Arrabiatta Sauce
Ingredients
- 2 large tomatoes, ripe or (28 ounce) cans canned tomatoes ⓘ
- 5 long hot red chili peppers, chopped ⓘ
- 1 red bell pepper, chopped
- 10 garlic cloves, minced ⓘ
- 1/4 cup olive oil ⓘ
- 3 ounces pancetta ⓘ
- 1 large onion, chopped ⓘ
- 2 tablespoons fresh lemon juice
- 1 teaspoon unbleached cane sugar ⓘ
- 1 tablespoon oregano ⓘ
- 3 tablespoons fresh basil ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 teaspoon salt (to taste) ⓘ
- 1/4 cup fresh parsley ⓘ
- 3/4 cup red wine ⓘ
Instructions
- in boiling pot of water place tomatoes for a few minutes to loosen skins.
- Peel skins from tomatoes and discard boiling water,.
- In a stock pot place skinned tomatoes or (canned) to boil with 1/4 cup olive oil and 5 cloves of garlic and bring to a boil add the sugar, salt, pepper and herbs and continue to boil (crush tomatoes with potato masher after 45 min).
- In a separate fry pan place 3 tablespoons of olive oil and pancetta until fat is melted.
- T.
- hen add the onion until sweated then add 5 cloves of garlic
- Add red pepper and hot pepper and fry 3-4 minutes with onion and garlic.
- add red wine and simmer the mixture for 3-4 minutes and then add to the tomato and boil for 10 minutes.
- add the lemon juice and simmer on low for 45 minutes.
- Use your favorite pasta (penne or spaghettini are my faves).
Nutrition & Diet Analysis (per serving)
621
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).