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.
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.
Followed to a T. Perfect. Went with just one teaspoon of red peppers and the heat was fine (I’m a fan of spicy). Didn’t add any more salt at the end. Didn’t need it. Used three spoonfuls on 100g of spaghetti which is my favorite pasta. Saved the rest on the freezer for another day. This one is a keeper.
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