Friday, June 21, 2013

Arrabiata Sauce

A group of girlfriends from work have recently started a tradition of pasta nights where we get together to make homemade pasta and sauce as an excuse to drink wine and gossip.
This is the sauce I made for the first of such events. Sorry no photos... we were too distracted...
Adapted from Una Mamma Italiana, serves six to eight


1 tablespoon olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
1/2 cup red wine
2 tablespoons brown sugar, optional but recommended!
2 tablespoons fresh basil, chopped, plus additional for garnish if desired
6 oz can tomato paste
2 28 oz cans crushed tomatoes
1 1/2 teaspoons crushed red pepper flakes

In a large sauce pan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes.

Stir in the wine, sugar, basil, red pepper flakes, tomato paste, crushed tomatoes, salt and pepper. Stir to combine. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, uncovered.

Serve over homemade pasta with parmesan cheese and extra basil to garnish.


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