Arrabbiata Sauce Recipe

Name: Arrabbiata Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbl evoo; 1 lb. plum tomatoes, chopped; salt and pepper; 2/3 C dry white wine; 1 Tbl sun-dried tomato paste; 2 fresh red chilies; 2 garlic cloves, finely chopped; 12 oz. dried tortiglioni; 4 Tbl chopped fresh flat-leaf parsley; salt and pepper; shavings of pecorino cheese, to garnish

Servings: persons

5 Tbl evoo
1 lb. plum tomatoes, chopped
salt and pepper
2/3 C dry white wine
1 Tbl sun-dried tomato paste
2 fresh red chilies
2 garlic cloves, finely chopped
12 oz. dried tortiglioni
4 Tbl chopped fresh flat-leaf parsley
salt and pepper
shavings of pecorino cheese, to garnish

1
Make sugocasa.
2
Heat olive oil to almost smoking and add tomatoes and cook over high heat for 2-3 minutes. Reduce the heat to low and cook gently for 20 minutes, or until very soft. Season with salt and pepper and puree.
3
Add the wine, tomato paste, whole chilies, and garlic to the sugocasa and bring to a boil. Reduce the heat and let simmer gently.
4
Make pasta.
5
Remove chilies from sauce unless you prefer a hotter sauce then chop chilies and add back to sauce. Check seasoning and add half chopped parsley.
6
Serve with extra parsley and shaved pecorino as garnish.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 Tbl evoo, 1 lb. plum tomatoes, chopped, salt and pepper, 2/3 C dry white wine, and more.

Yes, Arrabbiata Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arrabbiata Sauce

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