[CH] Arrabbiata Sauce

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Byron: "[CH] Hornworms II"
• Previous message: Byron: "[CH] Tomato Hornworm"

I'm normally a taker of recipes with this list but I found this in the
local paper recently, and found it to be incredible...
Had to share:

Arrabiata sauce (spicy Italian tomato sauce)
Makes 8 servings

1/4 cup finely chopped garlic
1 tablespoon dried hot pepper flakes, or to taste
1/2 cup extra-virgin olive oil
1 (28 ounce) can whole Italian tomatoes with juice
1 (14- to 16 ounce) can crushed Italian-style tomatoes with puree
1 teaspoon salt
1 teaspoon sugar
3/4 cup firmly packed fresh basil leaves, chopped
1/2 cup firmly packed fresh parsley, chopped
1/2 cup freshly grated Pecorino Romano cheese

In a large saucepan, cook the garlic and red pepper flakes in the olive
oil over medium-low heat.  Cook, stirring, until the garlic is softened.
Cool oil and transfer to a glass jar with a tight-fitting lid. Chill oil
mixture 4 hours or overnight to enhance the flavor.

When ready to prepare the sauce, heat the oil mixture over moderate heat
in a medium sucepan until the garlic just begins to sizzle. Stir in the
tomatoes with juice and tomatoes with puree, salt and sugar. Simmer 20
minutes. Stir in basil and cook, stirring, occasionally, 5 minutes.
Serve over 1 1/2 pounds hot, cooked pasta. Sprinkle with the parsley and
Pecorino Romano cheese.

I used plain old parmesan and it was sooooo good!
Mich

• Next message: Byron: "[CH] Hornworms II"
• Previous message: Byron: "[CH] Tomato Hornworm"