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1 large onion
1/2 red chili
1 - 2 cloves of garlic
1 teaspoon olive oil
½ teaspoon thyme
½ teaspoon dried Italian herbs
½ teaspoon (hot) paprika
100 ml balsamic vinegar + 1 tablespoon caster sugar
500g fresh roma tomatoes
2 tines of tomatoes, 800g
sea salt & freshly ground pepper, to taste
1 bay leaf
fresh basil leaves
The Arrabiata pasta sauce tastes great in winter, because it is rather spicy. This pasta warms you up pleasantly when you come home out of the cold and the dark. When we have young children at the table, we always take care with spices, so increase or decrease to your taste, we do that too!
How to make Arrabiata pasta sauce
Chop the onion and chili finely.
Sweat onion, garlic and chili in olive oil.
Add the paprika, sea salt and freshly grounded pepper.
Add balsamic vinegar and sugar and let it reduce.
After half an hour the vinegar has thickened.
Meanwhile chop the tomatoes into coarse pieces.
Add all tomatoes to the balsamic vinegar mixture.
Add the bay leaf too, bring the sauce to a boil then let it simmer on low heat for 2 hours.
Stir now and then and wait until the saus has thickened.
Spoon the sauce in a bowl and put it aside until dinner time.