Sunday, 5 August 2012

Arrabbiata Sauce

I love a bit of spice, and this pasta sauce is so versatile. Pour it over your favourite pasta or use it as a base for chicken or veal parmigiana. It also makes a fantastic pizza sauce - just add your favourite topping.

300g pancetta or bacon, chopped
2 x 400g tins diced tomatoes
4 garlic cloves, peeled and crushed
1/2 - 1 teapoon dried chilli flakes
2 tablespoons olive oil
1 teaspoon dried oregano
sea salt and cracked black pepper
grated parmesan cheese, to serve

  1. Place pancetta into TM bowl and saute for 5 minutes/varoma/reverse + soft speed MC off.
  2. Add tomatoes, garlic, chilli, oil, oregano, salt and pepper and simmer for 20 minutes/100 degrees/reverse + soft speed. (If you want a thicker sauce, leave the MC lid off for the last 10 minutes.)
  3. To serve, pour over your favourite pasta and top with grated parmesan cheese.


  1. If I was to make a big batch of this, how long would it keep in the fridge?

    fantastic web page btw.. I love it !

  2. Hi Donna, I would say a maximum of 3-4 days. Should you wish to keep it longer than that, I would suggest freezing. xx