This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.
Recipe information
Total Time
2 hr
Yield
Makes about 5 1/2 cups
Ingredients
4
lb plum tomatoes, cut into 1/2-inch pieces
1
fresh hot chile such as Thai or serrano, finely chopped, including seeds
2
tablespoons extra-virgin olive oil
2
large garlic cloves, finely chopped
1
/2 cup fresh basil leaves
Special Equipment
a food mill fitted with medium disk
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Preparation
Step 1
Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
Step 2
During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
Step 3
Remove from heat, then stir in basil and salt and pepper to taste.
Step 4
Force through food mill into a large bowl.