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This Marinara Sauce and Arrabbiata Sauce recipes and photos were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This is a very good basic Marinara Sauce. Using this easy-to-make recipe, you can easily make
an Arrabbiata Sauce (see below). This sauce recipe is used in my
Mediterranean Stuffed Shells."
Marinara Sauce
Recipe Type:
Condiments and Sauces,
Tomatoes,
Chile Peppers,
Wine
Yields:
2 quarts
Prep time: 20 min
Ingredients:
1/2 cup extra-virgin
olive oil
2 small
onions, finely chopped*
4 garlic
cloves, finely chopped*
2 celery stalks, finely chopped*
2 carrots, peeled and finely chopped*
1 small Serrano
chile pepper, seeded**
1 Jimmy Nardello
chile pepper, seeded**
1/2 teaspoon
coarse salt or sea salt, plus more to taste
1/2 teaspoon freshly-ground black
pepper or to taste
2 (28-ounce) cans crushed tomatoes
2 dried bay leaves and other fresh herbs to taste***
1/4 cup bold red
wine
(such as Australlian Shiraz)
* I used my food processor to
finely chop up the vegetables.
** 1/2 jalapeno pepper may be used
in place of the Serrano and Jimmy Nardello chile peppers. Learn about different
types of
chile peppers.
*** Try 1/2 teaspoon fresh chopped
rosemary, oregano, or thyme in your sauce or a combination of all.
Preparation:
In a large pot over medium-high
heat, add olive oil and heat. Add onions and garlic; sauté until the onions are
translucent, approximately 8 to 10 minutes.
Add the celery, carrots, chile
peppers, salt, and pepper. Sauté until all the vegetables are soft,
approximately 10 minutes.
Add canned tomatoes, bay leaves, other herbs (if using), and
red wine. Reduce heat to low and simmer, uncovered, until the sauce thickens,
approximately 1 hour. Remove and discard bay leaves and
season with additional salt and pepper, if needed. Remove from heat and let cool
until ready to use in your recipe.
Makes approximately 2 quarts.
Arrabbiata Sauce
The term "arrabiata"
means "angry" in Italian. It is a tomato or marinara sauce flavored with chile
peppers to make it spicy.
1 tablespoon extra-virgin
olive oil
6 ounces sliced pancetta, coarsely chopped*
2 teaspoons crushed red pepper flakes
3 cloves garlic, minced
5 cups Marinara Sauce (from the above recipe or a good-quality store bought
sauce)
*
Pancetta
is an Italian type of dry cured meat, similar to bacon.
In a large pot over medium heat,
add olive oil and heat. Add the pancetta and sauté until golden brown,
approximately 10 minutes. Add the red pepper flakes and garlic; sauté until
tender, approximately 1 minutes.
Add the prepared Marinara Sauce;
bring just to a simmer, then remove from heat, and let cool until ready to use
in your recipe.
Makes 5 cups.
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