Arrabbiata Pasta Sauce

1. 1

   In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking.

2. 2

   Add garlic and cook, stirring, for 2 minutes, do not brown.

3. 3

   Stir in tomatoes with their juice, the salt and red pepper.

4. 4

   Heat to boiling over high heat.

5. 5

   Reduce heat to low and simmer, uncovered, for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with the back of a spoon.

6. 6

   For a smooth traditional texture, press tomato mixture through a food mill into a large bowl.

7. 7

   Or leave the sauce as is for a hearty and chunky texture.

8. 8

   Serve with pasta, such as fusilli or penne.

9. 9

   Cool sauce slightly then spoon into jars or freezer proof containers.

10. 10

    Store in refrigerator for up to one week, or in the freezer for up to 2 months.

11. 11

    You can also can this for yourself or to give as a beautiful and tasty gift along with some dry pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.