I believe Arrabbiata is that sauce.

A few simple ingredients and a bit of simmering time and you have a flavourful, versatile sauce with a beautiful spicy kick.

It’s one of Italy’s best-known pasta sauces and for good reason too.

Free printable recipe is available on our site:

Ingredients:
3 tbsp extra-virgin olive oil
1 small onion peeled and finely diced
4 fat cloves of garlic peeled and minced
1 tsp chilli flakes (red pepper flakes) – add more if you like it really spicy
4 x 400g (4 x 14oz) cans San Marzano tomatoes *see note 1
1 tbsp tomato puree (paste for USA)
½ tsp salt
½ tsp black pepper
A good handful (about 10g) fresh basil leaves roughly chopped (or 1 tsp dried basil)

Instructions
1. Add the oil to a large saucepan and heat over a low-medium heat.

2. Add the chopped onions to the pan and cook for 10-15 minutes, stirring often, until the onions are very soft (they shouldn’t be browned though).

3. Add the garlic and chill flakes and cook for a further 2 minutes.

4. Add the tinned tomatoes, tomato puree, salt and pepper and stir together.

5. Turn up the heat to medium and bring to a gentle simmer. Then turn down the heat and simmer gently for 45-50 minutes, until thickened. Stir occasionally and break up the tomatoes with a wooden spoon as you stir.

6. Stir in the basil and give the sauce a taste. Add a little more salt and pepper if you like.

7. Serve with fresh pasta, cooked gnocchi or ravioli. I love to sprinkle on some basil leaves, black pepper and parmesan when serving.

Notes
*Note 1 – San Marzano Tomatoes
San Marzano tomatoes are the absolute best for Arrabbiata. They have a thicker flesh, less seeds, they’re less watery, less acidic and they’re sweeter than regular tinned tomatoes.
I buy mine at deli shops or online from Sous chef. I’ve seen them in Waitrose too. They’ll say ‘San Marzano DOP’ or ‘San Marzano PDO’ on the label – so you know they’re the right ones.
*PDO = Protected designation of origin
*DOP =Denominazione d’Origine Protetta (which means Protected designation of origin)
If you can’t get hold of them, you can use other good quality tinned whole tomatoes + ¼ tsp of sugar per 400g/7oz tin.Secret Tip: I found Sainsbury’s Italian plum tomatoes were actually very close in taste (when doing a blind raw taste test at home). I didn’t need the extra sugar when using that brand (I wasn’t paid by them to say that, it’s purely my opinion).

Can I make it ahead?
Yes, you can make ahead, then cool, cover and refrigerate for up to 3 days.Reheat in a pan over a medium heat, stirring occasionally until piping hot – about 6-8 minutes.

Can I freeze Arrabbiata?
Yes, cool, pour into a freezer-proof container and seal with a lid. Then freeze.Defrost overnight in the refrigerator.
Reheat as per the reheat instructions above.

How to scale up or down
Double or halve the recipe using the same ingredient ratios.
If doubling you will need to simmer for 10 minutes longer.
If halving, you will need to simmer for 10 minutes less.

#CookingShow #Recipe #pasta

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