Italian Arrabbiata Sauce

This rich and hearty Arrabbiata sauce will add the perfect amount of dimension and spice to your favorite Italian recipes. It consists of simple, quality ingredients, simmered for several hours to perfection, and is absolutely delicious! 

INGREDIENTS

• 2 Tablespoons olive oil
• 5 garlic cloves, minced
• 4 28 oz. San Marzano Tomatoes
• 2 Tablespoons tomato paste
• 1/4 teaspoon red pepper flakes (adjust to desired level of spice)
• 1/2 teaspoon (each) salt & black pepper
• 2 Tablespoons fresh basil, chopped (for dried basil, 2 teaspoons)
• 1 teaspoon dried oregano

INSTRUCTIONS

1. In a pot on low heat, saute minced garlic in olive oil for 1 to 2 minutes or until golden brown. Be careful no to burn garlic. 
2. Then add tomatoes, tomato pasta, red pepper flakes, salt, and black pepper. Stir and let simmer on low for 3 or more hours - stir every so often. 
3. When sauce is finished and reduced, add basil and oregano. Adjust herbs, spice, and salt to desired taste. Serve and enjoy! 

RECIPE NOTES

Important Tips To Remember

• Use San Marzano tomatoes for this recipe for authentic flavor, rich taste, and lower acidity. You can use the brand of your choice as long as it says "Product of Italy" on the back to ensure its authenticity. I recommend Cento.
• Elevate your tomato sauce by using Sun-Dried Tomato Paste vs. regular paste. 
• I only use around 1/4 teaspoon of red pepper flakes in this recipe for a subtle level of spice. If you prefer more spice by all means you can up the amount of pepper flakes. 
• Never cook sauce with herbs: this can result into a bitter and unpleasant flavor. Always add herbs at the very end for fresh herb flavor!
• How to properly store sauce: allow sauce to completely cool then in a sealed container refrigerator for up to 5 days or freeze.

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