- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 3/8 cup red wine
- 1 tbsp white sugar
- 1 tbsp chopped fresh basil
- 1 tbsp crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) cans peeled and diced tomatoes
- 2 tablespoons chopped fresh parsley
How to Make Arrabbiata Sauce
Arrabbiata sauce is extremely easy to prepare and is cooked in 5 simple steps which are given below:
Originated from the Lazio region around Rome, the sauce got its name from the Italian word Arrabbiata which means ‘angry’ in the language, referring to the strength of the peppers that are added.
While pasta existed for thousands of years before it was thought to put tomato sauce on it. A Spanish explorer called Cortez brought tomatoes from Mexico to Europe in 1519 and even then, approximately 200 years passed before tomato sauces were introduced and added to spaghetti/pasta.
We usually think of pasta as being originated in Italy, but in fact the first documented report of people consuming pasta came from China in the early years of 5000 B.C.
Tales describe that the popular Italian merchant Marco Polo presented noodles to Italy in the 12th century but historical evidences reveal that pre-Roman Etruscan civilization already was making its own pasta by 500 B.C.