Arrabbiata Sauce Recipe
This easy, versatile sauce is revved up with a jolt of crushed red pepper for extra flavor. Perfect over penne pasta, with shrimp, scallops or Italian sausage, it also makes a great vegetarian main course without the seafood.
This sauce freezes and reheats very well. I make and freeze extra batches to have on hand for quick meals.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced, or 1-1/2 tsp garlic granules
- 1/2 cup red wine
- 1 tablespoon white sugar
- 2 tablespoons fresh chopped basil leaves, or 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 2 (14.5 ounce) cans peeled and diced tomatoes
Directions
- Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
- For shrimp arrabbiata: add one pound peeled and cleaned shrimp, fully thawed if using frozen. Simmer another 5 minutes until shrimp are cooked into a C shape.
- Serve over cooked pasta or rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 22 | 34% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 134mg | 4% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.09g | 3% |
| Protein 0.74g | 1% |
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Comments
March 16, 2009Good idea, Nancy. It's a very flavorful sauce even without the red pepper flakes, but probably half a teaspoon would be fine for the little ones.
March 16, 2009Looks outstanding Gloria...and I've never made it before. Will definitely try and let you know how it is! We might have to tone it down a little so our kids will eat it!1 reply
