Classic Arrabbiata Sauce

    (449)
    35 min

    A quick and easy pasta sauce with a kick. Tomatoes are simmered with garlic, red wine, herbs and crushed chillies. Perfect served over penne pasta.


    607 people made this

    Ingredients
    Serves: 6 

    • 1 teaspoon olive oil
    • 160g chopped onion
    • 4 cloves garlic, finely chopped
    • 90ml red wine
    • 1 tablespoon caster sugar
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon crushed chillies
    • 2 tablespoons tomato puree
    • 1 tablespoon lemon juice
    • 1/2 teaspoon Italian herb seasoning
    • 1/4 teaspoon ground black pepper
    • 2 (400g) tins chopped tomatoes
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a large frying pan over medium heat. Saute onion and garlic in oil for 5 minutes.
    2. Stir in wine, sugar, basil, crushed chillies, tomato puree, lemon juice, Italian herb seasoning, black pepper and tomatoes; bring to the boil. Reduce heat to medium and simmer uncovered about 15 minutes.
    3. Stir in parsley. Ladle over the hot cooked pasta of your choice.

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    Reviews & ratings
    Average global rating:
    (449)

    Reviews in English (313)

    pieppiep
    1

    Tasty and easy-to-prepare sauce, will make this again!  -  21 Apr 2012

    0

    Not the classic "Arrabbiata" recipe. Being an Italian/American working and living in Italy for many years - The "real" Arrabbiata is made with ONLY the following ingredients: Extra virgin olive oil Garlic cloves (whole, NOT minced) Peeled tomatoes Salt Chili peppers (to each his own) Minced parsley Pecorino Romano cheese That's it!! NOTHING else. If you want to change the ingredients, please give it another name.  -  23 May 2018

    nickint
    by
    0

    Decided to cook for the wife for a change, so picked this recipe. Her mind was blown! Great sauce. Dark, rich flavour with a bit of warmth. She thought it was restaurant level and can't stop raving about it. High five! Unfortunately I now have to cook more.  -  04 May 2017