By adding crushed red pepper to a basic tomato sauce recipe, you have a slightly spicy, more robust sauce called an “arrabbiata” sauce. This recipe will make enough sauce for a large pasta dinner for approximately four people with some left over.
- About 5 tbsps. extra-virgin olive oil, divided
- 1 8-ounce package of pancetta
- 1 to 1 1/2 tbsp. crushed red pepper flakes
- 2 medium shallots, finely minced
- 4 cloves of garlic, sliced paper thin
- Kosher salt to taste
- 2 tbsps. fresh thyme, loosely chopped
- 2 28 oz. containers of Pomi brand tomato puree
- 2 tbsp. fresh basil, sliced chiffonade
- Small pinch sugar
- 1/2 to 3/4 tsp. baking soda
Dice the pancetta into cubes. Heat half the oil in a pan. Add the pancetta and cook it until it begins to brown.
Cooking the pancetta.
When the pancetta begins to brown, add the rest of the olive oil to the pan, then add the minced shallots and crushed red pepper. Cook over low-medium heat for approximately 5 to 8 minutes more, until the shallots are translucent and slightly golden and the pancetta is crisp.
Add the sliced garlic and fresh thyme, reduce the heat, and saute for about 5 minutes more. Season with kosher salt (a generous pinch). Add the two containers of tomato puree. Stir everything together well. Taste and add additional salt as necessary. Add a very small pinch of sugar to the sauce.
I’ve discovered Pomi, an Italian brand tomato puree, and it is wonderful. I have found it at Whole Foods, Sunflower Market and Safeway. I highly recommend using this brand of puree!
Pomi!
Add 1 tsp. of baking soda to the sauce. It will fizz a little, but this is expected. Stir it into the sauce thoroughly. The baking soda serves to further cut the acid (beyond the sugar). Continue to simmer the sauce on very low heat for about 1 hour, stirring occasionally to ensure the sauce does not burn on the bottom of the pan. When you’re finished cooking the sauce, turn off the burner and add the fresh basil. You can add the sauce to pasta or pour over stuffed shells and bake.
Ready to serve.
