Spicy Pizza Sauce
Updated Aug. 27, 2024
- Total Time
- 1 hour, largely unattended
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons unsalted butter
- 1 to 2tablespoons red chile powder or flakes (any mix of gochugaru, togarashi, Aleppo pepper, Espelette pepper and red-pepper flakes, plus 1 teaspoon smoked paprika)
- 1(28-ounce) can whole plum tomatoes, crushed with your hands
- 1large red or yellow onion, quartered lengthwise and peeled
- 1(2-inch square) Parmesan rind
- Salt
- 1teaspoon granulated sugar (optional)
Nutritional analysis per serving (10 servings)
86 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 241 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 saucepan over medium, melt the butter, then add the chile powder and stir until fragrant, just a few seconds (be careful not to burn the chiles). Add the tomatoes, along with ½ cup water swished around the can to catch any clinging sauce. Stir in the onion, Parmesan rind, 1 teaspoon salt and the sugar, if using.
- Step 2
Bring to a boil, then lower the heat to simmer. Partially cover and cook, stirring occasionally, until the sauce is thick and jammy, about 45 minutes. Discard or eat the onion. Discard the rind. Taste and add more salt or sugar as needed.
- Step 3
Use right away or store in a tightly sealed container. The sauce should keep for up to 5 days in the refrigerator (and is even easier to cook with when cold).
Private Notes
Comments
I made this with a mix of gochugaru and red pepper flakes and it was so delicious. Do you want a slightly sweaty brow while you eat your pizza so that you can pretend you're in the south of Italy? Add the full two tablespoons of red chili. It you just want some heat on your palate, add a little less. I think this is my new go-to pizza sauce recipe. I wonder what it's like to be the DJ Kahled of NYT Cooking? Another win from Eric Kim.
This is really good and I salute you! But also, I use chorizo as a condiment these days. Just a quarter pound in the sauce makes it delightful!
Zippier than my usual pizza sauce. This makes a lot of pizza sauce. I usual follow Sam Sifton's pizza video and only use 3 tablespoons of sauce per pizza so I froze the extra. I used a teaspoon each of kashmiri mirch, Aleppo pepper, gochugaru, urfa biber and smoked paprika because I had them all in the cupboard leftover from other NYTimes recipes.
Great recipe! I had one issue, but I believe it was due to the brand of canned of tomatoes. I used a 28 oz. can of Muir Glen organic San Marzano style whole peeled tomatoes. There was a lot of liquid in the can but I added the water. It took well over an hour to cook down to the right consistency and the yield was less than a quart. I'll try this again with a different brand of canned tomatoes. I'm wondering if anyone had the same issue.
Magically delicious! I didn't have a Parmesan rind so put in a cube of parm instead. Turned out great.
Zippier than my usual pizza sauce. This makes a lot of pizza sauce. I usual follow Sam Sifton's pizza video and only use 3 tablespoons of sauce per pizza so I froze the extra. I used a teaspoon each of kashmiri mirch, Aleppo pepper, gochugaru, urfa biber and smoked paprika because I had them all in the cupboard leftover from other NYTimes recipes.
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