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Arrabiata sauce

Arrabiata sauce

PT2H45M

1
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
2
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
  • salt
  • pepper
  • 300ml of balsamic vinegar
  • 40g of caster sugar
3
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
4
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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