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Arrabiata Sauce
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Description
Arrabiata in Italian actually means angry. This sauce is basically a spicy marinara. You can easily adjust how spicy the sauce gets though so don’t be afraid to try this recipe.
Ingredients
- FOR THE QUICKIE SAUCE:
- 1 Tablespoon Extra Virgin Olive Oil
- ½ whole Onion, finely chopped
- 1 whole Carrot, Peeled And Finely Chopped
- 4 cloves Garlic, Finely Chopped
- 1 teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Fresh Lemon Juice
- ½ cups Red Wine
- ½ teaspoons Freshly Ground Black Pepper
- 2 Tablespoons Chopped Parsley
- FOR THE BASE SAUCE:
- 1 Tablespoon Extra Virgin Olive Oil, For The "Quickie Sauce"
- 28 ounces, weight Tomato Sauce, For The "Quickie Sauce"
- ¼ cups Tomato Paste, For The "Quickie Sauce"
- 2 Tablespoons Chopped Fresh Basil, For The "Quickie Sauce"
Preparation
Note: Make the “Quickie Sauce” ahead of time so that you can add it into the Arrabiata sauce at the right time.
Heat the oil in a large saucepan over medium heat. Add the onion, carrot and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Stir in the “Quickie Sauce”(see directions below), lemon juice, red wine and pepper. Bring to a simmer. Reduce the heat to low. Simmer, uncovered, stirring occasionally, until lightly thickened, about 30 minutes. Add the fresh parsley just before serving. I think the longer you simmer the sauce the spicier it gets.
To make the “Quickie Sauce”…
Heat the oil in a large saucepan over medium heat. Add the tomato sauce and the tomato paste. Bring to a boil. Reduce the heat to low and add the basil. Simmer for about 10 minutes.
More Recipes from kelly @ livelovepasta
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