Arrabbiata Sauce Recipe

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon butter
• 1/3 tablespoon crushed red pepper flakes more or less to taste
• 1 medium yellow onion minced
• 8 cloves garlic minced
• 2 tablespoon tomato paste
• 2 (28 ounce) cans whole tomatoes
• 2 teaspoon sugar (optional)
• salt + pepper to taste

Instructions

1. Cook the aromatics. Add the olive oil and butter to a large, deep sauté set over medium heat. Add the crushed red pepper flakes and cook, stirring continuously, for approximately 2 minutes. Add the onions and mix well to combine. Cook for 4-6 minutes, or until soft and translucent, stirring often. Finally, add the minced garlic. Cook until fragrant, 1-2 minutes.
2. Add the tomato paste and tomatoes. Increase heat to medium-high. Mix in the tomato paste and cook, stirring continuously for approximately 2 minutes. Add the tomatoes with their juice and sugar and mix well to combine.
3. Simmer. Cook the sauce, mashing the tomatoes with a potato masher or wooden spoon. Allow the sauce to come to a low simmer before reducing heat to low. Allow the sauce to cook, uncovered, for approximately 25 minutes, mashing occasionally as needed.
4. Blend (optional). If you prefer a smoother sauce, transfer part, or all, of the sauce to a large blender and process until desired consistency is reached. For this recipe, I pulsed half of the sauce in the blender until smooth (but not soupy).
5. Season to taste. Season with salt and pepper, to taste, and additional crushed red pepper flakes, if desired.

Notes

• This makes a generous batch of arrabbiata sauce - perfect for a nice and saucy pasta when tossed with a 1-pound box of cooked noodles. When mixing with cooked pasta, if you find that the sauce is too thick, easily thin it out with hot and starchy pasta water (preferred choice) or regular hot water (second choice).
• Add 1lb Italian sausage for meat

Based on: https://theforkedspoon.com/arrabbiata-sauce/