Arrabbiata Sauce

Arrabbiata sauce is hands down my favorite sauce. It is tomato based, making it a healthy, light sauce, but it is packing a lot of flavor from the spicy red pepper flakes. Recently I have been really craving pasta with red sauce. I knew I would need to whip up some arrabbiata sauce so I went to All Recipes and sure enough there were many recipes to choose from. I modified this original recipes to make it slightly less chunky by replacing one can of diced tomatoes with 1.5 cups of tomato sauce. This was the most delicious sauce I have ever made. It was spicy yet slightly sweet. My husband, who could care less about red sauce, ate a HUGE plate of pasta with this stuff and kept raving about it. Big winner here- I will be making this regularly!

Source: Adapted from All Recipes

Ingredients

1 teaspoon olive oil
1 small onion, chopped
4 cloves garlic, minced
1/2 cup white wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 (14.5 ounce) can peeled and diced tomatoes
1.5 cups tomato sauce (use something without added flavor- like a can of Hunts tomato sauce or Ragu traditional)
2 tablespoons chopped fresh parsley

Directions

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, Italian seasoning, black pepper and tomato sauce and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.

** 1 point per 1/2 cup serving, about 8 servings total