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     Arrabbiata Sauce Header

  Arrabbiata Sauce
   Arrabbiata Sauce Photo
Category: Spaghetti Sauce, Pasta & Rice
Servings: 4 - 6
Total time: 30 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 pound vine ripened tomatoes, cored and cubed

- 12 ounces tomato sauce

- 2 medium cloves garlic, peeled and minced

- 2 fresh red chili peppers such as cayenne or red serrano, chopped

- 1/2 cup pecorino romano cheese, grated

- 1/4 cup parsley, minced

- 1/3 cup extra virgin olive oil

- Salt and pepper


1.  In a pan over medium heat, add the olive oil, minced garlic and chopped chili peppers. Sauté the ingredients until the garlic begins to sizzle and becomes fragrant.

2.  Once the garlic has browned slightly, add the diced tomatoes and the tomato sauce to the pan along with a pinch of salt and pepper and 1/3 cup water.

3.  Stir the ingredients well and bring the sauce to a quick simmer. Cover the pan and simmer the sauce for 10 - 15 minutes, stirring occasionally.




4.  After 15 minutes, uncover the sauce. If the sauce is too thin, continue to simmer the sauce, uncovered, until it reduces to your desired consistency. If the sauce is too thick, add 1/4 cup water at a time until you reach your desired consistency.

5.  Taste the sauce and add salt and pepper to your taste.

6.  Once the sauce reaches your desired consistency, remove it from the heat.

7.  The sauce is now ready to be served over your favorite pasta. Penne or spaghetti is ideal for this dish.

8.  Top the dish with the grated pecorino and the minced parsley just prior to serving.


You can add more or fewer chilies depending on your preference. The more chilies you add, the spicier the sauce will be, particularly if you do not discard the seeds from the chilies.