Arrabbiata sauce is a spicy tomato sauce that originated in Rome, Italy. The name means “angry” in Italian, referring to the fiery flavor of the red pepper flakes that give it a kick. Rao’s Homemade Arrabbiata is a spicy tomato sauce made from tomatoes, garlic, olive oil, and crushed red pepper. It is our family’s favorite grocery store spaghetti sauce. Compared to other grocery store spaghetti sauces, Rao’s has extra body due to olive oil but it is not as sweet.
Here, is our family’s take on a homemade version of Rao’s Homemade Arrabbiata sauce. It borrows from both Martha Stewart’s version of Rao’s marinara sauce as well as J. Kenji López-Alt’s Pressure Cooker Tomato Sauce Recipe. They are similar to one another though López-Alt’s version adds butter, red pepper flakes, carrots and, yes, fish sauce. Our version cooks in a single pot and adds more pepper flakes and olive oil.
Pressure Cooker Arrabbiata Sauce
Ingredients
- 30 ml extra virgin olive oil
- 2 Tbsp butter unsalted
- 4 cloves garlic
- 3 g dried oregano
- 1.58 kg whole peeled tomatoes (2x 28 oz cans) preferably from San Marzano
- 2 g red pepper flakes
- 110 g carrots
- 140 g onion chopped in half
- 1 stem basil or 4-5 leaves
- salt to taste
- pepper to taste
- 10 ml fish sauce
Instructions
- Remove the tomatoes from their cans and place them in a large glass bowl. Crush the tomatoes with your hands so there are no pieces larger than 1 cm. Throw away any hard cores/stems.
- Using saute mode on your pressure cooker, melt the olive oil and butter together.
- Add the garlic and saute until golden.
- Then, add the red pepper flakes and oregano. Saute them for approximately 1 min.
- Add the tomatoes, onion, carrots, the basil leaves, salt and pepper. Seal your pressure cooker. Cook for 45 minutes. Then, let it rest for 15 minutes sealed inside the pressure cooker.
- Open your pressure cooker and remove the carrots, onion and basil. Add the fish sauce and stir.
Updated on December 2nd, 2023
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