Email to Buny      

Sauce: Arrabbiata Sauce

Source of Recipe

Cooking Light Magazine. Sept 1998. Page: 92.


List of Ingredients

1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves minced
1/2 cup dry red wine -- or 2 tablespoons balsamic vinegar
1 tablespoon sugar (or splenda equivalent)
1 tablespoon chopped fresh basil -- or 1 teaspoon dried basil
1 teaspoon crushed red pepper
2 tablespoons tomato paste (no salt)
1 tablespoon lemon juice
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
29 ounces canned diced tomatoes (2 -14.5 ounce cans) undrained
2 tablespoons chopped fresh parsley


Recipe

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup).

—————
Original Poster's Notes: Just coming out of lurk mode for a minute to say that I heartily agree with the "one excellent pasta sauce" comment about the Arrabiata Sauce that was posted the other day. We had this with pasta for dinner several weeks ago and it was very good, plus we had enough left over for about two more meals. My husband loved it and pronounced it a keeper.