Arrabbiata sauce

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Arrabbiata Sauce[edit | edit source]

Arrabbiata sauce is a spicy Italian tomato sauce that is commonly used in pasta dishes. It is known for its fiery flavor, which is derived from the use of red chili peppers. In this article, we will explore the ingredients, preparation method, and variations of this delicious sauce.

Ingredients[edit | edit source]

To make arrabbiata sauce, you will need the following ingredients:

  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 can (400g) crushed tomatoes
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Fresh basil leaves, for garnish

Preparation[edit | edit source]

Here is a step-by-step guide on how to prepare arrabbiata sauce:

1. Heat the olive oil in a saucepan over medium heat. 2. Add the minced garlic and red pepper flakes to the pan. Sauté for about a minute until the garlic becomes fragrant. 3. Pour in the crushed tomatoes and dried oregano. Stir well to combine. 4. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. 5. Season with salt to taste. 6. Remove from heat and garnish with fresh basil leaves.

Variations[edit | edit source]

Arrabbiata sauce can be customized to suit individual preferences. Here are a few variations you can try:

  • **Arrabbiata with Pancetta**: Add crispy pancetta to the sauce for an extra layer of flavor.
  • **Arrabbiata with Anchovies**: Incorporate chopped anchovies into the sauce for a salty and savory twist.
  • **Arrabbiata with Olives**: Toss in some sliced black olives to add a briny taste to the sauce.

Serving Suggestions[edit | edit source]

Arrabbiata sauce is commonly served with pasta, particularly penne or spaghetti. However, it can also be used as a dipping sauce for bread or as a topping for grilled meats. Sprinkle some grated Parmesan cheese on top for added richness.

External Links[edit | edit source]

For more information about arrabbiata sauce, you can visit the following links:

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD