Umbrian Style Arrabiatta Sauce Recipes

SIMPLE ARRABBIATA SAUCE

Steps:

• In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

ARRABBIATA SAUCE

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.

ITALIAN ARRABBIATA SAUCE (SUGO ALL'ARRABBIATA)

Steps:

• Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.
• Add tomatoes & simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often.
• For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
• Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!

FRESH ARRABIATTA SAUCE

Steps:

• Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
• Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
• Serve over pasta cooked al dente.

UMBRIAN STYLE ARRABIATTA SAUCE

Steps:

• Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
• In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
• Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
• Remove from heat and add to simmering tomatoes.
• Add oregano and basil, and taste for salt and black pepper.
• Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now.
• Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
• Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
• If using eggplant: Drain cubes after 30 minutes and rinse in colander.
• Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
• Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
• Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
• When clove sizzles, swirl it in pan, and then add eggplant.
• Saute on high heat, tossing frequently, until golden.
• Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
• Serve over cooked pasta.

ARRABIATA SAUCE RECIPE

Steps:

• In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn't get any color on it.
• In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
• Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.
• Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.