This spicy Arrabbiata sauce recipe is a delicious slow-cooked sauce with tomatoes and chiles and is served with pasta for a zesty dish.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 1 hourhour
Total Time: 2 hourshours
Ingredients
1/3cupolive oil
5finely minced cloves of garlic
1dried chili
3 28-ouncecans whole peeled tomatoes
sea salt to taste
Instructions
Add 3 tablespoons olive oil to a medium-sized pot over low heat and lightly sauté the garlic and dried chili for about 5 to 6 minutes.
Crush the tomatoes with your hands ensuring there are still some chunks in it.
Next, add in the tomatoes and stew for 1 to 2 hours.
Finish by seasoning with salt and mix in the remaining olive oil.
Serve the sauce with some penne pasta and garnish with optional pecorino Romano and freshly torn basil leaves.
Notes
Make-Ahead: You can make this up to 2 days before serving it. Please keep it in the refrigerator until 1 hour before serving it, and reheat it until hot in a pot.How to Store: To store the arrabbiata sauce, cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold about 3-4 hours. Cover it and keep it in there for up to 5 days. This will also freeze well and be covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.How to Reheat: Add your desired amount to a medium-size pot and cook over low heat until hot. You can also reheat it in a microwave-safe bowl until hot.If you cannot access a dried chili, you can substitute it with red pepper flakes.You can substitute 5 pounds of fresh peeled tomatoes for canned ones.