UMBRIAN STYLE ARRABIATTA SAUCE
This is a regional Italian recipe for a "hot" pasta sauce - my favourite meatless tomato sauce. The addition of sweet pepper, ginger, and honey (traditional for that part of Italy) both complements and tempers the heat of the sauce. I prefer to make it with fresh hot peppers or paste, but I've included a "cheater" method using hot red pepper flakes. The addition of eggplant is also traditional, but optional - if you don't care for eggplant, just leave it out.
Provided by labouchet
Categories Sauces
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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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Andrew Perry
perry47@gmail.comYum!
Debbie Barfoot
d.b88@hotmail.comDelicious!
Era
era@hotmail.frThis is the best arrabiatta sauce I've ever had.
MD JUYEL GAMEPLAY
jmd@gmail.comI will definitely be making this again.
Lynette Baldwin
l100@hotmail.frThis sauce is amazing!
King_zack
king_zack12@hotmail.comI love this recipe! It's so easy to make and it always turns out great. I've made it with different types of pasta and it's always a hit.
Abdul Jabbar (Khaskheli)
abdul-j37@hotmail.comThis sauce was delicious! I used it on spaghetti and it was the perfect combination. The sauce was flavorful and had a nice kick to it. I will definitely be making this again.
Lindokuhle Mlangeni
m.l1@hotmail.comI made this sauce last night and it was a hit! My family loved it. It was the perfect amount of spicy and it had a great flavor. I will definitely be making this again.
Abdullah al mahamud
a_mahamud@gmail.comThis sauce was really good! It had a nice kick to it and it was the perfect consistency. I served it over spaghetti and it was delicious. I will definitely be making this again.
Nkateko Shongwe
s-n47@gmail.comI love this recipe! It's so easy to make and it always turns out delicious. I've made it with different types of pasta and it's always a hit. Thanks for sharing!
Raihan Jewel
j.r@hotmail.frThis sauce was amazing! It was so easy to make and it tasted like it came from a restaurant. I served it over spaghetti and it was the perfect meal. I will definitely be making this again and again.
Alaa Mamdouh
a@aol.comI made this sauce last night and it was delicious! I used penne pasta and it was the perfect combination. The sauce was spicy, but not too hot, and it had a great flavor. I will definitely be making this again!
Amjed Mouad
mamjed55@hotmail.comThis is the best arrabiatta sauce I've ever had! It's so flavorful and spicy, and it's the perfect sauce for pasta. I'll definitely be making this again.