Arrabbiata Sauce Recipe

This recipe is absolutely delicious and so simple to make. I have a deep appreciation for spicy food, and while I expected Arrabbiata to have a kick, my sauce turned out to be almost too fiery, most likely due to the intensely hot chilis I used. Next time, I'll definitely reduce the amount to just half a teaspoon. Following the advice of others, I opted for a high-quality wine (a delightful Montepulciano) and used Italian olive oil from Puglia. Although I usually avoid adding sugar to dishes, I felt it was necessary here to balance out the strong and slightly bitter taste of the olive oil. I let the sauce simmer on low heat for about an hour, resulting in a fantastic final product. Overall, this is an outstanding recipe.

This recipe is fantastic! I blended fresh tomatoes to a smooth puree and added cooked shrimp right at the end to warm up. The result was absolutely delicious, surpassing any restaurant meal I've ever tried! Update: For my next attempt, I used Italian tomatoes for an added twist.

Fast, simple, and tasty! I'm not fond of chunks of cooked tomatoes, so I opted to use my immersion blender to puree the sauce directly in the pot. Next, I tossed in my homemade meatballs and let everything simmer. The end result was delicious! While I've tried spicier arrabiatta sauces in the past, I found that the meatballs added a nice balance. Overall, it was very enjoyable, and the preparation was a breeze. Definitely a recipe worth keeping!

I mostly followed the recipe as written, although, as usual, I didn't measure exact amounts and instead went by intuition. Here are the main changes I made: 1. I sautéed sliced mushrooms with the onions and garlic and added them to the sauce. 2. I omitted the sugar. 3. I reduced the amount of pepper flakes slightly because my wife prefers milder dishes. Overall, the dish turned out excellent! We used fresh basil and parsley from our garden and enjoyed it over whole-wheat spaghetti with some sautéed chicken thighs. I will definitely make it again, but I plan to use higher quality diced tomatoes next time (my oversight, not the recipe's).

Yesterday, we enjoyed an exceptional meal. My partner raved that the dish was on par with restaurant quality! To prepare it, I sautéed 1/4 lb of diced pancetta with onions and garlic. The sauce simmered for about 45 minutes before adding in 1 1/2 lbs of jumbo shrimp, which simmered for an additional 25 minutes. Following the advice of other reviewers, I reduced the sugar to 1 teaspoon and the red pepper flakes to 1/2 teaspoon. The 1 teaspoon of sugar was perfectly sweet for my taste, and I might even lessen it a bit next time. While I adore spicy food, I couldn't fathom how fiery the dish would have been with 1 teaspoon of red pepper flakes! Yikes! We served the dish over spaghetti, and it was absolutely divine. We have enough leftovers for at least two more nights, so we are considering enjoying it with penne tonight. We can't wait!