I absolutely love arrabiata sauce. For those of you who haven’t tried it, it’s a tomato based pasta sauce with a little kick! I think it’s a nice way to spice up simple pastas like spaghetti or penne. I highly recommend making your own pasta sauces if you have the time. They don’t spoil as quickly as some store bought jars and you can freeze them in small quantities and use them whenever you feel like. Plus, they make great gifts!
- 1 C diced onion (I used a red onion)
- 1 can tomatoes
- 5-7 basil leaves chopped
- 1 C water at room temperature
- 1 T olive oil
- 2 t oregano
- 2 t salt
- 3 t red pepper flakes
- 3 cloves garlic minced
- 3 oz goat cheese
1. Saute onions and garlic in a pan with the olive oil until the onion becomes translucent on medium-high heat.
2. Add in salt, oregano, red pepper flakes and stir completely.
3. Add in tomato can, 2/3 of basil and water, lower heat to medium, and cover. Allow to simmer for 20-30 minutes.
4. Remove from heat, and allow to cool. Puree tomato sauce to give it a smooth consistency. You can use a food processor or blender. Just be careful to not puree while still hot.
5. Return sauce to pot and add in goat cheese until melted. Top with remaining basil and serve immediately or refrigerate and store for later use. Serves well as a sauce for pasta, pizza, or chicken parmesan.
*Loosely adapted from the joy of cooking’s marinara sauce recipe