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. 1 large onion, sliced
  2. 2 garlic cloves, finely chopped
  3. 1kg ripe tomatoes
  4. ¼ tablespoon chilli flakes
  5. Olive oil
  6. Balsamic Vinegar
  7. Sea Salt
  8. Black Pepper
  9. Parmesan Cheese
  10. Butter
  11. Fresh basil leaves
  1. Place a large pot onto the hob and fill ¾ full with boiling water. Bring to the boil.
  2. 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.
  3. Let them blanch for 5 minutes, or until softened and skin is falling off.
  4. Place tomatoes into a large bowl of water and ice.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Best served with penne pasta or spaghetti, with some parmesan grated on top and some more fresh basil leaves.
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