Spicy Arrabbiata Sauce
Mix this sauce into any pasta or gnocchi or combine it with any additional add-ins that you’d like. I like tossing the sauce with shrimp and pasta. If using shrimp or other seafood add 1 teaspoon of Oregano.
3 tablespoons extra virgin olive oil
1-2-3-4 teaspoons crushed red pepper flakes (4 tablespoon makes Devil sauce) or less to your taste
6 large cloves of garlic
1 small yellow finely diced
2 (28 ounce) cans of whole tomatoes, preferably San Marzano
2 tablespoons of tomato paste
1/2 cup packed fresh basil leaves chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
Heat olive oil in a large saucepan (or deep sauté pan) over medium-high heat Add crushed red pepper flakes and sauté for 1 minute, stirring occasionally. Add garlic, and onions, and sauté for about 5 to 6 minutes or until onions are softened and translucent, stirring occasionally. Add in the tomatoes and the tomato paste and stir to combine.
Continue cooking the sauce, breaking up the tomatoes with a wooden spoon as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened or reached your desired consistency. Stir in the basil, salt, and pepper. Simmer for 10 more minutes. Then taste the sauce, and season with any extra salt, pepper, or crushed red pepper flakes as needed.
Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days. Make 6 – 8 serving