The great thing about Italy is that, as the place where pizza was born, there are many traditional sauces you can use with it. Here’s one more for the road: the arrabbiata sauce!
The name describes the sauce rather well: it is a strong-tasting, spicy sauce that’s unlike the usual tomato sauce you’d apply on your pizza dough. It’s all thanks to the cayenne pepper and the parsley, those are the main characteristics. We even will be adding olives to the sauce, as a milder touch to give more body to the sauce.
The arrabbiata sauce will go great with topping choices that include meat. Try using this sauce with that kind of pizza recipes!
- 2 cans tomatoes
- 2 tbsp parsley
- 2 tbsp olives chopped
- 1/2 tsp cayenne pepper
- 3 garlic cloves minced
- 1/2 tbsp sugar
- 2 tbsp olive oil
- 1/8 red wine
- Put in a large saucepan the olive oil and the garlic, and fry the garlic somewhat, without burning it.
- Take the saucepan off the fire, let cool for a moment, and add the cayenne pepper and the tomato. Mix everything with a wooden spoon.
- Add the tomatoes and the sugar to the saucepan, and put it back on the stovetop. Apply strong heat to the saucepan, as it's time to thicken the sauce. Remember the best pizza sauce has to be thick enough to not soak the dough, yet spreadable.
- Add the parsley, wine, and olives to the sauce. Mix everything together. Reduce the heat to medium and let it all simmer for fifteen minutes.