Arrabbiata Sauce

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
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[5]
 
Arrabbiata Sauce
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Easy

Of the variations of tomato sauce traditionally used on penne pasta, arrabbiata (arrabiata) is one of the zestier pasta sauce recipes.
 

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup onion, chopped
  • 1/2 cup full bodied red wine (cabernet, chianti, merlot, etc.)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon basil
  • 1/2 tablespoon oregano
  • 1 teaspoon crushed red pepper flakes (more or less to taste)
  • 2 cans (14 1/2 ounces each) peeled and diced tomatoes
  • 2 tablespoons tomato paste
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish
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Directions

  1. 1. Heat the olive oil in a large heavy skillet over medium high heat. Saute the garlic and onion until the onion is soft and translucent, about five minutes.
  2. 2. Stir in the wine, balsamic vinegar, sugar, basil, oregano, red pepper flakes, tomatoes, tomato paste, salt and black pepper; mix well. Bring to a boil, reduce heat to medium and let the sauce simmer (uncovered) for about 20 minutes.
  3. 3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
 
 
  • Did you know?

    It is said that Italians believe that spice is good for the blood and for their passion. In some small towns in Southern Italy there are strings of red peppers hanging from store windows with signs that say, "Italian Viagra."

 

Reviews

by Crystal on Mar 07, 2011
  • Currently 5.0/5 Stars.
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This arrabbiata sauce was perfect for my ravioli. I doubled the red pepper flakes but keeping it at 1 tsp is good enough for many. I highly recommend this recipe and I cannot wait to make it again.