Arrabiata sauce recipes
Ingredients
- YOU WILL NEED
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 6 tablespoon red wine
- 1 tablespoon granulated sugar
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped chilli pepper, we sometimes use Gourmet Gardens Chilli spice blend
- 2 tablespoon tomato puree (paste)
- 1 tablespoon Lemon Juice (fresh)
- ½ teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 1 kilo very ripe fresh tomatoes, skinned and chopped small or 2x400 gram cans, peeled and chopped tomatoes, we find that the Napolina brand is best
- 2 tablespoons chopped fresh parsley
Method
- Heat the oil in a large frying pan or saucepan over a medium heat, Sauté the onion and garlic in the hot oil for 5 minutes.
- Stir in the sugar, wine, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper, and tomatoes then last but not least the fresh basil, bring to a boil and reduce the heat and simmer uncovered for about 15 minutes.
- Stir in the parsley and then spoon over the pasta of your choice Serve and Enjoy!
John H Glen has contributed to these popular cooking recipes:
Ingredients
- 500g Boneless chicken breast
- 1 Medium onion
- 2 Medium Carrots
- 1 Chicken stock cube
- 340g Jar of Arrabiata Sauce
- 400cc Water
- 0.5tsp Dried tarragon
Method
- 1. Thinly slice onion and cut carrots into thin batons. Saute together.
- 2. Add sauce, water and stock cube.
- 3. Cut chicken up to the size you like and add (or you can leave the breasts whole).
- 4.Simmer until the carrots are 'al dente'
Chrism has contributed to these popular cooking recipes:
Ingredients
- 3 large Garlic cloves
- 1 28 oz Italian tomatoes
- 1 or 2 Red chillies
- 1 tbsp Hot red pepper
- Salt
- 1 1b Penne
- 2 tbsp Parsley
- 6 quarts Water
Method
- Pasta pot, saucepan or skillet large enough to fit all ingredients. HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic minced, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
- ADD the tomatoes with their juice (chopped or 1 1/2 lb fresh tomatoes) and chillies broken into pieces, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not puréed - about 20 minutes with canned tomatoes.
3 Comments
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Add commentJohn H Glen Wed Jul 28 2010 • Reply
Hi,Thank You for your kind comments, its always nice when you get feedback especially positive feedback
Love baking Mon Jul 26 2010 • Reply
I made this on Friday, with tinned tomatoes and added some black olives too. It was great. Thank you for the recipe - it will definitely become a regular.
Love baking Mon Jul 26 2010 • Reply
I made this on Friday, with tinned tomatoes and added some black olives too. It was great. Thank you for the recipe - it will definitely become a regular.