Arrabbiata Sauce
Disclaimer: I write recipes for industrial use. Sometimes they’re in very large quantities. Great for potlucks and stuff, but you can always break them down into smaller portions and freeze them.
Sometimes referred to as “Angry Tomato Sauce” this sauce incorporates some heat to give it character. Though not as spicy as a Fra Diavlo sauce.
Ingredients:
3 TBsp extra virgin olive oil
2 Yellow onions, finely diced
1 cup garlic cloves, chopped
1/3 cup crushed red pepper flakes
3 TBsp white pepper
1 TBsp cayenne pepper powder
1 #10 can of whole peeled tomatoes
1 15oz jar of fire roasted red peppers, drained
2 TBsp chopped (or 3TBsp dried) Oregano
1 TBsp salt (or more to taste)
1/2 cup Basil Leaves, chopped
Method of Prep:
In a large, deep saucepan, over medium heat, add the olive oil, onion, and garlic; stir until the onion is translucent.
Add the full can of tomatoes and the red peppers to the pan.
Puree the tomatoes, peppers, garlic, and onion with a immersion blender.
Bring the sauce to a simmer, and let it stand for 20-25 minutes.
Add the crushed red pepper, white and cayenne pepper, salt, basil, and oregano to the sauce. Stir to incoporate.
Simmer for an additional 10 minutes.
Store in jars or other containers.
To use right away, keep in the fridge for up to a week.
To store long term, keep in the freezer up to 2 months.
