Homemade Arrabiata Sauce

Arrabiata sauce is my favorite Italian tomato sauce for pasta because of its spicy taste. The problem is I cannot easily find the Arrabiata sauce in grocery. So why not make homemade version?

Although I don’t think this tastes exactly like the original Arrabiata sauce that I ever tasted before, it’s good enough! I do believe the difference lies with the tomatoes. I just use regular tomatoes that can be easily found in the market. I suggest you find the imported tomatoes to improve the taste.

Anyway, this is 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.

I never knew that pasta sauce could be made without blending it with an immersion blender. I actually think to make un-orange sauce. It’s best not to blend the tomatoes.

My theory is the heat from the blender blades somehow turns tomato puree into orange sauce. 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.

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.

Susanna

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