Arrabiata sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
3 cups
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Calories
516 kcal
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Course
Main Course, Condiments, Dinner
Arrabiata sauce
Description
This Arrabiata sauce recipe involves gently cooking finely chopped yellow onion in extra virgin olive oil until translucent, followed by adding minced garlic and crushed red pepper for heat and aroma. Whole peeled tomatoes are added, then broken down with a spoon to create a chunky base. The sauce simmers uncovered over low heat for about 30 minutes until it thickens and flavors concentrate.
The sauce delivers a combination of savory sweetness from cooked onions and tomatoes, balanced with pronounced heat from crushed red pepper. Fresh basil torn into the sauce before serving adds a herbal note and freshness. Seasoning with salt and black pepper is adjusted to taste.
This sauce pairs well with about 8 ounces of cooked pasta, either served atop or tossed together with the pasta and a splash of pasta water for a clingy texture. Optionally, grated Parmesan cheese may be added to finish. The spicy profile suits those who appreciate heat in pasta dishes.
Reducing crushed red pepper quantity can moderate the heat level as desired. The sauce can be refrigerated up to five days for convenience.
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup yellow onion finely chopped
- 1-2 teaspoons crushed red pepper see note
- 2 Tablespoons garlic minced
- 28 oz whole peeled tomatoes
- ½ teaspoon salt plus more to taste, fine sea salt
- ¼ teaspoon black pepper plus more to taste, freshly cracked
- 10 basil torn, large leaves
- 8 oz pasta for serving
- Parmesan Cheese for serving (optional, grated
Instructions
- Heat oil in a medium-sized saucepan over medium heat. Once shimmering, add onion and cook until translucent (about 5 minutes).
- Add garlic and crushed red pepper and cook until garlic is fragrant (about 30 seconds).
- Add tomatoes, salt, and pepper. Break the tomatoes with a spoon or spatula and bring to a simmer.
- Reduce heat to low and allow sauce to simmer, uncovered, for about 30 minutes, stirring occasionally. Cook until slightly thickened. If serving with pasta, begin preparing pasta according to package instructions after about 15 minutes of simmering.
- Add torn basil leaves and stir well. Taste-test and add more salt, pepper, and crushed red pepper as needed.
- Serve immediately over warm pasta topped with parmesan cheese (if desired) or allow to cool and store for up to 5 days in an airtight container in the refrigerator.
Notes
- Adjust crushed red pepper for desired heat; starting with 1 teaspoon is recommended for moderate spiciness.
- This sauce is enough for about 8 ounces of pasta; toss pasta with sauce and a bit of pasta water to coat evenly.
- Refrigerate leftover sauce in an airtight container for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 516kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 785mg | 33% |
| Potassium | 785mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 30mg | 33% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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