Arrabbiata Sauce recipe
This delicious tomato and chilli arrabbiata sauce recipe makes the perfect accompaniment to pasta shapes like penne or rigatoni, or as a spicy sauce for meatballs. It is also a great way of using up vegetables like peppers, courgettes or carrots. You can customise it to suit your tastes and needs making it milder if like me you prefer the warmth of chilli, and hotter if you prefer a big chilli kick.
if you have anyone who is allergic to celery do leave the celery and celery salt out
I leave mine chunky, as I like it like that but if you like you could blend it with a hand blender or liquidiser at the end for a smoother finish. I love the flavour of vine ripened tomatoes (or heritage tomatoes which come in a range of colours!) as they have more depth of flavour. I don’t tend to take the skins off the tomatoes, nor do I discard the seeds but you could if you wanted to.
Some of you don’t like marmite, adding marmite to a tomato based dish simply adds a depth of flavour, without leaving the whole thing tasting too marmite-y.
Slow cooked arrabbiata sauce recipe
If you have a slow cooker you could add all the ingredients into the slow cooker and cook on low for 6 hours or on high for about 2-3 hours. You could sweat off the onion and veg first if you have time but you could also just throw everything into the slow cooker and switch on! Depending how much energy you have. I tend to try things both ways and see what works for me!
Arrabbiata sauce ingredients
- 1 knob of butter or vegan margarine, plus a splash of olive oil
- One brown onion, peeled and finely diced
- Two medium or one large carrot, peeled and finely diced
- Two sticks of celery, washed and finely diced
- Two cloves of garlic, peeled and finely grated or crushed
- 3 or 4 vine-ripened tomatoes, finely chopped. You could take the skin off and the seeds out but I don’t bother as I like the taste.
- 1 courgette (optional) finely chopped
- 1 jar of passatta
- 1 teaspoonful marmite or yeast extract
- A sprinkling of spicy italian seasoning
- A sprinkling of celery salt (optional)
- 1 vegetable or chicken stock pot plus boiling water
- 1 red pepper, deseeded and finely chopped
- 1/4 of a red chilli finely chopped or to taste
- A bay leaf (optional)
- A sprinkling of chilli flakes (optional)
- A sprig of fresh basil (optional)
Arrabbiata sauce recipe method
- Firstly put the butter and oil if using into a pan on a low heat.
- Add the onions, celery and carrot and sweat over the low heat, stirring continuously to prevent them sticking on the bottom of the pan.
- Once they’re softened and glossy but not browned, add in the crushed garlic, the diced peppers and diced tomatoes, fresh chilli and courgette if using. Cook over a gentle heat for a few minutes until they too are softened.
- Add the passatta, marmite, spicy italian seasoning, chilli flakes and stock pot.
- Stir well
- Add boiling water until all the vegetables and passatta are just to say covered
- Add a little freshly ground black pepper to taste
- Simmer over a gentle heat until all the vegetables are soft and the sauce looks cooked
- Once cooked remove and discard the sprig of basil and the bay leaf if using.
- Check seasoning and adjust if necessary. If you would like a smooth sauce blend it now using a hand blender or liquidiser.
To Serve
Serve over freshly cooked pasta or as a sauce for meatballs
Arrabbiata sauce freezes well, or could be stored in a lidded non-metallic container in the fridge for 3-4 days.
Tweaks to the recipe.
You could add some pork sausages and a tin of chilli beans and create from it a pork sausage chilli which is gorgeous with rice or a jacket potato and cheese.
Other recipes you may enjoy:
https://www.mamacoopskitchen.co.uk/roasted-tomato-and-red-pepper-soup/
https://www.mamacoopskitchen.co.uk/warming-roasted-butternut-squash-soup-with-red-chilli-and-ginger/
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