Prep 20 mins
Cook 1 hr
This is a great favorite of anyone who loves spicy sauces for pasta and can be made either vegetarian or with my way with a good Italian Pancetta. The ultimate way is to use fresh tomatoes and not canned but canned works as well to save time. The amount of herbs and hot pepper can be adjusted to your own tastes but this guideline is awesome.
- 12 large tomatoes, ripe or 2 (28 ounce) cans canned tomatoes
- 5 long hot red chili peppers, chopped
- 1 red bell pepper, chopped
- 10 garlic cloves, minced
- 1⁄4 cup olive oil
- 3 ounces pancetta
- 1 large onion, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon unbleached cane sugar
- 1 tablespoon oregano
- 3 tablespoons fresh basil
- 1⁄2 teaspoon pepper
- 1 teaspoon salt (to taste)
- 1⁄4 cup fresh parsley
- 3⁄4 cup red wine
- in boiling pot of water place tomatoes for a few minutes to loosen skins.
- Peel skins from tomatoes and discard boiling water,.
- In a stock pot place skinned tomatoes or (canned) to boil with 1/4 cup olive oil and 5 cloves of garlic and bring to a boil add the sugar, salt, pepper and herbs and continue to boil (crush tomatoes with potato masher after 45 min).
- In a separate fry pan place 3 tablespoons of olive oil and pancetta until fat is melted.
- hen add the onion until sweated then add 5 cloves of garlic
- Add red pepper and hot pepper and fry 3-4 minutes with onion and garlic.
- add red wine and simmer the mixture for 3-4 minutes and then add to the tomato and boil for 10 minutes.
- add the lemon juice and simmer on low for 45 minutes.
- Use your favorite pasta (penne or spaghettini are my faves).
Wow! This is an excellent sauce. I am so glad that we picked this one last night for our anniversary dinner to go over the homemade pasta ("pici") we were making. Excellent flavor and perfect amount of heat. I used fresh roma tomatoes from my garden ( 3 to 3.5 lbs) and I de-seeded 3 of the 5 chili peppers because I also added 1 lb hot Italian sausage to Step #4 with the pancetta. The result was amazing. Our pici took awhile to make, so I am quite certain that the arrabiata sauce simmered much longer than 45 mins (probably an hour and a half). We served this with Bev's Recipe #94388, which complimented nicely and a strong red wine (Nobile di Montepulciano) we picked up in Italy last year. Thanks for making our first anniversary special. We will definitely make this sauce again. We loved it!
Simply put this is the BEST. I found it perfect but Hot. Will double the amounts next time and jar in Masons to keep on the ready.