Best Spicy Italian Peppers In Sauce Recipes

Italian Arrabbiata Sauce (sugo all'arrabbiata) image

Provided by A Simple Palate

Time 3h10m

Number Of Ingredients 8

2 Tablespoons olive oil
5-8 garlic cloves, minced
3-4 28 oz. canned San Marzano tomatoes ((with juices))
2 Tablespoons tomato paste
1/4 teaspoon red pepper flakes ((adjust to desired level of spiciness))
1/2 teaspoon (each) salt & black pepper
2 Tablespoons fresh basil, chopped ((or 2 teaspoons dried basil))
1-2 teaspoon fresh oregano, chopped ((or 1 teaspoon dried oregano))

Steps:

Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.
Add tomatoes & simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often.
For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!

Nutrition Facts : Calories 77 kcal, Carbohydrate 7.8 g, Protein 1.8 g, Fat 5.2 g, Sugar 4.9 g, ServingSize 1 serving

Bomba Calabrese (Spicy Calabrian Pepper Spread) image

Provided by Chef John

Time 55m

Yield 32

Number Of Ingredients 12

4 large button mushrooms, quartered
½ yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Steps:

Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g