Arrabbiata sauce is a fiery marinara for pasta, dipping or spreading on just about any sandwich. Try it with my fried mozzarella bites!
I’m one of those impulse shoppers. My husband isn’t even home right now and I can literally feel him nodding his head at this admission. I don’t do anything crazy, like go out for milk and come home with a brand new puppy or wardrobe (<—- I wish!). But hey, I can admit it… I buy things, mainly groceries, without any particular intentions, rhyme or reason whatsoever. Just because.
A few months back I bought a tube of hot pepper tomato paste (among other things). So not exciting yet so totally exciting at the same time. I wasn’t sure why or what I would use it for but nevertheless I’m a sucker for pretty packaging and all things spicy so naturally in my cart it went.
For now, if all things go as planned, I’m whipping up a fun appetizer (which for will be top secret in case it’s a bust) for you. But before I got going with that I first needed a marinara type sauce for dipping. I try to make any red sauce (marinara, pizza sauce and even things like ketchup) a day in advance so it can do its thang in the fridge, because we all know these things taste better the next day. So I racked my brain, opened and shut cupboards and finally came up with a spicy arrabbiata sauce… using that spicy tube of tomato paste. Tah-dah!!
Arrabbiata translates to “angry”, hence the spicy-heat it has going on and is typically served over pasta as is. I’m using it as a dip but you could easily up the water and not reduce it as much or swap out the paste for crushed tomatoes and up the chili flakes. You can get creative with this.
Either way it’s a quick and simple rendition of a classic spicy marinara sauce.
Seriously there’s little ingredients you need for this, most of which you should already have on hand. Grab a medium onion, garlic, dry sherry, salt, pepper, sugar (not pictured), chili flakes and basil.
Roughly chop up a smallish-medium-ish yellow onion.
And smash and peel 4 garlic cloves.
Drop them both into a mini food processor…
And pulse until finely minced.
Heat a 10-inch skillet with 1 tablespoon olive oil over medium-low.
Add in the onion and garlic mixture…
Stir and cook until soft, about 5 minutes.
Add in the basil, cook for 1 to 2 minutes…
*If using fresh basil at it at the end, just before simmering.
Pour in 2 tablespoons of the dry sherry wine…
Cook for another 1 to 2 minutes…
Add in 5 tablespoons of the hot pepper tomato paste…
And whisk it into the onion and garlic mixture, cooking for 1 minute.
Add in 1 cup of water or more for a thinner sauce.
Season with 1/2 teaspoon of sugar, 1/2 teaspoon of kosher salt, 1/4 teaspoon both black pepper and chili flakes. Adding the chili flakes is purely optional depending on how spicy you want it.
Whisk, bring to a bubble and reduce until thick or 8 to 10 minutes. If making a sauce you can add water if it gets too thick, this sauce is pretty flexible.
That’s it! I have plans for this sauce in the near future, but I can also imagine its spiciness slathered on pizza and topped with an obscene amount of mozz and fontina or even a grilled vegetable sandwich.
Enjoy! And if you give this Spicy Arrabbiata Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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