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.
Cooks' note:
•Sauce may be frozen in sealed bags 3 months.
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
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.
