Arrabiata - hot tomato sauce. His recipe refers to the Italian cuisine. The name comes from the Italian word, translated into Russian as “angry”, “angry”. This sauce is served to small-sized pasta that has a corrugated surface - the sauce is best kept on them. Any housewife can make an arrabiata at home.
Cooking Features
Most Italians have their favorite version of Arrabiats, so there is no single recipe for this dish. When cooking this seasoning liquid, the culinary specialist can show imagination, making it truly enchanting. However, in order for the sauce to remain arrabiata (or “Arabian”, as it is also called), you need to know and take a few moments into account.
- To prepare arrabiats, you can use fresh or canned tomatoes. They must be cleaned before cooking the sauce. Fresh tomatoes will be easier to peel if you slit the skin in a criss-cross pattern and dip it in boiling water for 2-3 minutes.
- Fresh tomatoes for arrabiats cut into pieces, after removing from them the areas with seeds. As a result, small slices of tomatoes, falling into the sauce, give it a unique taste.
- To prepare the sauce, it is better to choose tomatoes of fleshy varieties, then it will turn out more dense.
- At the end of cooking, the sauce can be mixed with tomato puree made from fresh tomatoes. This is done to give seasoning flavor and color to fresh tomatoes.
- Chili pepper gives spicy sauce of arrabiata. It can be supplemented with garlic. To garlic has not lost its sharpness, it is recommended to add it at the end of cooking liquid seasoning.
Arrabiata sauce can be served hot, sprinkled with macaroni, or chilled by placing it in a sauceboat. “Evil” seasoning can be an addition not only to pasta, but also to other dishes, as well as to be used in cooking pizza.
Fresh tomato arrabiata with wine vinegar and basil
Composition:
- tomatoes - 0, 3 kg;
- chili pepper - 0, 5 pcs .;
- garlic - 1 clove;
- salt - a pinch;
- sugar - a pinch;
- fresh basil (leaves only) - 10 g;
- wine vinegar (6%) - 5 ml;
- olive oil - how much will leave.
Method of preparation:
- Wash tomatoes. Make cross-shaped incisions on the side opposite the stem. Dip the fruit in boiling water, blanch for 2 minutes. Put the tomatoes in a bowl of cold water. When they cool, clean.
- Cut the tomatoes in half, remove the seeds.
- Turn half the tomato into a puree using a blender.
- Coarsely chop the remaining tomato flesh.
- Pepper wash, remove seeds and partitions. Finely chop the pepper with a knife.
- Put olive oil in a pan, put pepper pieces into it, add slices of tomatoes. Cook them for 5 minutes.
- Add garlic, salt and sugar, passed through a press, mix. After a minute, remove from heat.
- Mix the sauce with basil leaves, tomato puree and vinegar.
It remains to pour arrabiata into a sauceboat and serve it to the table. The sauce prepared according to this recipe has a bright color and smells seductively of fresh tomatoes.
Arrabiata from fresh tomatoes with wine and lemon
Composition:
- fresh tomatoes - 0, 4 kg;
- onions - 50 g;
- dry red wine - 50 ml;
- lemon - 0, 5 pcs .;
- bitter peppers - 0, 5 pcs .;
- dried Italian herbs - 5 g;
- salt - a large shchipot;
- sugar - 5 g;
- fresh parsley - 10 g;
- olive oil - 5 ml.
Method of preparation:
- Finely chop the peeled onions and the peeled peppers from the seeds.
- Boil in tomatoes, peel, cut into slices.
- Squeeze juice out of lemon, mix with wine.
- Lubricate the pan with oil, fry the onions to a golden brown.
- Add pepper, fry for 2-3 minutes.
- Add tomatoes, stew for 10 minutes.
- Pour the wine mixed with lemon juice, add salt, sugar, finely chopped parsley and a mixture of dried herbs.
- Lower the heat, cover the pan with the lid and simmer the sauce for 30-40 minutes.
The sauce for this recipe is thick and appetizing. It has a spicy aroma, savory taste. This option arrabiata like those who do not like the smell of garlic.
Arrabiata from canned tomatoes
Composition:
- tomatoes in own juice - 0.5 l;
- chili pepper - 1 pc .;
- onions - 100 g;
- garlic - 2 cloves;
- vegetable oil - 40 ml;
- seasonings, salt to taste.
Method of preparation:
- Free the onions from the husk, cut into small cubes.
- Finely chop the garlic.
- Cut pepper pod lengthwise, remove seeds. Crush pepper with a knife.
- Tomatoes remove their jars, coarsely chop them.
- Heat the oil in a deep frying pan, put the pepper, onion and garlic in it. Cook them for 5 minutes.
- Add the tomatoes, pour all the juice out of the jar, add the herbs and seasonings to taste. If the tomatoes were closed without adding salt, salt the sauce.
- Stew the food under the lid for half an hour or more until the sauce is thick enough.
According to this recipe, it is convenient to make arrabiata sauce in winter. The recipe does not require the use of vinegar or lemon juice, but to make the sauce spicy, these products can still be added, albeit in small quantities (5 ml).
Arrabiata with ground pepper
Composition:
- fresh tomatoes - 1 kg;
- garlic - 2 cloves;
- olive oil - 20 ml;
- dried basil - 5 g;
- red ground pepper (hot) - 2-3 g;
- salt - 5 g.
Method of preparation:
- Peel the tomatoes; cut the tomato pulp into medium-sized slices.
- Crush the garlic with the flat side of the knife and chop finely.
- Heat oil in a saucepan, put tomatoes in it, put them out for 15 minutes.
- Add salt, pepper, basil. Simmer another 15 minutes.
- Add garlic. Simmer the sauce for another 5-10 minutes, remove from heat.
Despite the ease of preparation, the sauce made according to this recipe is almost the same as in classical arrabiat.
If you like Italian cuisine, you should learn how to make arrabiata sauce. This liquid spicy seasoning, made on the basis of tomatoes and pepper, ideally combines with pasta and pizza, similar to their dishes.
