Roasted Arrabbiata Sauce
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Roasted tomatoes that you don't have to peel make this arrabbiata sauce easy and delicious. Try it with penne pasta.
Bob Chwedyk | Staff Photographer
2 pounds plum tomatoes, quartered (see note)
½ red onion, chopped
4 slices raw bacon, chopped (or 1 link Italian sausage cut into ½-inch pieces
2 cloves minced garlic
1 tablespoon red wine vinegar
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (or more to taste)
1 pound cooked penne pasta
Grated parmesan cheese
Heat oven to 400 degrees.
Spray large roasting pan with oil. Add tomatoes, onions, bacon/sausage and garlic. Mix well and spread into single layer in pan. Roast uncovered for 15 minutes. Add vinegar, basil and oregano. Stir and roast 15 additional minutes.
Working in batches, transfer sauce to blender and purée until smooth. Pour purée into large saucepan. Add tomato paste, salt, black pepper and red pepper flakes. Bring to boil and reduce heat; simmer uncovered 5 minutes.
Serve sauce over hot penne, or add penne to hot sauce and toss to coat. Top with grated parmesan.
Serves four, generously.
Cook's note: Plum tomatoes work best because they have so much flesh, but I use whatever fresh tomatoes I have on hand and add a few extra tomatoes to make up for the difference in density.
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