My vegetable garden is certainly bountiful this year! I’m picking about 15 tomatoes a day! So obviously I need to do something with all the said tomatoes… 🍅
After visiting Tuscany two years ago and getting private cooking lessons with Italian chefs, I figured I would try their Arrabiata recipe at home. What a win! 🌶
So I’m here to share the wealth with everyone.
Of course, if you have homegrown tomatoes, that would be best, but no worries if not. Go to the store and purchase fresh Roma (plum) tomatoes or you can even buy them in a can!
The heat is what gives the arrabiata sauce it’s personality. After all, arrabita literally means “angry”. If you want to be as authentic as possible, purchase Italian Calabrian peppers. These may be hard to find so if worst comes to worse, you can just use crushed red pepper (I also love adding cherry peppers-they are my favorite)!
Keep in mind, if spicy food is not your thing, you can leave the peppers out and just make a regular marinara sauce that will be equally as amazing!
Make sure you also have garlic (fresh is best), sea salt, sugar, red wine, basil, and rosemary. Again, fresh is best when it comes to the herbs, but you can use dried basil and rosemary if you don’t have any fresh available!
Get ready to cook
Step 1- Cut/ purée the tomatoes
First, you are going to want to crush or purée the tomatoes. If you want a chunkier sauce, you can keep the skin on and cut/crush them into little chunks. If you want a smoother sauce, you can skin them and/or purée them using a food processor.
Step 2- Sauté the peppers and garlic
Next, put a thin layer of olive oil at the bottom of your pot and sauté the peppers, garlic and some sea salt for about 5 minutes. (Keep in mind, I use low heat the entire time because cooking sauce is an art and takes time haha. Feel free to cook on medium if you are in a rush)!
Step 3- Add the tomatoes, spices, and cook!
Pour the tomatoes into the pot and add a cup of red wine, a tablespoon of sugar (to cut the acidity of the tomatoes), more salt, basil, and some rosemary. You can also add in black pepper, onion, and oregano to taste if that’s what you like, but keep in mind, the chefs didn’t use those ingredients. I like to let the sauce cook for hours in order to allow all the herbs and flavors to mix together. Again, if you don’t have that much time, turn up the heat a bit- it will still come out amazing!
And there you have it.. the “Almost Tuscan” Arrabiata sauce by Amanda… 🍝
Also, for more awesome Italian recipes, this cookbook is amazing!