“Arrabbiata” in this sauce refers to spiciness of sauce as Arrabbiata means angry in Italian. It is traditionally made with garlic, tomatoes and red chilli peppers. In my version of Arrabbiata sauce, onion, carrot and bell peppers are also added to bring in more flavor and enhance nutritive value.
Usage of Arrabbiata sauce is not confined to pasta. It can also be used as pizza sauce, spread for toast, spicy cottage cheese filling for sandwiches etc. Add it to cheese spread for making delicious sauce for burger. This sauce can be transferred to an airtight container and refrigerated for future use but should be consumed within 7 days. So, ditch sauces(full of preservatives) and prepare your own jars, full of Arrabbiata sauce and use as necessary.
- 2 Big Onion (Chopped)
- 5 Big Tomatoes (Chopped)
- 1 Carrot (Chopped)
- 1 Big Yellow Bell-Pepper (Chopped)
- 35 Garlic Cloves (Chopped)
- 4 Fresh Red Chillies (Chopped)
- 3 Tsp Parsley
- 2 Tsp Mixed Herb Seasoning
- 1 Tsp Basil
- 2 Tsp Piri Piri
- 1 Tsp Sugar
- 1 Tbsp Vinegar
- 3 1/2 Tbsp Olive Oil
- Heat 2 1/2 Tbsp of oil in a large saucepan and add fresh red chilles with chopped garlic.
- Once garlic begins to brown, add onion and cook for 3-4 minutes.
- Add chopped carrot and yellow bell pepper.
- Cover pan with a lid and cook till vegetables turn tender.
- Add tomatoes and cook till tender.
- Add parsley, mixed herbs seasoning, basil, piri piri, sugar, vinegar and salt.
- Cook mixture for a few mins and turn off the heat.
- Once mixture is cooled down, blitz it using mixer-grinder. Add 1/4 cup of water while grinding.
- Heat remaining one tablespoon of oil in a frying pan and add contents of grinder jar .
- Bring to a boil and simmer for 12-15 minutes.
- Once cooled down, transfer to an airtight container and use as necessary.