Arrabiatta Sauce Recipe

Ingredients for Arrabiatta Sauce

• 2 lbs ripe tomatoes
• Hot Red Chili Peppers
• Red Bell Pepper
• Garlic Cloves
• 1/4 cup olive oil + 3 tablespoons olive oil
• 4 ounces diced pancetta (optional)
• 1/2 cup finely chopped onion
• Fresh Lemon Juice
• Unbleached Cane Sugar
• Oregano
• Fresh Basil
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Fresh Parsley
• 1/2 cup dry red wine

How to Make Arrabiatta Sauce

1. Blanch tomatoes: Bring a large pot of water to a boil. Add 2 lbs of tomatoes and cook for 2 minutes to loosen skins.
2. Peel tomatoes: Remove tomatoes from boiling water and peel off skins. Discard boiling water.
3. Sauté aromatics: In a large stock pot, heat 1/4 cup olive oil over medium heat. Add 5 cloves minced garlic and sauté for 1 minute until fragrant. Add 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon dried oregano (or 2 tablespoons chopped fresh). Stir well.
4. Cook tomatoes: Add peeled tomatoes to the pot and bring to a simmer. Crush tomatoes slightly with a spoon.
5. Cook Pancetta (Optional): In a separate skillet, cook 4 ounces diced pancetta over medium heat until crispy. Remove pancetta, reserving 2 tablespoons of rendered fat.
6. Sauté onions and garlic: In the same skillet, add 1/2 cup finely chopped onion and sauté until softened, about 5 minutes. Add 5 cloves minced garlic and sauté for another minute.
7. Add chili flakes: Add 1-2 teaspoons of red pepper flakes (or more, to taste) and cook for 3-4 minutes, stirring frequently.
8. Deglaze and simmer: Add 1/2 cup dry red wine to the skillet and simmer for 3-4 minutes, scraping up any browned bits.
9. Combine and simmer: Pour the pancetta mixture (or reserved pancetta fat for vegetarian option) into the tomato sauce. Stir well. Bring to a simmer, then reduce heat to low and simmer for 45 minutes, stirring occasionally.
10. Finish and serve: Stir in 2 tablespoons of lemon juice. Taste and adjust seasoning as needed. Toss with your favorite pasta and serve immediately. Garnish with fresh basil or parsley (optional).