Arrabbiata Pasta Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 1/2 cup extra virgin olive oil
• 6 garlic cloves, crushed
• 4 (35 ounce) cans italian plum tomatoes
• 1 tablespoon salt
• 1 -1 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 in 8-quart dutch oven, heat olive oil over medium heat until hot but not smoking.
• 2 add garlic and cook, stirring, for 2 minutes, do not brown.
• 3 stir in tomatoes with their juice, the salt and red pepper.
• 4 heat to boiling over high heat.
• 5 reduce heat to low and simmer, uncovered, for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with the back of a spoon.
• 6 for a smooth traditional texture, press tomato mixture through a food mill into a large bowl.
• 7 or leave the sauce as is for a hearty and chunky texture.
• 8 serve with pasta, such as fusilli or penne.
• 9 cool sauce slightly then spoon into jars or freezer proof containers.
• 10 store in refrigerator for up to one week, or in the freezer for up to 2 months.
• 11 you can also can this for yourself or to give as a beautiful and tasty gift along with some dry pasta.