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Arrabiata Sauce Recipe
|Crushed red pepper||1 1⁄2 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Italian plum tomatoes||4 Can (40 oz)|
|Garlic||6 Clove (30 gm), crushed with side of chef's knife|
Serving size: Complete recipe
Calories 1256 Calories from Fat 999
% Daily Value*
Total Fat 107 g165.3%
Saturated Fat 7.7 g38.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8133.2 mg338.9%
Total Carbohydrates 53 g17.6%
Dietary Fiber 9.2 g36.9%
Sugars 26 g
Protein 11 g21%
Vitamin A 129.6% Vitamin C 144.3%
Calcium 74.4% Iron 3.1%
*Based on a 2000 Calorie diet
Add garlic and cook, stirring, 2 minutes; do not brown.
Stir in tomatoes with their juice, salt, and red pepper; heat to boiling over high heat.
Reduce heat to low; simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon.
For smooth, traditional texture, press tomato mixture through food mill into large bowl. (Or, leave sauce as is for a hearty, chunky texture.)
Cool sauce slightly.
Spoon into jars.
Store in refrigerator for up to a week or spoon into freezer proof containers and freeze for up to 2 months.