Arrabiata Sauce

5
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Literally means "angry". This is a spicy sauce with crushed red pepper flakes. Traditionally served over penne rigate, but use your favorite cooked pasta."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (192.3 g)
  • Calories 83.2
  • Total Fat - 1.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 24.6 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 11.1 g
  • Protein - 1.8 g
  • Calcium - 33.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 25.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.

Step 2

Stir in wine, sugar, basil, red pepper flakes, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.

Step 3

Stir in parsley.

Step 4

Serve over the hot cooked pasta of your choice.

Tips & Variations


No special items needed.

Related

lazyme

Delish! I really enjoyed this simple dish. I used mini penne and loved the red pepper flakes that gave this some real zing. Thanks for sharing, Mike. Made for Went to the Market tag.

review by:
(8 Mar 2017)

JostLori

Whoa! I chose this recipe because it was 1)easy, and 2)had some interesting ingredients (brown sugar and lemon juice???). May I say, this is one of the best pasta sauces I've ever had. Followed the directions exactly, except three things. I used a 28 oz. can of whole Italian tomatoes and squeezed them in my hand to break them up in to the pan. To me, this makes the sauce much richer than by using diced. I didn't have any parsley, so substituted basil. I think it was even better that way! And finally, I didn't use all the red pepper - just slightly less so it wouldn't be too spicy. Mike, thanks for posting another wonderful recipe!

review by:
(24 Oct 2014)