Arrabbiata Sauce with Vegetables
Using fresh vegetables in this sauce significantly improves the flavor so that it isn’t necessary to add a lot of spices and seasoning. Vary the type or amount of pepper depending on your tolerance for heat. The Hungarian peppers I use give this sauce a good kick, but you could opt for banana peppers or even sweet bell peppers if you don’t like spicy food. (With bell peppers it wouldn’t really be an arrabbiata sauce!) This sauce omits onions but you could easily add them – sauté in the oil before you add the carrots.
Ingredients
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10-12 Roma tomatoes, peeled and diced
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4 tablespoons tomato paste
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3 medium carrots, peeled and finely chopped
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2 Hungarian peppers, seeds removed, finely chopped
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4 cloves garlic, minced or pressed
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4 tablespoons olive oil
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1 teaspoon oregano
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1 teaspoon thyme
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Salt to taste
Instructions
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Heat olive oil in a large saucepan over medium heat.
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Saute carrots for about three minutes.
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Add the peppers and cook for a couple more minutes.
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Add the garlic, oregano, and thyme. Cook for about one more minute.
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Add the tomatoes, tomato paste, and salt to taste.
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When the sauce begins to bubble, reduce heat to low, cover pan, and let simmer for about 45-60 minutes until the tomatoes are broken down and the sauce thickens.
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Serve over your favorite meat, vegetable (such as spaghetti squash or eggplant), or pasta.
Serves: 4-6
Prep Time: 20 Min.
Cook Time: 60 Min.
Total Time: 80 Min.