| 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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