Updated: Mar 30, 2020
Arrabiata Sauce, or Sugo all'arrabbiata in Italian is a tomato sauce made with sweet tomatoes, lots of garlic and red pepper flakes. Literal translation, “the angry sauce”. Traditionally made with San Marzano Tomatoes, you would have to import some of these delectable guys to make this sauce authentic. These tomatoes are grown in the volcanic soils in the San Marzano region of Italy, so they are extra sweet and flavorful, not acidic and watery. We can substitute with high quality, organic canned tomatoes.
Making your own Tomato Sauce is easy and this recipe is no different. It needs to simmer for an hour to really develop its flavor so get this baby started and spend the rest of your time making some Homemade Pasta.
ARRABIATA (Tomato Sauce)
1 medium sweet onion, minced
6 cloves garlic, minced
2 tsp red pepper flakes (add more to make it even angrier!)
2 (28oz) cans Organic Tomatoes, whole
¼ c extra virgin olive oil
1 bay leaf
sea salt, to taste
15 leafs basil
1 pound pasta
1. In a large bowl crush the tomatoes with your hands, leaving a few smaller chunks. Set aside.
2. In a large heavy bottom cast iron pan heat the oil and saute the onions with a pinch of salt, until they become translucent (10 mins). Add garlic and red pepper flakes, let it cook for only a few seconds until it becomes aromatic.
3. Transfer tomatoes to the pot and bring to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer on a low flame for 1 hour, stirring occasionally (every 10 mins or so).
4. Turn off the heat and season to taste with salt. Stir in fresh basil and finish with a drizzle of olive oil. Serve with pasta, meat or fresh crusty bread.