Spicy Arrabbiata Sauce

Name: Spicy Arrabbiata Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 tablespoons extra virgin olive oil (or butter); 2 -4 teaspoons crushed red pepper flakes*; 1 small yellow onion, finely diced; 6 large cloves garlic, minced or pressed; 2 (28-ounce) cans whole tomatoes, preferably San Marzano; 1/2 cup packed fresh basil leaves, torn or roughly-chopped; 1 teaspoon fine sea salt; 1/2 teaspoon freshly-cracked black pepper

This Spicy Arrabbiata Sauce recipe is super-simple to make, calls for just 6 main ingredients, and is guaranteed to kick your pasta nights up a delicious notch.

⏱ 40 menit 🔨 Persiapan 10mnt 🔥 Masak 30mnt 📊 Sedang 🍽 6 porsi ⭐ 5.0 (43) 👁 27

Bahan-bahan

6 porsi

3 tablespoons extra virgin olive oil (or butter)
2 -4 teaspoons crushed red pepper flakes*
1 small yellow onion, finely diced
6 large cloves garlic, minced or pressed
2 (28-ounce) cans whole tomatoes, preferably San Marzano
1/2 cup packed fresh basil leaves, torn or roughly-chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Langkah-langkah

Heat olive oil or butter in a large saucepan (or deep sauté pan) over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.
Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened** and reached your desired consistency.
Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.

Sambal & Bumbu highly rated