This classic arrabbiata sauce is a 30 minute Italian sauce that's perfect for any tomato based pasta dish. It's a fuss free dinner ready in minutes. Satisfyingly spicy from dried chilli flakes balanced with a hint of sweetness from basil and balsamic vinegar.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3Tablespoonsextra virgin olive oil
2dried chilli peppers
1teaspoondried chilli flakes
2small onionsfinely diced
2tins crushed tomatoesfire roasted if possible
Heat the olive oil in a medium size pan over a medium high heat. Add the dried chillies and the chilli flakes to flavour the oil. Let fry for about 2-3 minutes. Add the onion and garlic to the pan and let fry gently for another 5 minutes. It’s okay if they colour slightly that is perfectly fine. Golden onions are always welcome.
Add the tomato paste to the pan and mix well. Let the paste cook into the onions and garlic for about 5 minutes, stirring occasionally. Add the crushed tomatoes, balsamic vinegar and the stock. Let this come to a simmer and reduce for about 15 minutes, until it’s thick.
Remove from the heat and finish with the basil leaves and vodka if using.