Italian Arrabbiata Sauce | Pasta Sauce Recipe – This is another easy to follow, Italian Arrabbiata Sauce | Pasta Sauce Recipe. This easy homemade tomato sauce is just right for any pasta dish. Also, the fact that you can put it in clean mason jars and store them for months makes this a must-try!
Italian Arrabbiata Sauce Recipe
4 28 oz cans San Marzano Style Tomatoes
2 tbsp Tomato Paste
5 tsp Minced Garlic or 5 Garlic Cloves Minced
2 tbsp Fresh Basil, Chopped or 2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp each Kosher Salt and Black Pepper
2 tbsp Extra Virgin Olive Oil
1/2 tsp Crushed Red Pepper Flakes
Use San Marzano Tomatoes for this recipe for the authentic rich flavour and taste.
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Tomato Sauce
Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for pasta dishes, shakshouka, and Mexican salsas. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.
In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term tomato sauce is used to describe a condiment similar to ketchup. In some of these countries, both terms are used for the condiment.
History
The first person to write about what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar from the Kingdom of Spain who later moved to New Spain, mentioned a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). The first Italian cookbook to include tomato sauce, Lo Scalco alla Moderna (‘The Modern Steward’), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L’Apicio moderno, by Roman chef Francesco Leonardi.
Varieties
Italian
Penne pasta served with tomato sauce
The misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini’s cookbook Lo scalco alla moderna (Naples, 1692).
Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, “in the Spanish style”. The first known use of tomato sauce with pasta appears in the Italian cookbook L’Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790.
Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces. Tomato sauce with pasta can stand on its own or it can also be paired with ingredients such as sausage, clams, pancetta cubes, tuna or vegetables, for a more lively pasta dish.
Tomato-garlic sauce is prepared using tomatoes as a main ingredient and is used in various cuisines and dishes. In Italian cuisine, alla pizzaiola refers to tomato-garlic sauce, which is used on pizza, pasta and meats.
Mexican
Chile relleno covered in tomato sauce served at a traditional fonda restaurant. Tomato sauce was an ancient condiment in Mesoamerican food. The first person to write about what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar from the Kingdom of Spain who later moved to New Spain, made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). Of this he wrote (translated from Spanish),
They sell some stews made of peppers and tomatoes – usually put in them, peppers, pumpkin seeds, tomatoes, green peppers and fat tomatoes and other things that make tasty stews.
— Florentine Codex (1540–1585)
Spaniards later brought the use of tomatoes to Europe.
Basic Mexican tomato sauce (salsa de tomate rojo o jitomate) was traditionally prepared with a molcajete to puree the tomatoes. Food that is cooked in tomato sauce is known as entomatada. Tomato sauce is used as a base for spicy sauces and moles.
French
Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper.
New Zealand and South Africa
The most common use of the term tomato sauce in New Zealand and South Africa is to describe a popular, commercially produced condiment that is a type of table sauce, similar to American ketchup but without vinegar, which is typically applied to foods such as meat pies, sausages, other cooked meat (in particular steak), and fish and chips. Tomato-based sauces served with pasta would commonly be referred to as “pasta sauce” or “Napoletana sauce”.
United Kingdom
The meaning of the term “tomato sauce” depends on the context; on a restaurant menu the phrase “in a tomato sauce” means a freshly prepared tomato-based sauce as used on pasta, and colloquially it may refer to either the pasta sauce or tomato ketchup.
Australia
In Australia “tomato sauce” generally refers to the same style of table sauce as American ketchup but varies in mixture and does not contain onions. Some sources say that Australian tomato sauce has less tomato than ketchup, but this varies between brands and is not a universal feature. Australian tomato sauce is used in the same way as American ketchup. The sauces used in preparing meals such as pasta, or stews are usually called Pasta sauce or if in the context of cooking, tomato sauce. Tomato paste refers to a paste used for the base of pizzas.
United States
In the U.S., “tomato sauce” refers to two distinct sauces. One is a tomato concentrate with salt and minimal herbs, used in cooking. This product is considered incomplete and not normally used as is. Related ingredients are tomato purée and tomato paste, each of which is similar but paste has a thicker consistency. Tomato purée and tomato paste have FDA standards of identity (since 1939) for percentage of tomato solids, and historically did not contain seasonings other than salt; in recent decades variants with basil or other traditional Italian seasonings became common. Tomato sauce is non-standardized.
The second use of the term “tomato sauce” in the U.S. is for a cooked sauce of tomatoes, usually containing olive oil and garlic. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is served with chicken or beef alone. One popular variety of tomato sauce is marinara sauce, an Italian American term for a simple tomato sauce with herbs – mostly basil and oregano.
Contrary to what the name might suggest (marinara is Italian for ‘sailor-style’) it is without seafood. In Italy, marinara refers either to sauces made with tomato and garlic (as in pizza marinara) or to seafood-based sauces or foods; in this case, the name does not imply that tomato is either included or excluded.
Some Italian Americans on the East Coast and around the Chicago area refer to tomato sauce as “gravy”, “tomato gravy”, or “Sunday gravy”, especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan ragù. The term “Sunday gravy” derives from the Italian tradition of having a large, family dinner on Sunday afternoons. “Gravy” is an erroneous English translation from the Italian sugo which means juice but can also mean sauce (as in sugo per pastasciutta).
The expression for “gravy” in Italian is sugo d’arrosto, which is literally “juice of a roast” and is not specifically tomato sauce. Sicilian Americans in communities like Buffalo and Rochester, New York, use the terms “sarsa” and “succu” interchangeably for tomato sauces of all types used with pasta, and “gravy” only in reference to brown meat gravies. The Italian-American community of New Orleans, however, is largely Sicilian in origin and takes great pride in its Creole-Italian cuisine largely based on what is known locally as “red gravy” (tomato sauce).
American supermarkets commonly carry a variety of prepared tomato sauces described as “spaghetti sauce” or “pasta sauce”. Common variations include meat sauce, marinara sauce, and sauces with mushrooms or sweet red peppers.
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