Description
This spicy Arrabiatta Sauce is made with olive oil, red pepper flakes, onion, garlic, San Marzano Tomatoes, salt and pepper.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 4 teaspoons crushes red pepper flakes
- 1 small yellow onion, finely diced
- 6 large garlic cloves, minced
- 2 (28 oz) cans of crushed or whole tomatoes, preferably San Marzano
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large lidded pot, heat the oil on medium-high heat and add red chili peppers. Sauté the oil and pepper flakes for about 2 minutes. Stir in the onions and sauté for 5 minutes, until soft. Add garlic and sauté until fragrant, about 1 minute. Add in the tomatoes and stir to combine.
- Continue cooking the sauce, breaking the tomatoes with a wooden spoon, or until the sauce begins to steadily simmer on medium heat. Stir in the bay leaves, salt and pepper.
- Simmer the sauce, uncovered, for about 30 minutes, until the sauce has thickened. Taste the sauce and season with any extra salt, pepper, or red pepper flakes.
Notes
- If the sauce thicken too quickly, you can always add water to thin it out. Remember, cook until your desired consistency! I love a thick sauce.
- You can use less red pepper flakes if you do not like spicy food.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 84.6
- Sugar: 6.9 g
- Sodium: 148.8 mg
- Fat: 3.2 g
- Saturated Fat: 0.2 g
- Carbohydrates: 12.2 g
- Fiber: 2.0 g
- Protein: 2.1 g