Arrabbiata Sauce for Pasta
Simple yet delicious Homemade Arrabbiata Sauce made from the freshest of tomatoes and basil.
Servings: 6 servings
Calories:
Equipment
- Spoons and Ladles
Ingredients
- 3 tablespoon olive oil
- 4 teaspoon chilli flakes crushed
- 2 tablespoon garlic paste
- 1 cup onions chopped
- 2 tablespoon tomato paste
- 3 cups tomato puree
- 1 cup water
- ½ cup basil leaves chopped
- 1 teaspoon sugar
- Salt to taste
- ½ teaspoon Black Peppercorns freshly crushed
- ½ teaspoon oregano optional
- ½ teaspoon sage optional
- ½ teaspoon thyme optional
- rosemary A pinch of , optional
Instructions
- Heat oil in a large kadhai/wok over medium heat.
- Sauté garlic and the red chilli flakes for say 1 minute.
- Stir in the onions and fry for 2-3 minutes till they are translucent.
- Add the tomato paste, and tomatoes puree.
- Add the water as needed so that the sauce does not stick or burn.
- Cook on low flame for 30 minutes or till you get the consistency you want.
- Add the basil, salt, pepper, sugar. Add oregano, sage, thyme, rosemary if using.
- Adjust the seasonings use red chilli flakes if you wish.
- Ladle over the hot cooked pasta of your choice.
- This sauce stays well in the fridge for 3-4 days.