Pasta Arrabbiata Sauce

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 pounds spicy Italian sausage, casings removed
  • 1 cup finely diced yellow onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon celery salt
  • 1 tablespoon dried organic basil
  • 2 tablespoons dried organic oregano
  • 1 bay leaf
  • 1 teaspoon sugar
  • 2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
    Buy Now
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 (28 oz.) cans crushed tomatoes
  • 1 (12 oz.) can tomato paste
  • 1 (15 oz.) can tomato sauce
  • Hot cooked pasta

Directions

Heat the olive oil in a large saucepot over medium heat. Add the sausage and cook until brown and crumbly, stirring constantly. Remove the sausage to a paper towel-lined plate. Set aside. Add the onion to the pan drippings and sauté until golden brown. Add the garlic and sauté for 1 to 2 minutes.

Reduce the heat to low. Add the sausage, celery salt, basil, oregano, bay leaf, sugar, vanilla extract, salt and pepper. Stir in the crushed tomatoes, tomato paste and tomato sauce. Simmer for 2 hours to blend the flavors. Remove the bay leaf. Serve over your favorite pasta, prepared al dente.

 

Notes:

Add a teaspoon of vanilla extract to tomato sauces to cut the acidity and mellow the flavor.

  • 1 tablespoon extra virgin olive oil
  • 680 grams spicy Italian sausage, casings removed
  • 150 grams finely diced yellow onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon celery salt
  • 1 tablespoon dried organic basil
  • 2 tablespoons dried organic oregano
  • 1 bay leaf
  • 1 teaspoon sugar
  • 2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
    Buy Now
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 (790 grams) cans crushed tomatoes
  • 1 (340 grams) can tomato paste
  • 1 (430 grams) can tomato sauce
  • Hot cooked pasta

Directions

Heat the olive oil in a large saucepot over medium heat. Add the sausage and cook until brown and crumbly, stirring constantly. Remove the sausage to a paper towel-lined plate. Set aside. Add the onion to the pan drippings and sauté until golden brown. Add the garlic and sauté for 1 to 2 minutes.

Reduce the heat to low. Add the sausage, celery salt, basil, oregano, bay leaf, sugar, vanilla extract, salt and pepper. Stir in the crushed tomatoes, tomato paste and tomato sauce. Simmer for 2 hours to blend the flavors. Remove the bay leaf. Serve over your favorite pasta, prepared al dente.

 

Notes:

Add a teaspoon of vanilla extract to tomato sauces to cut the acidity and mellow the flavor.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    2 hrcook

This Recipe Uses

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract