Patrick's Arrabiata Sauce
Ingredients1 h 20 m servings 391 cals
- Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
- Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
- Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.
- Cook's Note:
- You can make the sauce more spicy by adding more cayenne pepper, or add more smoked paprika for a more earthy, smoked flavor. Add more tomato paste for a thicker sauce.
Per Serving: 391 calories; 31.4 g fat; 26.5 g carbohydrates; 4 g protein; 10 mg cholesterol; 829 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe reminds me A LOT of what my German mother in law calls her Pastasciutta.... she uses a ton of onions, canned whole tomatoes, tomato paste, paprika and ground beef and lets it slowly ...
Loved this recipe! I will definitely make it again. I did not add a cup of oil, it was way too much for us. I added just enough to saute the garlic and onions. I couldn't find the double con...