#arrabbiata #sauce

http://littlespicejar.com/wp-content...2-710x1065.jpg

INGREDIENTS:
4 tablespoons olive oil
8-10 cloves garlic, minced
1 -5 teaspoons crushed red pepper flakes
1 cup yellow onion, finely chopped
1 (28-ounce) can EACH: crushed tomatoes AND whole tomatoes (San Marzano, if possible)
2 tablespoons tomato paste
2 teaspoons fish sauce (omit for vegetarians)
½ cup fresh basil leaves, torn (with hands)
DIRECTIONS:
INFUSE: In a large saucepan over low heat, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
SAUTE: Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes, stirring as necessary.
SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher. Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce around the last 15 minutes. Taste and adjust with additional salt as desired. For a looser sauce, cook 30 minutes for a more concentrated flavor, let it cook for 40 minutes. I prefer it at the 40-minute mark.
STORING: Use the sauce immediately with prepared pasta or allow for it to come to room temperature before storing in containers. The sauce can be refrigerated for up to 1 week or frozen for up to 3 months.