Easy Arrabiata Sauce

Method4 steps · about 20 min

1. 1

   Step 1: Heat all the olive oil (2 teaspoons) in a medium pot or Dutch oven over medium-high heat. Sauté all the chopped onion (1 small) for 3 minutes, then add the measured teaspoon minced garlic (1 teaspoon) and sauté for another 30 seconds without letting it burn.

   Sauté onion three minutes, garlic last thirty seconds · 4 minUses 2 teaspoons olive oil · 1 small onion, chopped · 1 teaspoon minced garlic (about 2 cloves)

2. 2

   Step 2: Lower the heat to medium. Add the full cans of diced tomatoes and tomato paste, all the chicken stock (1 1/2 cups), chopped fresh basil (1 tablespoon) and parsley (1 tablespoon), red pepper flakes (1/2 teaspoon) and 1/2 teaspoon simmering salt. Simmer for about 10 minutes, stirring occasionally, until slightly reduced.

   Simmer tomato sauce until slightly reduced · 10 minUses Sautéed onion and briefly cooked garlic · 1 can (14.5 oz) diced tomatoes · 1 can (6 oz) tomato paste · 1 1/2 cups chicken stock · 1 tablespoon chopped fresh basil · 1 tablespoon chopped fresh parsley · 1/2 teaspoon crushed red pepper flakes · 1/2 teaspoon kosher salt for simmering

3. 3

   Step 3: Use an immersion blender to blend the actual simmered sauce to the consistency you prefer, leaving it chunky or making it smoother.

   Uses Ten-minute simmered spicy tomato, herb and chicken-stock sauce

4. 4

   Step 4: Taste the blended sauce and add the separate extra kosher salt if needed. Serve immediately, or cool it completely before covering and refrigerating for later use. The batch makes about 3 1/2 cups, or 7 half-cup sauce portions.

   Uses Blended arrabbiata-style sauce · Additional kosher salt, to taste