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The sauce known as all'arrabbiata - or "in the angry style" - is made with hot red pepper flakes, and sometimes fresh chilies for an extra kick. I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than... giadzy.com

Giada's Spicy Tomato Sauce

Giada's Spicy Tomato SauceIMG_1759Giada's Spicy Tomato SauceGiada's Spicy Tomato Sauce Serves 4 with a pound of pasta

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Giada's Spicy Tomato Sauce

By: Giada De Laurentiis

The sauce known as all’arrabbiata – or “in the angry style” – is made with hot red pepper flakes, and sometimes fresh chilies for an extra kick. I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.

Giada's Spicy Tomato Sauce

Giada's Spicy Tomato Sauce

Serves:
4 people
Cooking Level: Beginner
Prep Time
5 minutes
Cook Time
25 minutes
Inactive Time
20 minutes
Total Time
30 minutes

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion minced
  • 2 garlic cloves minced
  • 1/2 cup pitted black olives coarsely chopped
  • 2 tablespoons drained capers rinsed
  • 1/2 teaspoon sea salt plus more to taste
  • Generous pinch of dried crushed red pepper flakes
  • 1 28- ounce can crushed Italian tomatoes

INSTRUCTIONS:

  • In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

NUTRITION:

Calories: 191kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 607mg | Fiber: 5g | Sugar: 10g | Vitamin A: 493IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 3mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Giada's Spicy Tomato Sauce

Photo Credit: Elizabeth Newman

Giada's Spicy Tomato SauceIMG_1759Giada's Spicy Tomato SauceGiada's Spicy Tomato Sauce
Giada's Spicy Tomato Sauce
IMG_1759
Giada's Spicy Tomato Sauce
Giada's Spicy Tomato Sauce

The sauce known as all’arrabbiata – or “in the angry style” – is made with hot red pepper flakes, and sometimes fresh chilies for an extra kick. I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.

Giada's Spicy Tomato Sauce

Giada's Spicy Tomato Sauce

Serves:
4 people
Cooking Level: Beginner
Prep Time
5 minutes
Cook Time
25 minutes
Inactive Time
20 minutes
Total Time
30 minutes

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion minced
  • 2 garlic cloves minced
  • 1/2 cup pitted black olives coarsely chopped
  • 2 tablespoons drained capers rinsed
  • 1/2 teaspoon sea salt plus more to taste
  • Generous pinch of dried crushed red pepper flakes
  • 1 28- ounce can crushed Italian tomatoes

INSTRUCTIONS:

  • In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

NUTRITION:

Calories: 191kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 607mg | Fiber: 5g | Sugar: 10g | Vitamin A: 493IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 3mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Vegetarian
Photo of lizzynewm

Article by Giada De Laurentiis