Arrabiata sauce
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Arrabiata means 'angry', so it is no surprise that this traditional Italian tomato sauce packs a bit of a punch. Paul Ainsworth's arrabiata sauce recipe is taken from his arancini dish where it is served alongside the Italian snack – but the sauce can also accompany meat or pasta.
First published in 2015
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Ingredients
Metric
Imperial
- 3kg tinned chopped tomatoes
- 1 large white onion, diced
- 1 1/2 red chillies, finely diced
- 1 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 300ml of balsamic vinegar
- 40g of caster sugar
- 1/2 tsp thyme
- 1/2 tsp Tabasco
- 1/2 tbsp of garlic purée
- 1 bay leaf
- 1 tsp olive oil
- salt
- pepper
SAVE RECIPE
Method
1
Place a large pan over a medium heat and add olive oil. Once hot, sweat the onions and chilli until soft
- 1 tsp olive oil
- 1 large white onion, diced
- 1 1/2 red chillies, finely diced
2
Stir in the cayenne pepper, smoked paprika and seasoning, then add the balsamic vinegar and sugar. Mix well and leave to reduce until the vinegar thickens
- 1 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- salt
- pepper
- 300ml of balsamic vinegar
- 40g of caster sugar
3
Add the tinned tomatoes, thyme, Tabasco, garlic and bay leaf, then stir well. Allow the sauce to simmer for at least 2 hours over a low heat until nice and thick. Check the seasoning throughout the cooking process
- 3kg tinned chopped tomatoes
- 1/2 tsp thyme
- 1/2 tsp Tabasco
- 1/2 tbsp of garlic purée
- 1 bay leaf
4
Store any leftover sauce in the fridge for several days after cooking, or store in sealable jars - if the jars are sterilised and sealed properly, the sauce will last for several months stored in a cool, dark place
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