Arrabbiata Sauce

🥘 Ingredients

• crushed red pepper flakes
  1 tbsp
• extra virgin olive oil
  3 Tbsp
• fine sea salt
  1 tsp
• fresh basil leaves
  1/2 c
• freshly-cracked black pepper
  1/2 tsp
• garlic
  6 large cloves
• small yellow onion
  1
• whole tomatoes
  2 cans

🍳 Cookware

• large saucepan
• wooden spoon
• potato masher

1. 1

   Heat the extra virgin olive oil (or butter) in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for ⏱️ 2 minutes , stirring occasionally.

   extra virgin olive oil: 3 Tbsp, crushed red pepper flakes: 1 tbsp
2. 2

   Add small yellow onion (finely diced) and sauté for ⏱️ 5 minutes or until softened and translucent, stirring occasionally.

   small yellow onion: 1
3. 3

   Add garlic (minced or pressed) and sauté for ⏱️ 2 minutes more or until fragrant, stirring occasionally.

   garlic: 6 large cloves
4. 4

   Add in the whole tomatoes (preferably San Marzano) and stir to combine. Continue cooking, breaking up the tomatoes with a wooden spoon or potato masher , until the sauce reaches a low simmer.

   whole tomatoes: 2 cans
5. 5

   Reduce heat to medium to maintain a steady simmer. Let the sauce cook uncovered for about ⏱️ 25 minutes to ⏱️ 30 minutes , stirring occasionally, until thickened and desired consistency is reached.
6. 6

   Stir in the fresh basil leaves (packed, torn or roughly-chopped), fine sea salt , and freshly-cracked black pepper . Taste and season with extra salt, pepper, or crushed red pepper flakes as needed.

   fresh basil leaves: 1/2 c, fine sea salt: 1 tsp, freshly-cracked black pepper: 1/2 tsp
7. 7

   Serve immediately or refrigerate in a sealed container for up to 4 days.