Description
A fiery Italian tomato‑based sauce from Rome, spiked with garlic, chili, and olive oil—perfect for penne all’arrabbiata.
Ingredients
- ¼ cup extra‑virgin olive oil
- 6–8 cloves garlic, minced
- 2 tsp (or to taste) crushed red pepper flakes
- 2 (28 oz) cans crushed tomatoes (preferably San Marzano)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves (a handful), torn (optional)
- Parsley and grated Pecorino Romano or Parmesan, for serving (optional)
Instructions
- Heat olive oil in a deep sauté pan or pot over medium heat.
- Add minced garlic and red pepper flakes. Sauté for about 1–2 minutes until garlic is fragrant but not browned.
- Pour in crushed tomatoes; stir and bring to a gentle simmer.
- Season with salt and black pepper. Adjust heat with more red pepper flakes if desired.
- Simmer uncovered over medium‑low heat for about 30 minutes until the sauce thickens and flavors meld.
- Stir in torn basil leaves (if using) off heat.
- Toss with cooked pasta, then serve with fresh parsley and grated cheese if desired.
Notes
- Use San Marzano canned tomatoes for the best balance of flavor and sweetness :contentReference[oaicite:1]{index=1}.
- Adjust red pepper flakes to match your tolerance for spice.
- This sauce is naturally vegan, gluten‑free, and dairy‑free if you skip the cheese :contentReference[oaicite:2]{index=2}.
- You can process whole tomatoes for texture control, or use crushed tomatoes for simplicity :contentReference[oaicite:3]{index=3}.
- Simmering for about 30 minutes develops rich, concentrated flavors—rustic and aromatic :contentReference[oaicite:4]{index=4}.
- Pasta cooking water can help the sauce cling to pasta if needed :contentReference[oaicite:5]{index=5}.
Nutrition
- Serving Size: ½ cup sauce
- Calories: ≈120 kcal
