Wow! That's a great sauce
Tomato sauce is tomato sauce.
Not really. In Italy and elsewhere around the world, the sauce made from tomatoes run the gamut from just plain to angry.
Arrabbiata sauce is a fairly common sauce in Europe, I've been told, but it's only recently gaining popularity here.
Arrabbiata means angry. Angry with strong, spicy flavor.
This is not your everyday spaghetti sauce you get at your run-of-the-mill Italian restaurant. This is actually has a great bite to it that will spice up your pasta in a fun way.
You can have it with spaghetti or make an oo-la-la lasagna. You can plop it over a bland dish to make it more exciting or just pour it over some garlic toast and bake it for a quick pizza meal.
Use your imagination and get ready to wake up your tastebuds.
Arrabbiata Sauce
2 large cans of diced tomatoes1 onion, diced finely
2 tablespoons of olive oil
1/2 teaspoon of white pepper
1 teaspoon of crushed red pepper flakes
4 cloves of garlic, minced
1/3 cup of fresh basil, chopped
1/2 teaspoon of salt
- In a large saucepan, combine tomatoes, olive oil, and red pepper flakes.
- Simmer 30 to 40 minutes, or until sauce is thickened.
- Stir in garlic, and simmer 10 minutes.
- Remove from heat, and stir in basil, salt and pepper.
