Arrabiata Sauce

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Ingredients


Half a medium yellow onion minced

3 cloves garlic minced

1/2 teaspoon red pepper flakes

One 28 oz can of finely chopped Italian tomatoes

2 tablespoons extra virgin olive oil

1 bay leaf

Sea salt to taste

8 leaves of basil torn

Directions


In a large heavy-bottom saucepan heat the olive oil and saute the onion with a pinch of sea salt until translucent, about 5 minutes. Add the garlic and red pepper flakes and let them cook only for a few seconds until you can smell them and don’t get any color on them.


Add the tomatoes and bay leaf and partially cover it with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.


Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive o



Shrimp


Ingredients


12{14-16 oz} large (16 to 20-count) shrimp, peeled and deveined

1tablespoons good olive oil

1 cup thinly sliced red onion

1 tablespoon minced garlic (3 cloves)

1/4 teaspoon crushed red pepper flakes

1/3 cup dry white wine, such as Pinot Grigio

Arrabbiata Sauce, homemade

6 oz spaghetti

Directions


Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.


Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, until the onion begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Transfer the mixture to a bowl, and seat aside.




Add the wine to the empty skillet and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Keep on low heat while you cook the pasta.


Cook pasta according to the directions on the package for al dente.



Toss the pasta with 3/4 cup of sauce. Stir the shrimp mixture into the remaining sauce. Portion the spaghetti into pasta bowls and top each with a portion of shrimp.


Serve immediately.


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