Arrabiata means 'angry', so it is no surprise that this traditional Italian tomato sauce packs a bit of a punch. Paul Ainsworth's arrabiata sauce recipe is taken from his arancini dish where it is served alongside the Italian snack – but the sauce can also accompany meat or pasta.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Place a large pan over a medium heat and add olive oil. Once hot, sweat the onions and chilli until soft
1 tsp olive oil
1 large white onion, diced
1 1/2 red chillies, finely diced
Stir in the cayenne pepper, smoked paprika and seasoning, then add the balsamic vinegar and sugar. Mix well and leave to reduce until the vinegar thickens
1 1/2 tsp cayenne pepper
1 tsp smoked paprika
300ml of balsamic vinegar
40g of caster sugar
Add the tinned tomatoes, thyme, Tabasco, garlic and bay leaf, then stir well. Allow the sauce to simmer for at least 2 hours over a low heat until nice and thick. Check the seasoning throughout the cooking process
3kg tinned chopped tomatoes
1/2 tsp thyme
1/2 tsp Tabasco
1/2 tbsp of garlic purée
1 bay leaf
Store any leftover sauce in the fridge for several days after cooking, or store in sealable jars - if the jars are sterilised and sealed properly, the sauce will last for several months stored in a cool, dark place
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