Arrabiata Sauce

In a cool sauce pot, add the olive oil and chili flakes. Place on the stove and turn the heat to medium. When the oil is heated (the flakes will start to bubble), add the onions, season with salt and pepper (about a pinch of salt and 4 or 5 spins of the pepper mill), and sauté until the onions are translucent, about 5 to 7 minutes.

Drop the heat to medium low and add the garlic. Sauté the garlic for about 30 seconds, being careful to not burn it.

Turn the heat to high and add the wine. Stir and let the wine reduce, about a minute (if you’re not using wine, omit this step and add the tomatoes).

Turn the heat on the stove down to medium low and add the tomatoes. If using canned crushed tomatoes, add half a cup of water or stock of your choosing to the can to rinse out the excess tomato. If using passata, then add 1/4 cup water or stock to the jar to rinse it out.

Season with salt and pepper (about 1 teaspoon of salt and 1/4 teaspoon pepper, which is about 10 spins of the pepper mill). Stir well and let the sauce cook down for about 20 minutes. Drop the heat to low towards the end unless you want to redecorate your kitchen with tomato sauce!

Mix in the fresh basil and serve.

Notes:
1. This is a thick sauce, which is why you are not adding as much stock or water as other recipes.
2. I really prefer red wine here but of course use whatever you have on hand.
3. The canned crushed tomatoes need more liquid because they are already really thick.
4. I prefer beef stock here but feel free to use whatever stock you like.
5. This is just a sauce recipe but feel free to serve it with a box of whole wheat pasta, cooked. I like penne here and add a protein like a grilled chicken breast on top of the pasta.
6. Gnocchi, although really not good for you, rocks with this sauce.