Tuesday, November 12, 2013

arrabiata sauce

tomato sauces are one of those beautiful things that you have to try really hard to fuck up. they're easy to please, easy to master, and will grow with your skill level. you can make it quick and dirty or let it simmer for hours, and it'll be stupidly delicious either way.

fire pasta (or angry/arrabiata sauce for purists) for dinner was a last minute decision, so we're bucking the trend of day-long simmering sessions and jumping straight into the action packed part. be aware that with serranos, it's a slow burning heat that compounds on itself.

2-3 servings of fire pasta
1/2 of the following:
      red onion (super diced... or just diced, if you're into            that)
      red bell pepper (super diced)
      green bell pepper (super diced)
2-4 serrano peppers (super diced)
5 monster cloves of garlic (super diced)
3-5 cups of tomato puree (more puree, more saucy)
1/8-1/2 cup half&half
1-2tblsp balsamic vinegar
1tblsp lemon juice
a shitton of rosemary
1/2 tsp cinnamon (this is the only one I'll give you a max measurement for... don't get too excited with it)

  • heat up some olive oil on medium-high heat and toss in the onion and bell peppers. keep them moving for 5 or so minutes, then add the garlic and serrano peppers. don't go get distracted and let it all burn, another 5 minutes (with stirring) is all you need.
  • drop the heat to medium-low and add as much tomato puree as your heart desires. I like mine like a saucy wench, but if you want less, it's your party. 
  • add in all your spices, vinegar, lemon juice, and half&half. start off slow, add in small amounts until you're happy with how it tastes. do be cautious with the cinnamon and salt--those two are easier than the others to be overpowering. 

oregano, basil, thyme, and sage would be sick in this type of sauce too. I've made it with carrots, white wine, red wine, curry powder, sugar, an anchovie... shit, almost everything can go in this. this just happens to be what I cooked tonight. boil up some pasta and you're good to go. 

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