Umbrian Style Arrabiatta Sauce

Recipe by labouchet
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
  • In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
  • Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
  • Remove from heat and add to simmering tomatoes.
  • Add oregano and basil, and taste for salt and black pepper.
  • Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now.
  • Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
  • Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
  • If using eggplant: Drain cubes after 30 minutes and rinse in colander.
  • Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
  • Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
  • Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
  • When clove sizzles, swirl it in pan, and then add eggplant.
  • Saute on high heat, tossing frequently, until golden.
  • Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
  • Serve over cooked pasta.
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