How Monsignor Riffle Prepares Arrabiata Sauce

How Monsignor Riffle prepares Arrabiata Sauce


½ cup olive oil (I use Spectrum chili/garlic oil)

8 cloves of garlic, sliced

3 dry Rings of Fire peppers, cut into small pieces (seeds are OK)

3 28-oz. cans San Marzano whole tomatoes

2 tbsp. tomato paste

¼ cup chopped fresh parsley

Salt and fresh cracked pepper

Brown garlic in oil with peppers. Cook slowly to brown garlic until dark golden. Pepper flakes will get dark. Dice by hand two-thirds of one can of tomatoes. Puree the rest of the tomatoes in a food processer or blender. Combine diced tomatoes, puree and paste with garlic oil and season with salt and pepper. Simmer sauce for 30-45 minutes. Add more peppers if desired. Add parsley right before serving.