Name: Italian Arrabbiata Sauce | Pasta Sauce Recipe
Ingredients: 4 28 oz cans San Marzano Style Tomatoes; 2 tbsp Tomato Paste; 5 tsp Minced Garlic or 5 Garlic Cloves Minced; 2 tbsp Fresh Basil, Chopped or 2 tsp Dried Basil; 1 tsp Dried Oregano; ½ tsp each Kosher Salt and Black Pepper; 2 tbsp Extra Virgin Olive Oil; ½ tsp Crushed Red Pepper Flakes

AuthoradminCategorySauces

Yields1 Serving

4 28 oz cans San Marzano Style Tomatoes

2 tbsp Tomato Paste

5 tsp Minced Garlic or 5 Garlic Cloves Minced

2 tbsp Fresh Basil, Chopped or 2 tsp Dried Basil

1 tsp Dried Oregano

½ tsp each Kosher Salt and Black Pepper

2 tbsp Extra Virgin Olive Oil

½ tsp Crushed Red Pepper Flakes

Sauté garlic in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.

Add tomatoes & simmer then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours – stir every so often.

For a smooth sauce, when the sauce is finished cooking, use a hand immersion blender to puree. Or blend the sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.

Add fresh herbs before serving, when the sauce is finished add chopped basil and oregano, and stir into the sauce. Taste the sauce, and adjust the level of heat if desired, then serve!

Ingredients