This is a print preview of "Arrabbiata Sauce" recipe.

Arrabbiata Sauce Recipe
by Gloria Bass

Arrabbiata Sauce

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 6 servings

Goes Well With: rice, penne pasta, seafood

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

  1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  2. 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.
  3. 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.
  4. Serve over cooked pasta or rice.