Lucia's all'Arrabbiata Pasta Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 ounces pancetta
4 tablespoons extra-virgin olive oil, plus 4 tablespoons of butter (not margarine)
One medium red onion chopped
Handful of fresh basil...10 leaves (DO NOT chop or fold, gently place while in gravy)
28 ounce crushed tomatoes
14 ounce petite diced tomato, drained
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
2 fresh jalapenos chopped very fine
3 cloves garlic minced
1/4 tub mascarpone
Pinch kosher salt
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Directions: |
Directions:PREPARATION
Brown pancetta in saucepan with olive oil to crisp. Do not burn. Once brown add onion and cook translucent brown add jalapenos stirring gently for a few minutes not to over cook onion or peppers. Add fresh garlic, do not brown but once it becomes aromatically fragrant then add tomato paste, petite diced tomatoes and crushed tomatoes. Stir until starts to bubble/slight boil then reduce heat. Add basil leaves whole...do not damage these delicate leaves. Add pinch kosher salt. Stir gently then add butter and marscarpone and stir gently until it has fully integrated into the sauce. Cook for 1-2 hours over low heat stirring every 15 mins.
Serve over favorite pasta or Dominic's 8-finger cavatelli is BEST. Sprinkle with fresh Parmigiano-Reggiano. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: It's easy and it's the best!
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