This one is adapted from a Giada De Laurentiis recipe. I would have used Marcella Hazan’s recipe, (she is the Exemplar-ess of Italian cooking,) but it included sausage and loads of Parmesan cheese and too many things we aren’t having. It’s okay. This one turned out flavorful and perfectly suited for our new way of eating! Everything in my version of the sauce is on the cutting board: 28 oz. chopped tomatoes, 2 tsp smoked paprika, 2 hot chili’s, 2 cloves of garlic, one small yellow onion, and one tsp. Turbinado sugar. Everything goes into the Cuisinart, and about 10 seconds later, it’s puréed. Put on the stove top and simmer for 45 minutes, so it thickens.
#NoFilter! Wow what a beautiful color!
Giada suggested eating this amazing sauce with steak, (twist my arm!) so we picked up a couple filets and tossed them on the grill. It was so delicious! Smokey, garlicky, tomato, and heat. We’ve never made a sauce like this to eat with steak, but my husband says this is definitely a make-again dish!
This recipe made enough for 2 servings, with 3 extra 8oz. jars for the freezer. This would be amazing as a pizza sauce, too! Can’t wait for Pizza Saturday!
Smoky Arrabiata Sauce
Ingredients
- 28 oz chopped tomatoes
- 2 tsp smoked paprika
- 2 dried ancho chili peppers
- 2 cloves minced garlic
- 1 medium yellow onion
- 1 tsp turbinado sugar
Instructions
- Place all ingredients in the vessel of a blender and pulse until well blended.
- Pour the saucer in a non-reactive saucepan and bring to a boil. Turn heat to low, and simmer, covered, for 20-30 minutes.