Lazy But Angry Woman Pasta Sauce
From jo_jo_ba 12 years ago
- 2 hours to make
- Serves 22
This version of arrabbiata makes no secret of it's spice - with two habaneros, you're in for fire! The rest of the ingredients balance the heat perfectly though, and the mix is an enjoyable one on any type of food! Read more Inspiration came right from our garden - the stepdad planted "Scotch Bonnet" peppers thinking they were another type of small sweet reds. Boy, was he wrong after his first pepper sandwich! If you really can't take the heat, add a splash of heavy cream to the mix at the end to temper it. See less
Ingredients
- 2 tsp olive oil shopping list
- 1 large, sweet onion, peeled and quartered shopping list
- 1 large carrot, roughly cut shopping list
- 2 sweet bell peppers (1 used 1 cubanelle, 1 Shepherd), seeded and quartered shopping list
- 2 habanero peppers, seeded and halved shopping list
- 6 cloves garlic shopping list
- 3 lbs fresh tomatoes (mostly plum if you can), halved or quartered shopping list
- 1/4 cup red wine shopping list
- 1 sprig fresh thyme (I used my lemon thyme) shopping list
- 1 small sprig fresh rosemary, leaves stripped (about 1/2 tbsp) shopping list
- 1 tsp dried basil (was all I had, you could definitely use fresh at the end instead) shopping list
- 1/2 tsp sea salt shopping list
- 2 packets stevia (or 4 tsp sugar) shopping list
- 1 tsp lemon juice shopping list
How to make it
- In a large pot over medium heat, warm the olive oil.
- In a food processor, place the onion quarters and finely chop (do this by hand if you dont have one, or really like chopping!).
- Add to the pot and slowly cook, stirring, until golden and meltingly soft (about 10 minutes)
- In the food processor, finely chop the carrots and add to the cooked onions.
- Raise the heat to medium-high and cook, stirring occasionally, 5 minutes.
- Process all the peppers and the garlic until minced (especially the habaneros!) and add to the pot See Photo. Cook, stirring, 7-8 minutes.
- Puree all the tomatoes in the processor.
- When peppers are tender, add the wine and stir well, then stir in the tomatoes, thyme sprig, rosemary, basil and salt.
- Lower heat to medium low and cook, stirring occasionally, 1 1/2 - 2 hours, until no longer "liquidy".
- Remove from heat.
- With an immersion blender, regular blender or food processor (since it's out), puree the sauce until smooth (or the texture you like).
- Stir in the stevia (or sugar) and lemon juice and serve or store.
Serving Size:
- Makes 5 1/2 cups (22 1/4-cup servings)
A volatile mince! Don't inhale over this!
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