Tomato Sauce vs. Arraniata Sauce

Heat and herbs make the difference. 

Tomato sauce is mild, sweet, and emphasis on garlic and basil. It is good for family meals on vegetables, seafood, or toppings on pasta, meatballs, pizza, etc.

Arrabbiata (Italian "angry") is an Italian sauce with red chili peppers. Cook with sausage, grilling chicken, or sea foods (mussels, calamari, or white fish); roasted vegetables, (cauliflower, broccoli, or eggplant); tube-shaped pasta (penne or rigatoni) so the sauce clings to the ridges.

So, take your pick.

Tomato Sauce

(used in Italian and Mexican cuisines)

2 pounds (910 g) or 1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 g) (DF) organic butter

2 Tbs. (30 ml) olive oil

1 organic onion, cut in half

3 cut garlic cloves

1 tsp. (5 g) organic brown sugar

chopped basil

uno/uno 1. Combine the tomatoes, butter, oil, garlic, and sugar in a Dutch oven or a large sauce pan.

due/dos 2. Bring to a boil, reduce and simmer for 1-2 hours. Stir from time to time.

tre/tres 3. /Remove the onions.

quattro/cuatro 4. Mash any large tomatoes.

cinque/cinco 5. Stir in the basil.

Arrabbiata Sauce

(used in the city of Rome, Lazio region, 

 and Italian-American cuisines.)

1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 ml) olive oil

4 sliced garlic

1 diced organic onion

1-2 tsp. (2-4 g) crushed red chili flakes, or more, adjust for the heat

1/2 tsp. (1 g) black pepper 

chopped parsley and basil

1. Heat the oil over medium-heat in a saucepan.

2. Sauté the chili flakes for a few minutes.

3. Add the onions for 5 minutes.

4. Stir in the garlic for a few minutes.

5. Add the tomatoes.

6. Reduce and simmer for 25-3o minutes.

7. Stir in the basil and black pepper. Adjust the taste with chili flakes.

8. Store in the refrigerate up to 4 days.