How To: Make Your Own Spicy Arrabiata Sauce
You can make this sauce as spicy or as mild as you like, either way it is a delicious accompaniment to any pasta!
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- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 1kg ripe tomatoes
- ¼ tablespoon chilli flakes
- Olive oil
- Balsamic Vinegar
- Sea Salt
- Black Pepper
- Parmesan Cheese
- Fresh basil leaves
- Place a large pot onto the hob and fill ¾ full with boiling water. Bring to the boil.
- Gently place the fresh tomatoes into the water, making sure that the tomatoes have their stalk removed from the top and slice an ‘X’ into the bottom.
- Let them blanch for 5 minutes, or until softened and skin is falling off.
- Place tomatoes into a large bowl of water and ice.
- In another saucepan, place a splash of olive oil and small knob of butter and cook off the sliced onion and finely chopped garlic. Cook for 7-8 minutes, stirring occasionally. Do not let the onions brown.
- Whilst the onions are cooking, take your tomatoes out of the water and peel. Roughly chop until you get a thick ‘mush’, for a thinner sauce, at this stage you can use a blender to puree the sauce.
- Once you are happy with the sauce consistency, add this to the onion and garlic saucepan and cook through. At this stage, add your torn basil leaves, a splash of balsamic vinegar and chilli flakes (you can add more if you like it spicier). Season to taste.
- Once cooked through, taste and adjust ingredients accordingly. For extra sweetness, add a pinch of sugar and a small knob of butter for a smooth creaminess to your sauce.
- Best served with penne pasta or spaghetti, with some parmesan grated on top and some more fresh basil leaves.
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