Arrabiata sauce

What’s the similarity between Laurel and Hardy, Tom and Jerry and Calvin and Hobbes? They are a pair where one is incomplete without the other. I would like to add arancini and arrabiata sauce to that list. They are o.k. individually but are simply awesome together. Each one comes to life in the presence of another. All chutneys and dipping sauces are the life line of appetizers and snacks. It’s just not the same without them. My husband loves the marinara sauce that comes with  bread sticks from pizza joints. So when I made this arrabiata sauce to go with my arancinis, he was delighted, to say the least. 

This versatile sauce can be used as a base sauce for pizza and pasta or it can be served as a perfect dipping sauce with snacks. It’s a perfect balance of spicy and tangy. Most people use crushed tomatoes for this recipe to get the dark red color of sauce. If you are using fresh tomatoes the sauce would be orange in color but the taste would be the same in both so you can use any. I have used fresh and ‘very red’ tomatoes.

Yum

Arrabiata sauce

Ingredients

• 2 1/2 tbsp. olive oil
• 1 1/2 tsp minced garlic
• 1/2 cup tightly packed finely chopped onion
• 2 cup finely chopped tomatoes
• 1/2 tbsp. butter
• 1/4 cup celery chopped finely
• 2 spring onions chopped finely
• 1 1/2 tsp salt
• 1 1/2 tsp Sriracha sauce
• 1 tsp red chili powder

Instructions

1. Heat oil in a pan. Add garlic to it and cook for 10-15 seconds.
2. Add onions and celery to it and cook till onions are translucent.
3. Add tomatoes and spring onions and cook till it oozes out oil.
4. Add butter, sriracha, chili powder and salt.
5. Serve.

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