| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauces | 3 | servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Chopped onion |
| 4 | Garlic cloves; minced | |
| 1/2 | c | Dry red wine or 2 tablespoons balsamic vinegar |
| 1 | tb | Sugar |
| 1 | tb | Chopped fresh or 1 teaspoon dried basil |
| 1 | ts | Crushed red pepper |
| 2 | tb | Tomato paste |
| 1 | tb | Lemon juice |
| 1/2 | ts | Dried Italian seasoning |
| 1/4 | ts | Black pepper |
| 2 | cn | (14.5 oz) diced tomatoes; undrained |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
This spicy sauce gets its name from arrabbiare, which means "to get angry" in Italian. 1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup). Recipe by: Cooking Light Magazine. Sept 1998. Page: 92. Posted to EAT-LF Digest by aml@skypoint.com on Feb 18, 1999, converted by MM_Buster v2.0l.
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