In the last of the series under the Condiments theme for this Mega BM, today's post is an easy and lipsmacking condiment - Arrabiata Sauce (chunky version) - that can be made ahead and refrigerated and used whenever the mood for pasta strikes. I used to make this often and also use the store bought sauce, but I think after this post, I am not going back to those preservatives laden sauce again. I used it for my Penne Pasta + Focaccia combo dish and it was mindblowing..
This version is slightly chunky for thats how we like it back home. But if need be, you can also puree this and use it as a base for pizza too. So, lets check out how to make this. I used it to make Penne Pasta with Onion Olive Focaccia at home
Quick Trivia : Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian; the name of the sauce may well be due to the heat of the chili pepper and one's reaction to it. (Source : Wiki)
Prep time : 15 min, Cook time : 15 mins, Keeps for 4-6 days under refrigeration.
Cuisine - Italian, Spice - Moderate to high, Makes : approx 150 grams
Adapted from this recipe - made some changes and it turned out great...
You would need:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion
- 4 medium garlic cloves, minced
- 3 large tomatoes
- 1 T italian seasoning
- 1 tsp paprika
- 1/4 cup fresh basil leaves, minced (optional)
- Onion powder - 1/2 tbsp (optional but recommended)
- 1/2 teaspoon sea salt, or more to taste
- Freshly ground black pepper, to taste (optional)
- sugar - 1/2 tsp (opt.)
- Blanch the tomatoes in hot water for 3 mins, cool immediately in a bowl of ice water. Chop into chunks (deseed if required) and keep aside
- In a pan, heat olive oil. saute garlic and onions till onions turn translucent.
- Now add the chopped tomatoes and saute for 5-6 mins till they cook and turn saucy.
- Now add paprika,salt,onion powder,Italian seasoning - one by one and let it turn glossy and thick. Finish with basil leaves and crushed black pepper if using.Check for seasoning and add 1/2 tsp sugar to balance out (optional)
- Cool and refrigerate for 4-5 days. If you want it smooth, peel after blanching and puree with a hand blender and use.
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