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Charlotte’s Arrabbiata

Charlotte’s Arrabbiata Recipe - I do love a good tomato sauce. It’s so versatile, and you can have so much fun creating a lot of different meals. I have to admit that arrabbiata sauce is hands down the one sauce I think everyone should have in their kitchen at all times! The only real difference between arrabbiata and your classic marinara is that arrabbiata is spicy. We simply add crushed red pepper flakes to make arrabbiata “angry” sauce. Of course, if you aren’t a fan of a spicy sauce, you can just omit the crushed red pepper flakes and follow the rest of this recipe to make a classic marinara sauce.

MAKES 8 cups (1.9 L)
MACROS
Fat: 7.5 g
Carbs: 10.6 g
Net carbs: 9.8 g
Protein: 3.1 g
Fiber: 0.8 g
Charlotte’s Arrabbiata Recipe

Ingredients

  • ¼ cup (60 ml) olive oil
  • 2 tbsp (7 g) crushed red pepper flakes
  • 1 onion, diced
  • 4 cloves garlic, finely minced
  • 1 tsp sea salt, divided
  • 2 (28-oz [794-g]) cans crushed tomatoes
  • 8 basil leaves, chopped
  • ½ tsp black pepper

How to make Charlotte’s Arrabbiata

  1. Heat the olive oil in a large Dutch oven over medium-high heat and add the crushed red pepper flakes. Sauté the pepper flakes, stirring frequently, for 2 to 3 minutes. Skip this step if you want to make classic marinara.
  2. Add the onion and garlic to the pot and season with ½ teaspoon of salt. Cook the onion and garlic for 5 to 7 minutes, stirring frequently, until the onion is translucent.
  3. Add the tomatoes to the pan and stir thoroughly. Lower the heat to medium and simmer the sauce for 25 minutes while stirring occasionally. If you have larger chunks of tomatoes, break them up as the sauce cooks.
  4. After 25 minutes, add the basil leaves, the remaining ½ teaspoon of salt and black pepper to the sauce. Continue to simmer the sauce over low heat for 5 to 7 minutes.
  5. Let the sauce cool and transfer it to clean Mason jars for storage in the fridge for up to 4 days. For a longer shelf life, freeze the sauce in freezer-friendly containers or ziplock bags for up to 6 months.