Patrick's Arrabiata Sauce

Name: Patrick's Arrabiata Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup olive oil; 0.25 cup unsalted light butter; 6 large cloves garlic, thinly sliced; 5 yellow onions, sliced 1/4-inch thick; 1 cup red cooking wine; 15 Italian plum tomatoes, coarsely chopped; 20 leaves fresh basil; 5 tablespoons double concentrated tomato paste; 1 tablespoon smoked paprika; 1 tablespoon white sugar; 2 teaspoons cayenne pepper; 2 teaspoons salt, or to taste

5.0

(5)

4 Reviews

1 Photo

A low-cost spicy sauce with strong flavours and a silky texture. It does take a little time to make but the quantities yield 8 servings so that you can refrigerate or freeze the rest. Works great with dried pasta! It is the outcome of three years of trial and error, and I feel like I no longer need to experiment with the ingredients and method. If you're looking for a basic sauce which will allow for the taste of fresh pasta to be more up front, then this sauce might not be for you. To be served on a bed of your favourite pasta, topped with a few fresh basil leaves.

Recipe by Patrick Lavigne

Published on June 19, 2020

1

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 cup olive oil
¼ cup unsalted light butter
6 large cloves garlic, thinly sliced
5 yellow onions, sliced 1/4-inch thick
1 cup red cooking wine
15 Italian plum tomatoes, coarsely chopped
20 leaves fresh basil
5 tablespoons double concentrated tomato paste
1 tablespoon smoked paprika
1 tablespoon white sugar
2 teaspoons cayenne pepper
2 teaspoons salt, or to taste

Directions

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.

Nutrition Facts (per serving)

391	Calories
31g	Fat
27g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 391
% Daily Value *
Total Fat 31g	40%
Saturated Fat 6g	30%
Cholesterol 10mg	3%
Sodium 829mg	36%
Total Carbohydrate 27g	10%
Dietary Fiber 4g	15%
Total Sugars 13g
Protein 4g
Vitamin C 28mg	140%
Calcium 59mg	5%
Iron 1mg	8%
Potassium 555mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.