Prep 15 mins
Cook 20 mins
A red Italian sauce made extra spicy by adding hot peppers to the sauce. From WiseGeeks "Arrabbiata can loosely translate to “angry mood,” or in slang to the state of being “p o’ed.” It’s unlikely the sauce will accomplish this for anyone, and the name is inspired by its piquant taste. In other words, it’s an angry sauce that is likely to delight your taste buds." Recipe from my Feeling Saucy cookbook.
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 fresh red serrano chilie, seeded and chopped
- 1 tablespoon grated lemon rind
- 1 lb ripe tomatoes, peeled and chopped
- 1 tablespoon tomato paste, blended with 2/3 cup water
- 1 pinch superfine sugar
- splash balsamic vinegar
- 1 tablespoon chopped fresh marjoram
- Heat the oil in a heavy-bottom pan and add the garlic and chile. Sauté for 1 minute. Sprinkle in the lemon rind and stir well. Add the tomatoes and the blended tomato paste. Add the sugar. Bring to a boil then reduce the heat simmer for 12 minutes.
- Add the vinegar and marjoram and simmer for an additional 5 minutes. Add pepper to taste. Serve hot.