Best Spicy Marinara Sauce Recipes

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

SPAGHETTI WITH SPICY TUNA MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
• Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
• Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams

AIR-FRIED MOZZARELLA CHEESE BITES WITH SPICY MARINARA SAUCE

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.

SPICY MARINARA SAUCE

Steps:

• Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and chile flakes in the last 2 minutes of cooking.

SPICY MARINARA SAUCE

Steps:

• Heat the olive oil in a large pan.
• Add onion and spices.
• Cover and cook for 10 minutes.
• Add all other ingredients and simmer gently for 1 hour 15 minutes.
• Enjoy!

SPICY? SWEET? MARINARA SAUCE

Steps:

• Sauté onions and garlic in oil till soft.
• Add whole tomatoes, breaking them up with spoon into smaller chunks.
• Let tomato liquid simmer down for about 15 minutes.
• Add all other ingredients and simmer on low heat for 30 minutes.
• Can be doubled and frozen for later use.
• Servings is a guess.

COCONUT PECAN-CRUSTED ZUCCHINI CHIPS WITH A SPICY AVOCADO MARINARA SAUCE

Steps:

• Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
• Pour avocado mixture into a saucepan set over medium heat. Stir in tomato sauce, 1 tablespoon at a time, until dipping sauce reaches desired consistency. Cook until thickened and heated through, 5 to 10 minutes.
• Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
• Combine crackers, pecans, coconut, paprika, chili powder, coriander, black pepper, dried onion, salt, cumin, and garlic powder in a food processor; pulse into fine crumbs. Pour into a shallow bowl.
• Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
• Heat grapeseed oil in a deep skillet over medium-high heat. Cook breaded zucchini slices in batches until golden brown, 1 to 3 minutes per side. Serve with the tomato dipping sauce alongside.

5 MINUTE SPICY MARINARA SAUCE

Steps:

• 1. Add olive oil to medium saucepan over medium heat.
• 2. Add garlic and crushed pepper to heated oil. When pepper snaps and garlic starts to sizzle, stir in crushed tomatoes.
• 3. Season with salt, pepper, sugar and Italian seasoning.
• 4. Reduce to a simmer and cook for 5 minutes and stir in parsley.
• 5. Adjust seasonings and serve.

SPICY WEEKNIGHT MARINARA SAUCE WITH FUSILLI

Steps:

• In a large pot, bring 6 quarts water to a boil over high heat. Season with 1/2 cup salt. The pasta water should taste like seawater.
• Meanwhile, make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and season with salt. Cook until the onion becomes translucent, 5 to 8 minutes, adding water if the pan gets too dry. Add the garlic and red pepper flakes and cook until the garlic softens, about 1 minute. Add the carrots, sugar and the tomatoes with their juices. Use a wooden spoon to break up some of the tomatoes and season with salt. Cook, stirring from time to time, until the tomatoes are tender when pierced with the tip of a knife, 8 to 10 minutes. Add 1/2 cup water and continue cooking until the tomatoes fall apart, another 8 to 10 minutes. Taste for seasoning and add pasta water, if necessary.
• Cook the pasta: Add the pasta to the pot of boiling water and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until it is al dente (chewy but not hard or raw tasting), 10 to 12 minutes. Drain the pasta in a colander, reserving some of the pasta water in case you need it to adjust the sauce.
• Assemble the dish: In a large bowl, toss the pasta with half of the Parmigiano-Reggiano. (Tossing the pasta directly with the cheese before adding the sauce gives the pasta a richness and saltiness.) Stir the sauce into the pasta. Taste for seasoning. Add a little of the reserved pasta water if needed to create a sauce that lightly coats the pasta. Tear half of the basil leaves and stir to combine. Serve immediately with the remaining Parmigiano-Reggiano and basil leaves.

SPICY SHRIMP IN 3 INGREDIENT MARINARA SAUCE!

Steps:

• Season the shrimp with salt (Old Bay Seas. is good too)
• In a large skillet over med-high, heat 2 TBSP. olive oil. Cook the shrimp in 2 batches until pink/ golden. Give them room and don't over cook. 2-3 minutes per batch. Remove from skillet.
• Add the remaining oil, garlic and pepper flakes to pan and cook until fragrant, about 1 minute. Add Marinara sauce and bring to a simmer. Return shrimp and heat through. 1-2 minutes. Serve over pasta or rice.
• 3 Ingredient Marinara Sauce! Makes 2 cups: 1- 28 once can whole plum tomatoes 2 T olive oil 4 cloves garlic, minced Salt, pepper
• In a food processor or blender puree tomatoes until smooth. In a large skillet heat oil over med. heat, add garlic and cook until fragrant, stirring. Add tomatoes, 1/4 to 1/2 tsp. salt and fresh ground pepper (1/2 tsp.) Bring to a simmer and cook until thickened, about 15 minute. NOTE: some tomatoes are quite acidic, so I taste and add a little sugar or a "glug" of red/sweet Vermouth while simmering. Also during the summer I go to my herb pots outside get 4-5 basil leaves and through them in towards the end. Serve over rice or pasta. My husband has to have fresh grated parmesan on top. :-)

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE RECIPE - (4.4/5)

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes. Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.