A classic Arrabiata sauce is one of my favorites. A basic marinara sauce that is made spicy with the addition of as many crushed red pepper flakes as you like. Besides the typical ingredients of olive oil, garlic and tomatoes, I added in sautéed onion and mushrooms for a hearty flair. In addition, I finished my sauce off with a few Calabrian hot chiles to add an extra punch of heat.
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Mushroom Arrabiata
Ingredients:
- 1 tablespoon extra virgin olive oil
- Crushed red pepper flakes (the amount is up to you! I use about 1 ½ teaspoons)
- 4 cloves of garlic, thinly sliced
- 1 small onion, chopped
- 4 oz. sliced cremini mushrooms
- Salt and pepper
- 1 Tablespoon tomato paste
- ½ cup dry red wine
- 1 (28-oz. can) San Marzano peeled tomatoes, with juices
- 1 Tablespoon fresh oregano leaves
- (optional) Calabrian chile peppers, marinated in oil
- (Cooked) spaghetti
- Pecorino cheese, for serving
Directions:
- In a large Dutch oven, heat the oil over medium heat. Add in the crushed red pepper flakes, garlic and chopped onion; season with a pinch of salt and pepper. Sauté for 3 minutes, then add in the tomato paste and mushrooms. Sauté for an additional 3 minutes; add in the red wine, and cook for 5 minutes.
- Next, add in the tomatoes with their juices. Break the tomatoes up with your wooden spoon. Season the sauce with salt and pepper to taste. Reduce the heat to low and cook for about 45 minutes, stirring occasionally. Add in the fresh oregano and Calabrian chiles, if using.
- Serve over al dente pasta, with a grating of Pecorino cheese.
Tagged: Arrabiata sauce, Italian, mushroom arrabiata, mushrooms, pasta, spaghetti, spicy marinara sauce, vegetarian, vegetarian pasta
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