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Ina Garten Arrabiata Sauce

Ina Garten Arrabiata Sauce recipe
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Arrabbiata sauce is a traditional Italian pasta sauce made with garlic, olive oil, tomatoes, and crushed red pepper flakes. Ina’s take enhances the flavor with high-quality ingredients, a touch of red wine for depth, and fresh herbs for balance.

Ingredients

Scale

  • ¼ cup extra virgin olive oil

  • 6 garlic cloves, thinly sliced

  • 1½ teaspoons crushed red pepper flakes (adjust to taste)

  • 2 (28-ounce) cans whole peeled San Marzano tomatoes

  • ½ cup dry red wine (optional, for depth)

  • 1½ teaspoons kosher salt

  • ½ teaspoon black pepper

  • 1 tablespoon tomato paste

  • ¼ cup fresh basil, chopped (optional)

  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

Step 1: Sauté garlic and chili flakes

In a large saucepan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until fragrant and lightly golden—about 1–2 minutes. Do not let the garlic burn.

Step 2: Add tomato paste and wine

Stir in the tomato paste and cook for another 1–2 minutes. Pour in the red wine (if using), scraping the bottom of the pan to deglaze.

Step 3: Add tomatoes and season

Crush the canned tomatoes with your hands or a spoon and add them to the pot, including their juices. Add salt, pepper, and sugar (if using).

Step 4: Simmer the sauce

Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25–30 minutes. Stir occasionally until the sauce thickens and flavors deepen.

Step 5: Finish with herbs and taste

Stir in chopped basil if using. Taste and adjust seasoning or spice level as needed.

Step 6: Serve or store

Serve hot with pasta, or let it cool and store for later use.

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