Oven-Baked Arrabbiata Sauce – The Most Delicious Pasta Sauce Ever

Oct 20, 2021 | Recipes

What if you could spend ten minutes preparing some ingredients, throw them in the oven, then an hour later have a complex, satisfying, and beautiful pasta sauce? You don’t need to wonder because that is exactly what we will do in this post. Today we will make Oven-Baked Arrabbiata Sauce. Don’t know what Arrabbiata sauce is? Don’t worry. I’ll fill you in on everything you need to know. Are you ready? You can always find the recipe directly below but keep reading for more information and more detailed instructions. Let’s get to it.


What is Arrabbiata Sauce?

Arrabbiata is an Italian pasta sauce made of tomatoes, garlic, and chilli cooked in olive oil. It’s a little sweet, a little acidic, a little spicy, and a lot delicious. My version is a little different than others you may encounter in that it is baked in the oven rather than cooked on the stovetop. I also use rosemary in my sauce, where most people use parsley or occasionally basil because I find it perfectly balances the tomato and chilli. . I make my arrabbiata sauce in the oven because doing so requires less effort and because roasting the ingredients pulls more flavour out of them. So, my version is easier than most and has a deeper, more developed flavour. Let’s look at how to make it.


Arrabbiata Ingredinets

The ingredients for my Oven-Baked Arrabbiata Sauce are 6 to 7 Roma Tomates, 1 bulb of garlic, 1 red chilli, about a quarter cup of olive oil, 1 big sprig of rosemary, and a big pinch of salt and pepper. That’s it.


How To Make Arrabbiata Sauce

Preparing The Tomatoes

To prepare the tomatoes, cut them in half, and use a sharp knife (feel free to use a smaller knife than I did) to cut away the stem. Pour half of the olive oil into the bottom of a castiron dutch oven or similar oven-safe cooking vessel. Put the tomatoes in the pot cut-side up.

Preparing The Garlic

Cut the top off the bulb of garlic and remove any loose skin. You don’t need to peel the garlic. You just don’t want loose garlic skin floating around. Push the bulb of garlic, cut-side up, into the middle of the pot. Break the rosemary sprig in half and place it on either side of the garlic.

Preparing The Chilli

Cut the chilli in half lengthwise and remove the seeds. If you enjoy an especially spicy sauce, you can leave the seeds in. Put the chilli in the pot on top of the tomatoes. Drizzle the tomatoes, chilli, garlic, and rosemary with the remaining olive oil and season generously with salt and pepper. Put a lid on the pot and bake in a 400°f oven for 35 minutes.

Roasting and Finishing The Sauce

After the initial 35 minutes of cooking, remove the lid from the pot and return it to the oven for another 30 minutes. Cooking the sauce with the lid on first will keep all the moisture that comes out of the tomatoes in the pot. Finishing baking with the lid off allows most of that accumulated tomato liquid to evaporate, leaving a concentrated tomato flavour. Allow the sauce to cool for 5 minutes after it comes out of the oven. Use two spoons to squeeze the roasted garlic out of the peel. Discard the peel. Use your fingers or two spoons to remove the needles from the rosemary stems. Discard the stems. Break the tomatoes up using two spoons, then purée the sauce with an immersion blender or transfer the ingredients to the bowl of a stand blender. Once the sauce is smooth, taste it and adjust the seasoning with salt and pepper as needed.


Uses For Arrabbiata Sauce

The classic use for Arrabbiata Sauce is to toss it with some penne and parmesan cheese. This works as a great lunch with a salad, a fantastic first course, or even as a side dish. You can also add some chicken and/or bacon to the pasta. A few tablespoons of heavy cream will calm the spice down a little bit and draw a little more sweetness out of the sauce. I really like cooking mussels in arrabbiata sauce or tossing fried calamari in it. It would also be good with shrimp. Once the sauce is made, it can be cooled and stored in the fridge for four days. I’m not sure if it freezes well or not. I haven’t tried.


The Wrap-Up

There isn’t much that can compare to this Oven-Baked Arrabbiata Sauce’s simplicity, complexity of flavour, or versatility. It is an all-around winner in my books, and I think you’re going to love it. But, to love it, you have to try it. So, get cooking! Thanks for reading, and have a great rest of your week and weekend. I’ll see you right back here next Wednesday for another fantastic post. And for those of you joining me this weekend for my pop-up dinner at the Clairestone Inn, I look forward to seeing you, and I cannot recommend the meatballs enough!

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Oven-Baked Arrabbiata Sauce

This Oven-Baked Arrabbiata Sauce is a little sweet, a little acidic, a little spicy, and a lot delicious. And it takes little to no effort or expertise to make. You can use it right away or save it in the fridge for a few days and use it later. Either way, you are going to love it.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Course: Sauce
Cuisine: Canadian, Italian
Keyword: Arrabbiata Sauce, Italian Food, Pasta Sauce, Penne Pasta, Tomato Sauce
Servings: 6 servings
Author: Chef Ben Kelly

Ingredients

  • 6 Roma Tomatoes
  • 1 bulb Garlic
  • 1 Red Chilli
  • 1 large Sprig Rosemary
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1/4 cup Olive Oil divided

Instructions

  • Heat your oven to 400°f.
  • Coat the bottom of an oven-safe dutch oven with half the olive oil.
  • Cut the tomatoes in half lengthwise and cut out the stem. Put the tomatoes in the dutch oven cut side up.
  • Cut the top off the bulb of garlic and remove any loose skin. Push the bulb of garlic into the middle of the dutch oven cut side up.
  • Cut the chilli in half and remove the seeds and stem. Put in the dutch oven on top of the tomatoes.
  • Break the rosemary sprig in half and put it on top of the tomatoes.
  • Drizzle the remaining olive oil on the garlic, tomatoes, and chilli.
  • Season with salt and pepper, then put a lid on the dutch oven and bake for 35 minutes.
  • Remove the lid and bake for another 30 minutes.
  • Let the ingredients cool for 5 minutes. Squeeze the garlic out of the peel. Discard the peel. Take the needles off the rosemary stem. Discard the stem. Put the tomatoes, peeled garlic, chilli, and rosemary needles, along with any oil and liquid from the pot, in a blender and purée. Or, use an immersion blender and purée.
  • Taste the sauce and adjust the seasoning with salt and pepper as needed.
  • Toss the sauce with cooked penne or linguine, top with grated parmesan and serve.
Tried this recipe?Let us know how it was!

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