Patrick's Arrabiata Sauce recipe

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Ingredients

1 cup olive oil
¼ cup unsalted light butter
6 large cloves garlic, thinly sliced
5 yellow onions, sliced 1/4-inch thick
1 cup red cooking wine
15 Italian plum tomatoes, coarsely chopped
20 leaves fresh basil
5 tablespoons double concentrated tomato paste
1 tablespoon smoked paprika
1 tablespoon white sugar
2 teaspoons cayenne pepper
2 teaspoons salt, or to taste

Nutrition Info

391.3 calories
carbohydrate: 26.5 g
cholesterol: 10 mg
fat: 31.4 g
fiber: 4.2 g
protein: 4 g
saturatedFat: 5.9 g
servingSize: -
sodium: 828.7 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place olive oil, butter, and garlic in a large pot, turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium, stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture, simmer until wine is partially evaporated, about 10 minutes.

  2. Place tomatoes and basil in the bowl of a food processor, pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture, cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.

  3. Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture, season to taste with salt.

Recipe Yield

8 servings

Recipe Note

A low-cost spicy sauce with strong flavours and a silky texture. It does take a little time to make but the quantities yield 8 servings so that you can refrigerate or freeze the rest. Works great with dried pasta! It is the outcome of three years of trial and error, and I feel like I no longer need to experiment with the ingredients and method. If you're looking for a basic sauce which will allow for the taste of fresh pasta to be more up front, then this sauce might not be for you. To be served on a bed of your favourite pasta, topped with a few fresh basil leaves.

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