Arrabbiata Sauce
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Sometimes you want a tomato sauce that kicks things up a notch. That is when to make this one. Its uses lots of crushed red pepper flakes to give it it’s heat. We recommend trying it using this recipe: Shrimp and Linguine Fra Diavolo.
MAKES: 4 Servings
PREP/COOK TIME: 60 Minutes
INGREDIENTS
2 tablespoons olive oil
6 cloves garlic, minced
1 -3 teaspoons crushed red pepper flakes
1 cup yellow onion, finely chopped
1 (28-ounce) can whole tomatoes (San Marzano, if possible)
1 tablespoon tomato paste
1 teaspoons fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves, torn (with hands)
DIRECTIONS
In a large saucepan over low heat, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
Increase heat to medium-high, add the onions and continue to cook for an additional 3-4 minutes, stirring as necessary.
Add the tomatoes, tomato paste, fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher.
Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce around the last 15 minutes. Taste and adjust with additional salt as desired. For a looser sauce, cook 30 minutes for a more concentrated flavor, let it cook for 40 minutes.
