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Arrabbiata Sauce
Description
It (roughly) translates to “angry” sauce, but don’t let that scare you! It’s a great red sauce with a little bit of kick! Great with pasta or on bruschetta.
Ingredients
- 4 pounds Plum Tomatoes
- 2 cloves Garlic (or More, If You Want)
- 1 teaspoon Crushed Red Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- ½ cups Fresh Basil Leaves
Preparation
Cut all of the plum tomatoes into halves and finely chop the garlic.
Simmer tomatoes, red pepper, and oil in a 4-quart heavy saucepan, uncovered. Stir occasionally until sauce is thickened, about 1 1/2 hours.
During the last 10 minutes of cooking, add garlic and stir frequently to prevent scorching.
Remove from heat, then stir in basil. Add a little salt and pepper, just because it feels nice.
It’s ready to serve over your favorite pasta shape!
Note: After cooking down on the stovetop, the sauce is really chunky, so I usually take mine for a spin in the food processor, but it’s not necessary.
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