Arrabiata Sauce is a traditional Italian recipe (originating in Sicily) for a chilli-based sauce typically used as an accompaniment to fish. The full recipe is presented here and I hope you enjoy this classic Italian version of Arrabiata Sauce.
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Ingredients:
1 tbsp olive oil
2 medium onions, finely chopped
4 cloves garlic, crushed
3 fresh red chillies, de-seeded for a milder flavour and finely chopped
2 large tins chopped tomatoes
2 tsp balsamic vinegar
1 tsp tomato purée
Method:
Heat the oil in a pan and add the onion, garlic, chilli cooking until the onion becomes tender (about 5 minutes). Then add the tomatoes, tomato purée and the vinegar. Bring the mixture to a simmer and cook uncovered until the sauce begins to thicken.
The sauce can be cooled and chilled until needed (for several days in the fridge or a month in the freezer) or it can be served immediately over penne pasta with shavings of fresh parmesan or Pecorino cheese on top.
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