I have made hundreds of homemade tomato sauce over the years testing and trying all sorts of varieties. The recipe for this Arrabbiata sauce is thus by far one of my favorites. I studied and researched hundreds of homemade tomato sauce recipes from top chefs like Lidia Matticchio Bastianich and Giada de Laurentiis and after many trials and errors, I finally perfected my Arrabbiata sauce recipe. The addition of a carrot to the sauce came from one of Giada’s recipes and makes a world of difference it adds a subtle sweetness and really makes the sauces color pop. My new favorite thing I learned from Lidia is the term, “Condire la pasta” which means “That the sauce should be considered a condiment, an enhancement to the pasta.” I love this saying as the pasta noodles are the star of the show and the sauce is only there to enhance it. This is why a high-quality Italian Imported noodle is so important.
- Large Sauce Pan
- Large Pot
- Emulsion blender or food processor (optional)
- Wooden Spoon
- Sharp knife
- 28 oz canned San Marzano whole peeled tomatoes
- 1 pound Bucatini Imported Italian pasta noodles
- 8-10 fresh basil leaves torn into small pieces
- 8 cloves of garlic chopped
- 1/2 tbsp red pepper flakes add more or less based on your preference
- 1 carrot peeled and cut in half
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup pasta water
- 1 Parmesan rind cut into 3 (1-inch pieces)
- Grated Parmesan Reggiano for topping the pasta
- Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to directions on the package. When pasta is done be sure to save ½ cup of the pasta water before draining.
- In a large saucepan add the olive oil and garlic. Saute over medium-high heat for 2-3 minutes or until the garlic is golden brown. Add in the canned tomatoes, red pepper flakes, carrots, and parmesan rinds.
- Lower the heat to low and simmer the sauce for 20 minutes. While the sauce is simmering break up the tomatoes with the back of a wooden spoon.
- After the sauce simmers remove the carrot pieces and rinds. Add in the basil, butter, and salt and pepper simmering for 2-3 more minutes. Blend the sauce with an emulsion blender or food processor until well blended. If you prefer, a more chunky sauce you can skip this step.
- Add in the ½ cup of pasta water and the bucatini noodles to your sauce and toss well. Top your pasta with grated parmesan cheese and basil.