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Pressure Cooker Arrabbiata Sauce

Mike Connelly
Print Recipe
Course Main Course
Cuisine Italian

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.
Keyword basil, butter, carrot, fish sauce, garlic, olive oil, onion, oregano, pepper, salt, tomato