Big Batch Arrabbiata Sauce
Arrabbiata in Italian means angry or furious, which is why a sauce of the same name has hot red pepper flakes in it. This recipe makes 12 cups of "angry" sauce, enough for about 12 servings of pasta (with a serving being 3 ounces of dried pasta per person).
  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 9 cloves garlic, minced
  • 1 can (35 ounces) whole tomatoes, drained
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons capers, rinsed and drained
  • 1 tablespoon crushed red pepper flakes
  • 1-1/2 teaspoons salt

1. In nonstick Dutch oven or very large saucepan, heat oil over low heat. Add onions and garlic, and cook 10 minutes, stirring frequently, until onions are tender.

2. Add whole tomatoes and break them up with the side of a spoon. Add crushed tomatoes, tomato paste, capers, red pepper flakes, and salt, and bring to a boil. Reduce to a simmer and cook uncovered until sauce is richly flavored and of a coating consistency, 15 to 20 minutes.

Nutritional Information
Per cup: 105 calories, 3g total fat (.4g saturated), 0mg cholesterol, 4.7g dietary fiber (.6g soluble), 19g carbohydrate, 4g protein, 747mg sodium.
Good source of: lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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