Friday, July 16, 2010

Mad Hungry- Arrabiata Sauce

I was looking for some yummy vegetarian recipes for this week's menu when I decided to check over my half-forgotten "To-Cook" list. Most of the recipes left to try are meaty, which I'm not opposed to, but haven't really been in search of lately. However, the entry "Arrabiata Sauce" remained unchecked and I decided that it was finally time to cross it off. I snatched this recipe from Poco-Cocoa long ago. And then proceeded to not make it until now. But now that I have I will definitely be making it again. I still have a little left in the fridge, which I can't wait to reheat because when I made this earlier in the week I was dealing with some sinus stuff and I don't think I was capable of taking in the full flavor. But, even with sinuses, I could tell that it was good stuff, spicy stuff. I followed Crystal's tips for making it and it came out great.

Arrabiata Sauce
Recipe from Poco-Cocoa; Makes 3 cups
Arrabiata sauce
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon dried crushed red pepper
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons chopped fresh parsley

  • Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
My notes: Crystal used the balsamic vinegar, and used 1/2 teaspoon of oregano in place of the Italian seasoning, both of which I did because that's what I had on hand. She mentioned wishing the sauce was thicker, so I tossed one of my cans of tomatoes into the blender before adding it in. Sort of resulted in the really seedy appearance of my sauce, but it coated the pasta a little better. Think next time I'll try crushed tomatoes. I only used about a tablespoon of fresh parsley, and it was a bit overpowering to me. But again, my taste buds weren't 100%, so that might be part of it. I used just under a tablespoon of fresh basil, and tossed in about 1/4 teaspoon of dry, just for good measure. I really like basil. :)

1 comment:

Crystal said...

Oooh, this looks good! I can't wait to be back in the kitchen again, I haven't made this in FOREVER. :)

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