Ingredients for Umbrian Style Arrabiatta Sauce
- Plum Tomatoes
- Butter
- Fresh Ginger
- Honey
- Extra Virgin Olive Oil
- Hot Chili Peppers
- 6 cloves garlic, minced
- Roasted Red Pepper
- Tomato Paste
- Salt And Pepper
- Dried Oregano
- 1/4 cup fresh basil leaves, chopped (optional)
- Eggplant
- Oil
- Fresh Italian Parsley
- Penne
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How to Make Umbrian Style Arrabiatta Sauce
- Heat the olive oil in a large saucepan over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it.
- Add the red pepper flakes and cook for another 30 seconds, stirring constantly.
- Add the chopped tomatoes to the saucepan. Season generously with salt and pepper.
- Bring the sauce to a simmer, then reduce the heat to low and cover the saucepan.
- Simmer the sauce for at least 45 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
- Taste and adjust seasoning as needed. You may want to add more salt, pepper, or red pepper flakes depending on your preference.
- Once the sauce has thickened to your liking, remove from heat and stir in the fresh basil leaves (if using).
- Serve immediately over your favorite pasta, such as spaghetti or bucatini.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
58g
Fat
16g
Carbs
37g
