Easy Arrabiata Sauce
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
7 servings
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Calories
57 kcal
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Course
Condiments
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Cuisine
Mexican
Easy Arrabiata Sauce
Description
This Easy Arrabiata Sauce recipe begins with heating olive oil and sautéing finely chopped onion and garlic to build a fragrant base. Diced tomatoes, tomato paste, and chicken stock are added along with fresh chopped basil and parsley, crushed red pepper flakes for heat, and kosher salt for seasoning. The sauce simmers for about 10 minutes to reduce slightly and blend flavors.
After simmering, the sauce can be puréed using an immersion or regular blender to achieve a consistency ranging from smooth to chunky according to taste. Adjusting salt at the end ensures balanced seasoning. The result is a bright, spicy tomato sauce with herbal notes and moderate heat from the red pepper flakes.
The sauce can be served immediately with pasta, or cooled and refrigerated in airtight containers for up to a day. Reheating gently preserves flavor and texture. Using fresh herbs contributes to the sauce’s aromatic character, but dried herbs can substitute with quantity adjustments.
Ingredients
- 2 teaspoons olive oil
- 1 onion chopped, small
- 1 teaspoon garlic about 2 cloves, minced
- 1 .5-ounce can diced tomatoes
- 1 ounce can tomato paste
- 1 1/2 cups chicken stock
- 1 tablespoon basil chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for 30 seconds.
- Reduce heat to medium and add the diced tomatoes, tomato paste, chicken stock, basil, parsley, red pepper flakes and salt. Simmer until reduced slightly, about 10 minutes, stirring occasionally.
- Use an immersion blender (or regular blender) to blend the sauce to your desired consistency. I like my sauce fairly blended, but I know some others like it chunky.
- Taste and season with more salt, if needed. Serve immediately or let it cool down completely before placing it in an airtight container to store in the refrigerator.
Notes
- This recipe yields about 3 ½ cups of sauce, suitable for multiple servings.
- Make the sauce one day ahead, cool completely, and store covered in the refrigerator.
- Reheat gently over medium heat before serving to maintain flavor.
- To test olive oil temperature, tilt the pan and see if oil coats evenly and moves smoothly.
- Use a food processor to mince onion and garlic quickly if desired.
- If fresh basil and parsley are unavailable, substitute with 1 ½ teaspoons dried herbs each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 57kcal | 3% |
| Carbohydrates | 9.3g | 3% |
| Protein | 2.6g | 5% |
| Fat | 1.4g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 600mg | 25% |
| Potassium | 409.5mg | 9% |
| Fiber | 2.2g | 9% |
| Sugar | 5g | 10% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 33mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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