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Arrabiata Sauce

Western.Chefs's picture
This Arrabatia Sauce is simply fantastic ! Try this savory vegetable dip with your breads, meat or pasta and let me know if you like them ! Your suggestions for this Arrabatia Sauce are welcome.
  Salt 1 Tablespoon
  Crushed red pepper 1 1⁄2 Teaspoon
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Italian plum tomatoes 4 Can (40 oz)
  Garlic 6 Clove (30 gm), crushed with side of chef's knife

In 8 quart Dutch oven, heat olive oil over medium heat until hot but not smoking.
Add garlic and cook, stirring, 2 minutes; do not brown.
Stir in tomatoes with their juice, salt, and red pepper; heat to boiling over high heat.
Reduce heat to low; simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon.
For smooth, traditional texture, press tomato mixture through food mill into large bowl. (Or, leave sauce as is for a hearty, chunky texture.)
Cool sauce slightly.
Spoon into jars.
Store in refrigerator for up to a week or spoon into freezer proof containers and freeze for up to 2 months.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1256 Calories from Fat 999

% Daily Value*

Total Fat 107 g165.3%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8133.2 mg338.9%

Total Carbohydrates 53 g17.6%

Dietary Fiber 9.2 g36.9%

Sugars 26 g

Protein 11 g21%

Vitamin A 129.6% Vitamin C 144.3%

Calcium 74.4% Iron 3.1%

*Based on a 2000 Calorie diet

Arrabiata Sauce Recipe