Arrabiata sauce
Origin of the recipe
This sauce has nothing to do with Arabic cuisine. "Arrabbiato" means "angry" or "mean" in Italian, denoting its distinctive, spicy flavor, which is not typically found in Italian cuisine, as it contains chili pepper. At first glance, the recipe seems quite complicated, but this impression is deceiving, and anyone can make arrabbiata. It's a favorite condiment among gourmets for traditional pasta.
What do you need for cooking?
Ingredients
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Tomatoes
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Tomato paste
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Onions
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Garlic
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Olive
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Olive oil
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Salt
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Chili pepper
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Paprika
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Dried Provencal herbs
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Oregano
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Basil leaves
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Ground black pepper
Kitchen utensils
- Knife
- Pot
- Pan
- Cutting board
Arrabiata sauce is a spicy and flavorful Italian sauce made with tomatoes, garlic, and chili peppers. This rich sauce adds a piquant and vibrant flavor to any dish, perfect for pasta, meat, or vegetables.
Step-by-step recipe
Step 1:
Make small cuts on the tomatoes and place them in hot water for 2 minutes, remove from the water, and peel the tomatoes.
Step 2:
Cut the tomatoes into cubes.
Step 3:
Finely chop the onion, olives, hot pepper, garlic and basil.
Step 4:
Heat a frying pan, add olive oil and fry the garlic for 1 minute.
Step 5:
Remove the garlic from the pan.
Step 6:
Add chili pepper and onion to the oil in the pan and fry for 1 minute.
Step 7:
Add tomatoes and continue to fry for 2 minutes.
Step 8:
Add olives and pureed tomatoes, fry for another 2 minutes.
Step 9:
Add all the dry spices to the pan, mix well and simmer over low heat for 5 minutes.
Step 10:
Add chopped basil leaves, turn off the pan and mix everything well.
Cooking tips
Chili peppers are quite hot, so when preparing arrabiata sauce, you should focus on your taste, carefully adjusting the amount of this ingredient.
Sometimes a little grated Parmesan is added to the arrabbiata sauce.
Arrabiata is served with pasta, ravioli, arancini and other Italian dishes.
If you're preparing pasta arrabbiata for guests, consider the serving method: golden pasta with red arrabbiata will look stunning in contrasting colored dishes: green, yellow, turquoise, or black.
See also: Sauce recipes
