Arrabbiata Sauce | Angry Sauce

Arrabbiata, which means Angry, makes me very happy. It is one of my favorite sauces, the spicier, the better!

This recipe is basically my Sugo di Pomodoro, Homemade Tomato Sauce, recipe spiced up with peperoncino, red chili flakes, and parsley. It also makes me very happy to drink a glass of Poggio Grande Sesterzo with this angry sauce.

Receipt Date: August 27, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Large Can of Imported Italian Tomatoes, crushed

1/4 cup EVOO

1 Large Shallot, chopped finely

5 Garlic Cloves, minced

1 teaspoon Red Chili Pepper Flakes

Splash of White Wine

1/2 cup Italian Parsley, chopped

Directions

In a large saucepan, over medium heat, add the EVOO, shallots, and garlic.

Cook until shallots are translucent. About 5 minutes.

Add the tomatoes, a splash of wine, and the red chili flakes, stirring to incorporate all the ingredients.

Simmer for 30 minutes, stirring often.

Add the parsley right before serving.

Sauce may be refrigerated for up to 2 days, or stored in the freezer for up to 2 months. I like to store my sauce in a freezer bag. I always add the date I made it so I am sure to use it up before it expires.