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Pasta Sauce Recipe
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Arrabbiata Sauce Recipe

Arrabbiata Sauce Recipe




  • 4 Cans (35 ounces each ) Italian Plum Tomatoes 
  • 1/2 cup Extra virgin Olive Oil 
  • 6 Garlic Cloves - crushed 
  • 1 - 1 1/2 teaspoons Crushed Red Pepper 
  • 1 tablespoon Salt 



  • In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking.   
  • Add garlic and cook, stirring 2 minutes - do not brown. 
  • Stir in tomatoes with their juice, salt, and red pepper and heat to boiling over high heat. 
  • Reduce heat o low and simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon. 
  • For smooth, traditional texture, press tomato mixture through food mill into large bowl. 
  • Stored in jars the sauce can be refrigerated for up to a week. 
  • Spooned into freezer-proof containers the sauce can be frozen for up to 2 months.


 This Delicious Pasta Sauce Recipe Makes 16 cups

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