Spicy Arrabbiata Sauce

Name: Spicy Arrabbiata Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons butter or extra virgin olive oil; 2-4 teaspoons crushed red pepper flakes*, or more/less to taste; 1 small yellow or red onion, finely diced; 6 large cloves garlic, minced or pressed; 2 (28-ounce) cans whole tomatoes, preferably San Marzano; 1/2 cup packed fresh basil leaves, torn or roughly-chopped; 1 teaspoon sea salt; 1/2 teaspoon freshly-cracked black pepper

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 7

Author : Ali

Ingredients

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3 tablespoons butter or extra virgin olive oil2-4 teaspoons crushed red pepper flakes*, or more/less to taste1 small yellow or red onion, finely diced6 large cloves garlic, minced or pressed2 (28-ounce) cans whole tomatoes, preferably San Marzano1/2 cup packed fresh basil leaves, torn or roughly-chopped1 teaspoon sea salt1/2 teaspoon freshly-cracked black pepper

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Instructions

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Step 1

Heat butter or olive oil in a large saucepan (or deep sauté pan) over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onions and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.

Step 2

Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened** and reached your desired consistency.

Step 3

Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.

Step 4

Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.