Best 2 Abruzzi Sauce Recipes

Tantalize your taste buds with Abruzzi sauce, a versatile and flavorful sauce that originates from the Abruzzo region of Italy. This delectable sauce is a delightful combination of tomatoes, onions, garlic, basil, oregano, and a touch of red pepper flakes, simmered to perfection to create a rich and aromatic sauce. Whether you prefer a smooth, velvety texture or a chunky rustic sauce, our collection of Abruzzi sauce recipes has something for everyone. Dive into the classic Abruzzi tomato sauce, a staple in Italian cooking, perfect for pasta, pizza, and meat dishes. Experiment with the spicy Abruzzi arrabbiata sauce, where fiery chili peppers add a vibrant kick to the traditional recipe. For a creamy twist, try the Abruzzi vodka sauce, a luscious blend of vodka, cream, and tomatoes, guaranteed to elevate any dish. Vegetarian enthusiasts will delight in the Abruzzi puttanesca sauce, a vibrant mix of capers, olives, and anchovies, capturing the essence of the Mediterranean. Explore the unique flavors of Abruzzi sauce and elevate your culinary creations to new heights.

Here are our top 2 tried and tested recipes!

PASTA ABRUZZESE

Pasta Abruzzese image

Make and share this Pasta Abruzzese recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bulk sweet Italian sausage
1/2 medium Spanish onion, finely chopped
1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice
3 garlic cloves, minced
1 cup low sodium chicken broth
1 (28 ounce) can crushed tomatoes
2 -3 tablespoons chopped fresh flat leaf parsley
1 lb penne or 1 lb rigatoni pasta, cooked until al dente

Steps:

Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
Add in broth and tomatoes; heat through.
Dump sausage back into pan and add parsley; stir while bringing to a boil.
When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.

Nutrition Facts : Calories 441.9, Fat 8.5, SaturatedFat 2.8, Cholesterol 22.7, Sodium 750.6, Carbohydrate 74.6, Fiber 11.6, Sugar 5.3, Protein 20.4

ABRUZZI SHRIMP PASTA SAUCE

Abruzzi Shrimp Pasta Sauce image

From my mother who is from a little town in Italy near Rome. Must use fresh herbs! Do not saute garlic in oil- it will not taste the same. Garlic, parsley tomatoes oil need to cook slowly together! The idea of the whole cloves is that you don't have to eat them if you don't want to! I just leave them. And remember to cook this recipe SLowly. Lobster or crabs may be substituted for shrimp.

Provided by ChefRed

Categories Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs medium shrimp
1 1/2 lbs pasta (linguine, or any thin spaghetti you may have on hand)
10 tablespoons olive oil
10 whole garlic cloves
2 (28 ounce) cans crushed tomatoes (enough to fill blender 2 times) or 2 (28 ounce) cans fresh plum tomatoes (enough to fill blender 2 times)
1 cup of chopped fresh flat-leaf Italian parsley (can also substitute with fresh basil if you like)

Steps:

If you plan on using fresh tomatoes, simply wash, take stem area off, and place in blender to puree.
Place tomatoes, olive oil, whole cloves of garlic, parsley in large pot and cook slowly for 30 minutes, stirring every 15 minutes.
If using fresh tomatoes, it will need extra cooking time of 15 minutes. Garlic cloves should be very soft and sauce should have nice consistency- not watery.
During last 15 minutes add the shrimp.
Season to taste with salt and some red pepper flakes if you like.
Place water to boil in another large pot.
when boiling add a tablespoon of oil(prevents pasta from sticking).
Place pasta in boiling water & stir, stir often.
Put timer on for exactly 11 minutes.
Drain pasta, place in large platter & mix together with sauce. Enjoy!

Nutrition Facts : Calories 1301.5, Fat 41.2, SaturatedFat 6, Cholesterol 345.6, Sodium 1221.6, Carbohydrate 159.7, Fiber 12.7, Sugar 18.1, Protein 73.2

Tips:

Choose the right tomatoes: Use ripe, flavorful tomatoes for the best sauce. Roma tomatoes are a good choice because they have a low water content and a concentrated flavor.
Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make the sauce watery.
Cook the vegetables until they are soft: The vegetables should be cooked until they are soft and slightly caramelized. This will add depth of flavor to the sauce.
Use a good quality olive oil: Olive oil is an important ingredient in Abruzzi sauce. Use a good quality extra virgin olive oil for the best flavor.
Season the sauce to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of red pepper flakes for a little heat.
Let the sauce simmer: Once the sauce is assembled, let it simmer for at least 30 minutes. This will allow the flavors to meld and develop.

Conclusion:

Abruzzi sauce is a delicious and versatile sauce that can be used on pasta, pizza, or as a dipping sauce. It is a great way to use up fresh tomatoes and vegetables. With its simple ingredients and easy-to-follow instructions, this sauce is sure to become a family favorite. Enjoy!