Ina Gartens Arrabbiata Sauce Recipe

Publish date: 2024-08-15
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Ina Garten included this recipe, which she based on sauce served by chef Missy Robbins of the restaurants Lilia and Misi in Brooklyn, in her cookbook, “Modern Comfort.” She notes that “it has a stunning amount of garlic in it, but don’t worry; the flavor mellows as it cooks.” Use it to make her Shrimp and Linguine Fra Diavolo (see related recipe).

NOTE: Ina Garten uses 1 tablespoon of salt in her sauce. We reduced it here.

The sauce can be refrigerated for up to 1 week. If the olive oil separates from the sauce after refrigeration, whisk vigorously to recombine while heating.

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Ingredients

measuring cup

Servings: 4 (makes about 4 cups)

Directions

  • Step 1

    In a medium pot or Dutch oven with a lid, warm the olive oil over medium-low heat. Add the garlic and cook, tossing occasionally, until the garlic has softened and is lightly browned, about 8 minutes. Watch the garlic closely so that it doesn’t burn, raising and lowering the heat as needed.

  • Step 2

    Meanwhile, place the tomatoes in a food processor and pulse until roughly chopped, about 30 seconds. Using a slotted spoon, transfer the garlic to the food processor and pulse three or four times to chop the garlic.

  • Step 3

    Pour the tomato mixture into the pot with the oil; add the fennel seeds, red pepper flakes, wine, black pepper and salt. Raise the heat to medium-high and bring to a boil. Decrease the heat to low, cover and simmer until thickened and a bit darkened, about 30 minutes.

  • Step 4

    Remove from the heat and stir in the basil, if using. Taste, and season with more salt and/or pepper, as needed.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Modern Comfort” by Ina Garten (Clarkson Potter, 2020).

    Tested by Ann Maloney.

    Published December 7, 2020

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