Arrabbiata Sauce ___

Arrabbiata Sauce

Ingredients

For the Sauce:

  • 1 tablespoon extra virgin olive oil
  • 0.5 onion, chopped finely
  • 1 carrot, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 3.5 “The Quickie” Tomato Sauce (see below)
  • 1 tablespoon fresh lemon juice
  • 0.5 cup red wine
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley

Directions

Heat the oil in a large saucepan over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Stir in the red pepper flakes. Stir in the tomato sauce (you can use any marinara sauce as the base), lemon juice, red wine and pepper.

Bring to a simmer. Reduce the heat to low. Simmer, uncovered, stirring occasionally, until lightly thickened, about 30 minutes.

Add the fresh parsley just before serving. I think the longer you simmer the sauce the spicier it gets.

For the “Quickie” tomato sauce, see below.

Basic Tomato Sauce, AKA “The Quickie”

1 tablespoon extra virgin olive oil

One 28-ounce can tomato sauce

¼ cup tomato paste

2 tablespoons chopped fresh basil

Heat the oil in a large saucepan over medium heat. Add the sauce and the tomato paste. Bring to a boil. Reduce the heat to low and add the basil. Simmer for about 10 minutes.