Best Fresh Arrabiatta Sauce Recipes

ARRABBIATA SAUCE

Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Provided by Ellen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g

FRESH ARRABIATTA SAUCE

Fresh Arrabiatta Sauce image

I had some beautifully ripe tomatoes, jalepenos, fresh from the garden garlic, and basil - what better to make, but arrabiatta sauce? This turned out so delicious, I had to post it. To do this recipe (or any fresh tomato sauce recipe) justice, use the best, ripe tomatoes - those pinky ones you get at the supermarket in the winter just won't do. I would substitute canned plum tomatoes in a pinch, but never unripe, hard, wannabe tomatoes!

Provided by Katzen

Categories Low Protein

Time 15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 medium cooking onion, diced
8 -10 plum tomatoes, ripe, diced (about four cups)
4 garlic cloves, chopped fine
1 jalapeno, chopped fine, seeded (leave the seeds in for a hotter result)
2 tablespoons basil, fresh or 2 teaspoons basil, dried
salt, to taste

Steps:

Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
Serve over pasta cooked al dente.

Nutrition Facts : Calories 68.9, Fat 3.7, SaturatedFat 0.5, Sodium 8, Carbohydrate 8.7, Fiber 2.1, Sugar 4.6, Protein 1.7

ARRABBIATA SAUCE

Arrabbiata sauce image

Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper

Provided by Charlotte Pike

Categories Dinner

Time 35m

Number Of Ingredients 4

Ingredients

2 small garlic cloves, peeled and crushed
2 tbsp extra virgin olive oil
1 red chilli, deseeded and finely chopped
1 x 400g can chopped tomatoes

Steps:

Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.

Nutrition Facts : Calories 76 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium

ARRABIATTA SAUCE

Arrabiatta Sauce image

This is a great favorite of anyone who loves spicy sauces for pasta and can be made either vegetarian or with my way with a good Italian Pancetta. The ultimate way is to use fresh tomatoes and not canned but canned works as well to save time. The amount of herbs and hot pepper can be adjusted to your own tastes but this guideline is awesome.

Provided by bggio

Categories Spaghetti

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

12 large tomatoes, ripe or 2 (28 ounce) cans canned tomatoes
5 long hot red chili peppers, chopped
1 red bell pepper, chopped
10 garlic cloves, minced
1/4 cup olive oil
3 ounces pancetta
1 large onion, chopped
2 tablespoons fresh lemon juice
1 teaspoon unbleached cane sugar
1 tablespoon oregano
3 tablespoons fresh basil
1/2 teaspoon pepper
1 teaspoon salt (to taste)
1/4 cup fresh parsley
3/4 cup red wine

Steps:

in boiling pot of water place tomatoes for a few minutes to loosen skins.
Peel skins from tomatoes and discard boiling water,.
In a stock pot place skinned tomatoes or (canned) to boil with 1/4 cup olive oil and 5 cloves of garlic and bring to a boil add the sugar, salt, pepper and herbs and continue to boil (crush tomatoes with potato masher after 45 min).
In a separate fry pan place 3 tablespoons of olive oil and pancetta until fat is melted.
T.
hen add the onion until sweated then add 5 cloves of garlic
Add red pepper and hot pepper and fry 3-4 minutes with onion and garlic.
add red wine and simmer the mixture for 3-4 minutes and then add to the tomato and boil for 10 minutes.
add the lemon juice and simmer on low for 45 minutes.
Use your favorite pasta (penne or spaghettini are my faves).

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