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| Arrabbiata Sauce Recipe |
Category: Holiday / Pasta
Rating:
N/A
Servings: 14
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Ingredients
1 patdwigans_om@juno.com
1/2 cup extra virgin olive oil
6 garlic cloves, crushed
1 with side of chef's knife
4 cans (35 ounces each )
1 italian plum tomatoes
1 tablespoon salt
1 to 1 1/2 tsp crushed
1 red pepper
Cooking Directions:
1. In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking. Add garlic and cook, stirring, 2 minutes; do not brown. Stir in tomatoes with their juice, salt, and red pepper; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon. 2. For smooth, traditional texture,press tomato mixture through food mill into large bowl. (Or, leave sauce as is for a hearty, chunky texture.) Cool sauce slightly. Spoon into jars. Store in refrigerator for up to a week. Or spoon into freezer-proof containers and freeze for up to 2 months. Makes about 14 cups. Source: A friend Posted to TNT - Prodigy's Recipe Exchange Newsletter by patdwigans_om@juno.com (patricia a dwigans) on Aug 06, 1997
pasta,misc,holiday,gifts
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