UMBRIAN STYLE ARRABIATTA SAUCE

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Umbrian Style Arrabiatta Sauce image

This is a regional Italian recipe for a "hot" pasta sauce - my favourite meatless tomato sauce. The addition of sweet pepper, ginger, and honey (traditional for that part of Italy) both complements and tempers the heat of the sauce. I prefer to make it with fresh hot peppers or paste, but I've included a "cheater" method using hot red pepper flakes. The addition of eggplant is also traditional, but optional - if you don't care for eggplant, just leave it out.

Provided by labouchet

Categories     Sauces

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 cups good quality canned tomatoes or 4 cups jarred italian tomato puree
1 tablespoon butter
1 teaspoon fresh ginger, minced or 1 teaspoon fresh ginger paste
1 tablespoon honey
2 tablespoons extra virgin olive oil
1 -2 tablespoon fresh hot chili paste or 1 tablespoon red chili pepper flakes, soaked in 1 tbs boiling water for 10 minutes (more or less to taste)
2 cloves garlic, chopped or pureed
1 sweet roasted red pepper, mashed or pureed (from jar is okay)
1 tablespoon tomato paste or 1 tablespoon sun-dried tomato paste
salt and pepper, to taste
1/2 teaspoon dried oregano
1 -2 tablespoon fresh basil, minced
1 lb eggplant, peeled and cubed into bite sized pieces,soaked in water to cover with 2 tsp salt for 30 minutes (put plate on top to keep eggplant submerged)
1 clove garlic, whole (for eggplant saute)
additional oil (for eggplant saute)
1/2 cup fresh Italian parsley, minced
1 lb penne or 1 lb other pastas, cooked al dente

Steps:

  • Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
  • In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
  • Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
  • Remove from heat and add to simmering tomatoes.
  • Add oregano and basil, and taste for salt and black pepper.
  • Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now.
  • Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
  • Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
  • If using eggplant: Drain cubes after 30 minutes and rinse in colander.
  • Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
  • Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
  • Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
  • When clove sizzles, swirl it in pan, and then add eggplant.
  • Saute on high heat, tossing frequently, until golden.
  • Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
  • Serve over cooked pasta.

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