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Le Chaudron recipe
Sauce Arrabbiata
Spicy arrabbiata tomato sauce
⏱ 30 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)Roma tomatoes, peeled and chopped
5 clovesgarlic, crushed
3fresh red chilies, chopped
5 tbspextra-virgin olive oil
1bunch of fresh basil, chopped
1 tspsuperfine sugar
- 1 kg (2.2 lb) Roma tomatoes, peeled and chopped
- 5 cloves garlic, crushed
- 3 fresh red chilies, chopped
- 5 tbsp extra-virgin olive oil
- 1 bunch of fresh basil, chopped
- 1 tsp superfine sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the extra-virgin olive oil in a saucepan over medium heat.
- Add the crushed garlic and chopped chilies and cook for 1 minute without browning.
- Stir in the chopped tomatoes.
- Add the sugar to balance the acidity of the tomatoes.
- Season generously and simmer gently for 30 minutes, stirring regularly.
- The sauce should reduce and thicken while keeping some chunks of tomato.
- Off the heat, stir in the chopped fresh basil and serve right away over pasta or pizza.
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