Arrabbiata sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Arrabbiata sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two cans (420 g each) of canned pureed tomatoes
- 1 - 2 tbsp. l. olive oil
- 1 tbsp crushed red pepper flakes
- 3 - 4 cloves garlic, crushed
- 1 small or medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- 2 tablespoons Italian seasoning
- A pinch of sugar
We recommend
Recipes with similar ingredients: white wine, tomatoes, Italian seasonings, red pepper flakes, onions, garlic
Cooking the dish according to the recipe:
- Pour a tablespoon of olive oil into a hot skillet over medium-high heat, add the pepper flakes, garlic, and onion, and stir. Add the wine (or chicken broth). Cook, stirring, until the liquid has reduced by half.
- Add crushed tomatoes and Italian seasoning and stir. Add a pinch of sugar and some salt and pepper to taste. Reduce heat to low and simmer the arrabbiata sauce for 30 minutes.
Cool, then divide into 4 freezer bags and freeze the sauce for future use.
Categories:
Similar recipes
