, much lamented Bruno's Ristorante in L.A. When they closed, the chef gave me the recipe; it was similar to this, but used sun-dried tomatoes softened in olive oil instead of canned tomatoes (Costco's sun-dried tomatoes in olive oil work beautifully) and added white wine and a hit of cream. I generally don't add salt, since sun-dried tomatoes are made with salt. Delicious over pasta, alone or with grilled chicken.
You can reverse too much “heat” by adding a raw peeled potato to the pot and cooking gently for 10-20 minutes depending on how much kick you want to remove. I use this whenever I overdo the cayenne in my Manhattans clam chowder
LOL, there were no amounts on the recipe the chef gave me, just a list of ingredients jotted on a postcard, so I add ingredients until it tastes right. The Costco jar is 35 oz, and I probably use 1/2 to 1 cup of wine and maybe a quarter cup of cream? Not much oil other than what clings to the tomatoes. I use at least 4 cloves garlic and 2 tsp red pepper flakes, but adjust to taste. Don't add salt until you taste it, because the tomatoes can be very salty. Sometimes I puree some of the tomatoes.
Try this recipe, it's delicious, easy and so few ingredients. I followed the recipe to a 'T' and the results perfect on pasta or wherever a semi-spicy tomato sauce is needed - and it stores in the fridge for a few days. Follow the technique, timing and heated pan instructions. I didn't deviate from the amount of salt in the recipe - found it sufficiently salted at the end of preparation.
Bright and delicious flavor--super simple to prepare! We used 1 tsp. of crush red pepper; it was plenty spicy with that! We topped our rigatoni with Parmesan and whole milk ricotta. Perfection!
I added some sauteed zucchini for a vegetable.