Name: Arrabbiata Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 large can (28 ounces) whole peeled tomatoes*; 4 large cloves garlic, peeled but left whole; 2 tablespoons extra-virgin olive oil; ¼ teaspoon red pepper flakes, more to taste, or 2 small red chili peppers**, seeds and ribs removed and finely chopped; Salt, to taste (if necessary); For garnish, optional: Chopped fresh flat-leaf parsley and grated pecorino romano or Parmesan cheese

Ingredients

2 serv.

1 large can (28 ounces) whole peeled tomatoes*
4 large cloves garlic, peeled but left whole
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes, more to taste, or 2 small red chili peppers**, seeds and ribs removed and finely chopped
Salt, to taste (if necessary)
For garnish, optional: Chopped fresh flat-leaf parsley and grated pecorino romano or Parmesan cheese

Instructions

Tap a step to mark it done

1 In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), garlic cloves, olive oil and red pepper flakes.
2 Bring the sauce to a simmer over medium-high heat, then lower the heat to keep it at a slow, steady simmer for about 45 minutes or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after the sauce has cooked for about 15 minutes.
3 Remove the pot from the heat. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
4 Add salt, to taste (the tomatoes are already pretty salty, so you might just need a tiny pinch). If you’d prefer spicier sauce, add more pepper flakes, to taste (keep in mind that the sauce will become more spicy with time).
5 Stir into hot, cooked pasta. If desired, garnish bowls with an extra sprinkle of pepper flakes. This sauce keeps well covered and refrigerated for up to 5 days. Freeze it for up to 6 months.