Tuesday, April 5, 2016

Arrabbiata Sauce with Roasted Red Pepper ~ Day 86

Simple, spicy, and delicious pasta sauce made with fresh ingredients.  We had this lip-smacking sauce with spaghetti and we loved it.  

Preparation time: 10 minutes
Cooking time: 30 minutes
Yields: 3 cups

  • Tomatoes - 3, large
  • Red peppers - 2
  • Shallots - 2, large
  • Garlic - 3 cloves
  • Red pepper flakes - 1 tbsp or to taste
  • Dried oregano - 1 tsp
  • Dried basil - 1 tsp
  • Ground Black pepper - 1/2 tsp
  • Sugar - 1/2 tbsp
  • Fresh basil - 2 tbsp, finely chopped
  • Salt - to taste
  • Extra virgin olive oil - 1/4 cup

  1. Preheat oven to 450 degrees F.
  2. Wash and pat dry the tomatoes and red peppers.  Roughly chop the shallots.   
  3. Line a baking sheet with foil or parchment paper. Coat the vegetables (tomatoes and red peppers) with olive oil and place them on the baking sheet.  Bake until soft and charred on both sides.  Let cool and remove the skin and seeds (from the red pepper).  Chop roughly.
  4. Heat 1 tbsp oil in a sauce pan.  Add the shallots and garlic.  Saute until soft.  Remove and transfer it to a blender, along with the roasted vegetables.  Puree until slightly coarse.
  5. Heat rest of the oil in the same sauce pan.  Add the ground sauce, and the spices (except fresh basil).  Stir well, cover (to prevent splattering), and cook over low heat for 20 minutes, stirring frequently.  Remove from the heat and add the fresh basil.
  6. Cool completely and store in clean glass jar.  Use it over any type of pasta or spaghetti.   
  7. The sauce can be refrigerated for a week or 10 days.

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