Arrabiata Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
140 kcal
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Course
Condiments
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Cuisine
Italian
Arrabiata Sauce
Description
This Arrabiata Sauce starts by gently sautéing diced yellow onion in extra virgin olive oil until translucent, then adding minced garlic and crushed red pepper flakes for a piquant base. Tomato paste is stirred in and cooked until its color deepens, intensifying the flavor. Whole peeled tomatoes are broken down in the pot and combined with crushed tomatoes to form a rich sauce. The mixture simmers on low heat for around 25 minutes, allowing flavors to meld and the sauce to thicken.
Fresh minced basil and oregano are stirred in near the end, adding aromatic freshness and complexity. The sauce delivers spicy heat balanced by the natural acidity and sweetness of the tomatoes. It works well tossed with pasta or as a base for dishes like meatballs and shakshuka, and also serves as a flavorful dip for garlic bread and fried appetizers.
Arrabiata Sauce freezes well for up to six months when stored properly in airtight containers, making it convenient to prepare ahead. Thaw overnight in the refrigerator before gently reheating on the stovetop.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 yellow onion finely diced
- 4 garlic minced, cloves
- 1 tablespoon red pepper flakes crushed
- 2 tablespoons tomato paste
- 28 ounces whole peeled tomatoes
- 15 ounces crushed tomatoes
- 1/4 cup basil leaves minced
- 1 1/2 tablespoons oregano minced
- salt to taste
- black pepper to taste
Instructions
- Place a pot over medium heat and add oil. Add onions and sauté for about 5 minutes or until onions start to get translucent. Season with salt and pepper.
- Add garlic and crushed red pepper flakes and continue to sauté, about 1 to 2 minutes.
- Stir in tomato paste and cook for about 2 minutes, while stirring, until paste turns a deep red color.
- Add whole tomatoes and break each tomato apart with a wooden spoon. Season with salt and pepper.
- Lower heat to medium-low, stir in crushed tomato and simmer for about 25 minutes.
- Stir in basil and oregano and continue to simmer for 10 minutes or until the sauce comes together and thickens.
- Remove from heat and cool.
Notes
- Store cooled sauce in an airtight container in the refrigerator for up to 1 week before use.
- Freeze sauce up to 6 months in freezer-safe containers, avoiding glass to prevent breakage from expansion.
- Thaw frozen sauce overnight in the fridge and reheat slowly over medium-low heat, stirring occasionally.
- Use as a pasta sauce, in casseroles, shakshuka, or as a dip for bread and appetizers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 387mg | 16% |
| Potassium | 697mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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