Spicy Arrabbiata Sauce
This sauce is sweet, spicy and has the right taste of flavors without over powering it. Not only will it save you a lot of $$$ but you can also make extra batch and freeze it. Check out my notes below in the recipe for helpful suggestions, tricks and tips.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Italian
Keyword: pasta sauce, raos sauce, raospasta, red sauce, spicy sauce
Servings: 4
Author: Sweta Patel
- 1 35oz canned tomatoes Cento San Marzano Peeled Tomatoes
- ¼ cup extra virgin olive oil
- 1 small onion finely diced
- 3 cloves garlic finely minced
- 10 basil leaves chopped
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- ½ tsp sugar
- salt & black pepper to taste
Empty the tomatoes from the can and the reserved juices and place in a large bowl. Crush the tomatoes using your hands, discard any hard stem ends. Set aside.
In a large pot on med heat, add the oil and red crushed pepper and cook for 30 second to 1 min. Next add the chopped onions and garlic, cook until soft 2-3 mins.
Add in the tomatoes and reserved juices, along with all the spices. Add salt and pepper to taste and give it one final stir. Lower the heat to med/low cover pot with lid and let the sauce cook for 15-20 mins. Enjoy!
- Try to use the brand Cento San Marzano Peeled Tomatoes for this recipe because this is whats going to give you the same taste as Roas.
- Feel free to +/- the sugar because not all tomatoes are created equally and acidity might be different for each canned tomatoes.
- You can let the sauce simmer on med/low heat up to an hour if you have time, but 20 mins is good enough.
- Once sauce is completely cooled, transfer into ziplock bags and place in freezer, good for 3-6 months.
- If you want the sauce to be smoother in consistency, run the immersion blender a few times and blend until you have the desired consistency.