Homemade Arrabiata Sauce

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Arrabiata sauce is one of my favourite things ever when it comes to pasta, and at one stage, I panicked because I couldn’t find Rao’s Arrabiata sauce in Australia. I was thinking: OH NO! How am I gonna live? All the other sauces just don’t taste as good. I was determined to make a version that somewhat taste like it.

Although I don’t think this tastes exactly like Rao’s Arrabiata sauce, it’s good enough! I do think the difference lies with the tomatoes, and for Rao’s sauces, he uses these ultra high quality Italy imported tomatoes that I think must make a big difference. Anyway, this is really sweet without any added sugar! I also love that the extra virgin olive oil was able to be simmered in very low heat so that it doesn’t turn ugly.

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I never knew that pasta sauce can be made without blending! I actually think to make un-orange sauce, it’s best not to blend the tomatoes. There’s just something with blending and it somehow turns tomato puree into orange sauce, haha. But the secret is to peel the tomatoes. No wonder when I have pasta sauce, I usually don’t get spiked by the sharp peels. The best way I found to peel them is to boil them for a little while, the skin just separates and it’s so easy to take it off.

I don’t know why I haven’t thought of crushing the tomatoes with my hands but it sure works better than even cutting it or using some masher.

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A little story about how I discovered Rao’s sauces, it was through Raocow, an awesome video game LP’er who plays a lot of Mario games. He’s just so funny and awesome to watch, and I absolutely LOVE to show my appreciation. Of course, when I saw that a sauce was titled “Rao”, I Just had to buy it. Of course, it actually turned out tasting so much better than most of the sauces I’ve tried.

Homemade Arrabiata Sauce

3 cups ripe plum/grape Tomatoes
1 tablespoon extra light olive oil
5 tablespoons finely minced yellow onion
2 garlic cloves, peeled and minced
1/2-1 teaspoon crushed red pepper
A pinch of dried oregano
A few sprinkles Himalayan/Sea salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive Oil
5 fresh Basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Wash the plum/grape tomatoes and put them in a saucepan filled with water. Bring it to a boil for about 10 minutes.

Meanwhile, mince the onions and garlic very finely and add a tablespoon of extra light olive oil into the frying pan. Add the minced onion and garlic and saute in medium high for about 15 minutes until the onions begin to bring is translucent.

For the tomatoes, turn the heat off once you see a crack in them. Drain the water and rinse with cold water and peel the skin off. Put the tomatoes in a bowl and use your hands to crush them very finely so that it becomes tiny pulp. Don’t throw away the juice!

Stir in the tomato pulp and juice into the onions, then add the crushed red pepper, oregano, salt and pepper. Bring it to a boil very quickly and then immediately reduce to a low simmer (about 3) and wait about a minute or two. Add the extra virgin olive oil and stir it well. Close the lid and allow it to slowly simmer for about an hour.

Meanwhile, mince the basil and after an hour, add the basil, garlic powder and smoked paprika in the saucepan and cook for a further five minutes.

Serve with pasta of choice.

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Homemade Arrabiata Sauce
Serves: 2
 

Ingredients
  • 3 cups ripe plum/grape Tomatoes
  • 1 tablespoon extra light olive oil
  • 5 tablespoons finely minced yellow onion
  • 2 garlic cloves, peeled and minced
  • ½-1 teaspoon crushed red pepper
  • A pinch of dried oregano
  • A few sprinkles Himalayan/Sea salt
  • ¼ teaspoon black pepper
  • ⅓ cup extra virgin olive Oil
  • 5 fresh Basil leaves
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions
  1. Wash the plum/grape tomatoes and put them in a saucepan filled with water. Bring it to a boil for about 10 minutes.
  2. Meanwhile, mince the onions and garlic very finely and add a tablespoon of extra light olive oil into the frying pan. Add the minced onion and garlic and saute in medium high for about 15 minutes until the onions begin to bring is translucent.
  3. For the tomatoes, turn the heat off once you see a crack in them. Drain the water and rinse with cold water and peel the skin off. Put the tomatoes in a bowl and use your hands to crush them very finely so that it becomes tiny pulp. Don’t throw away the juice!
  4. Stir in the tomato pulp and juice into the onions, then add the crushed red pepper, oregano, salt and pepper. Bring it to a boil very quickly and then immediately reduce to a low simmer (about 3) and wait about a minute or two. Add the extra virgin olive oil and stir it well. Close the lid and allow it to slowly simmer for about an hour.
  5. Meanwhile, mince the basil and after an hour, add the basil, garlic powder and smoked paprika in the saucepan and cook for a further five minutes.
  6. Serve with pasta of choice.

 

One comment

  1. EA

    The way we peel the tomatoes here in ‘Arabia’ is to cut them in half horizontally, and grate them, flesh side down, til only the peel is left – I’ll have to try the boiling method. I make this all the time as there is no jarred/canned sauce here, but omit the spices (oregano, red pepper, basil, paprika), as they are also not available :P Still delicious.

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