Tonights dinner Penne Rigate and Arrabbiata Sauce. Arrabbiata Sauce ( angry sauce, called this because of the red peppers) 4 to 4.5 lbs. tomatoes ( I use Roma tomatoes) 1 medium onion chopped 4 to 5 big cloves garlic 3 to 5 fresh basil leaves, chopped 1 to 3 teaspoons red pepper flakes O I use r or more... I luv it hot) 1/2 bell pepper chopped 1 to 2 bay leaves. Olive oil parmesan cheese. pasta. IN a bit of olive oil sauté the onions, and garlic until translucent, add the chopped bell peppers, stir. Add chopped tomatoes and bring to a boil. Add the crushed red peppers , basil and bay leaves. Lower temperature and summer until sauce is to desired thickness, about 45 minutes to an hour or so. I prefer a slightly chucky sauce, so I only purée 1/2 of my sauce. I just add it2 sauce and pulse in my food processer. Most people would purée or grind the entire batch. This sauce freezes beautifully for up to about 4 months. I pour into quart size canning jars , leaving a bit of room for expansion and freeze. Serve over a large pasta. Penne, mostiacolli etcetera. Top with freshly grated parmesan cheese.
Posted on: Thu, 20 Mar 2014 00:09:42 +0000
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