Arrabiatta sauce

A hot tomato sauce, spiced with chillies, this is, literally translated, an “angry” sauce. Authentically it is served with penne (all’ Arrabiatta), but it goes well with any pasta.

Serves 4.


3 tablespoons olive oil
1 large onion, chopped
2 red or green chillies, de-seeded and chopped (or more if you like)
2 garlic cloves, crushed
2 celery sticks, chopped
1 carrot, chopped
1 bay leaf
1 pint passata
1/4 pint stock (chicken or vegetable)
salt and freshly ground pepper
1 teaspoon pepper


Heat the oil in a saucepan, add the onion, chillies, garlic, celery, carrot and bay leaf.  Stir well then cover the pan and cook for 15 minutes, shaking the pan occassionally.

Stir in the passata and stock with plenty of salt and pepper. Add the sugar and bring to the boil. Reduce the heat and cover the pan, then simmer the sauce gently for 30 minutes. Taste for seasoning before serving.

Cook’s tip: Chillies vary considerably in strength and personal preferences also differ widely, so adjust the number of chillies accordingly.

To prepare chillies, cut off the stalk end and scrape out the seeds (which are especially hot) and pith from inside, then rinse the shells well before slicing or chopping them.

Take care when rinsing the chillies, wash your hands thoroughly after handling them and avoid touching your eyes while working with them. The juices are a severe irritant to delicate skin and eyes.

From “Crazy About Pasta” by Bridget Jones.

Source: Pasta lover

recipes/arrabiatta_sauce.txt · Last modified: 2009/11/17 14:49 by Pasta lover
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