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Arrabbiata Sauce
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    Arrabbiata Sauce

  • 1/4 cup finely chopped garlic
  • 1 tablespoon dried hot pepper flakes, or to taste
  • 1/2 cup extra-virgin olive oil
  • 1 (28 ounce) can whole Italian tomatoes with juice
  • 1 (14- to 16 ounce) can crushed Italian-style tomatoes with puree
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 cup firmly packed fresh basil leaves, chopped
  • 1/2 cup firmly packed fresh parsley, chopped
  • 1/2 cup freshly grated Pecorino Romano cheese
  • In a large saucepan, cook the garlic and red pepper flakes in the olive oil over medium-low heat. Cook, stirring, until the garlic is softened. Cool oil and transfer to a glass jar with a tight-fitting lid. Chill oil mixture 4 hours or overnight to enhance the flavor.

    When ready to prepare the sauce, heat the oil mixture over moderate heat in a medium sucepan until the garlic just begins to sizzle. Stir in the tomatoes with juice and tomatoes with puree, salt and sugar. Simmer 20 minutes. Stir in basil and cook, stirring, occasionally, 5 minutes. Serve over 1 1/2 pounds hot, cooked pasta. Sprinkle with the parsley and Pecorino Romano cheese.

    I used plain old parmesan and it was sooooo good!

    From: Michelle DeWitt,mikey@qni.com
    Posted By: Michelle DeWitt, Via: Chile Head Mailing List
    Post Date: Thu, 05 Aug 1999

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