Italian Arrabbiata Sauce | Pasta Sauce Recipe

What's good everybody and welcome back to my channel smoking and grilling with me A.B. You guys saw the thumbnail this one's a little different huh. Hey today we're getting ready to make a pasta sauce. Hey listen I'm gonna put the name up there so you guys can like beat the name up. You guys know the name you can tell me how to pronounce it down at the bottom you know what I mean. Hey but for me I just left it alone but that's what we're making right. Super easy listen we're gonna jar it. It stores very very well. You put it in a mason jar you can put it in your cover and it's going to last you for a minute. Nothing like getting your own pasta sauce you know when you reach into the cabinet you're grabbing your own. You know what's in it it's got low sodium it's very very good and I promise you uh hey it's going to excite everybody. With that being said we're not going to over talk it and we're going to get right into this video. All right look let's go over these ingredients. I'm gonna start by showing you this right here. This is dry look dry basil right. If you want to use dry basil you want to put in you know two teaspoons. This is dry but if you want to use fresh you want to go with two tablespoons. I'm gonna go with two tablespoons of this fresh you know basil and then I'm gonna use a couple of pinches of this dry just to like kick up the flavor even more. Here we got oregano right. Crushed red peppers and then right here we got salt and pepper. I put both of these in here because these are equal parts. A half a teaspoon each. Again that's kosher salt and black pepper. Then we're gonna use a couple of tablespoons of this hunched tomato paste. Now this right here is minced garlic. This is uh five teaspoons of minced garlic. If you want to you can go ahead and use you know five fresh garlic cloves you know and mince those but since I had some minced already done you know we're gonna go ahead and go with this. Then we got extra virgin olive oil. This right here we're gonna use a couple of tablespoons of this inside of that pot right there and that's what we're gonna cook it in. Now let's address these. These are San Marzano you know style garlic olive oil and basil whole peeled tomatoes right. Listen these are look it says San Marzano style. If you want to authentic the ones that come from Italy you know what if you're making that authentic and then look down here at the bottom you'll see where I got well let me do it this way you'll see that I got the name of the exact Italian sauce this is but this is the pasta sauce that I use. Usually this is the base. I have this one and another one that I try to uh mix up like when I'm making spaghetti and things like that. Now let me say this this right here when you talk about budget friendly these are probably things that you have minus this living you know basil right here right this fresh basil this is probably what you have already in your uh your uh pantry cupboard or whatever. Now these right here you buy these these this San Marzano style these are around $2.50 a can you know I mean so if you want to authentic you're gonna pay about close to five dollars a can either or this gets you you know very very close but these aren't from Italy uh outside of that it's super easy and you want to get yourself some mason jars which I have right here because listen I'm gonna make it and I have a few pasta dishes that I'm gonna be making and this right here is the base that's why I'm doing this first. This is not an expensive uh dish it's just gonna take a little time because we're gonna cook it bring out the flavors and then we're gonna add this fresh basil to it and then we're gonna go from there. Now let me go ahead and get these open and let's go ahead and get it ready to simmer. Okay there's been a change listen I decided to use my my dutch oven I'm gonna use that because I just want to cook on you know since I'm already set up right here instead of going to the stove I'm gonna go ahead and just cook right here on my counter and also I want to say everything that I use will be down in the listen I pin it in my number one comment you guys you know look like some of the key things that I use I put those links in there and also I'm gonna put a link to my Amazon store not saying you gotta get it but at least at least you can look on look at it click on it and get the description and you can decide whether you want to buy from Amazon or buy wherever you know wherever is convenient for you. So now let me just go ahead let's take this top off and let's start putting these ingredients in the inside. Okay first thing we're gonna do is we're gonna add here we go just olive oil I'm gonna go ahead and add a couple of teaspoons tablespoons right then listen we want to start off on low heat I'm gonna go with a medium low that's about 175 degrees we just want to get this going and then what we want to do is once it comes up to temp I'm gonna go ahead and add my minced garlic. Now once it comes up to temp you want to go ahead and put your minced garlic inside and here's the thing here we don't want to uh we don't want to burn it right so we're just going to move this around we're only going to you know get this going for about a minute to two minutes it really depends on your heat I know I can tell you guys what I think medium low is and low is it might be different from you guys but you just want to make sure that you don't you know you don't burn it so we'll just keep moving this around like this we'll let it release the flavors into this olive oil now this is turning golden brown you know just the way I like it right now we're getting ready to start adding our San Marzano you know style tomatoes now we're getting ready to put a couple of tablespoons of our tomato paste inside it's okay if it's a little bit on the heaping side uh it's no worries listen it's gonna be good no matter what now we're getting ready to add you know our dry ingredients so listen this right here is your red pepper flakes we'll just add that and our salt and pepper and what we're gonna do is we're gonna give it a stir now you guys will notice that I didn't put the basil in you don't want to put that in until the end you just want it to release its flavor and not be overcooked so you don't get that bitter taste so right now I'm just stirring it up oh yeah this right here is gonna be fire you guys hey I hope you guys can see that now this is something that I do what I do is I give you guys the base right I'm gonna go ahead and sprinkle just a little bit more you know black pepper even though I gave you guys those ingredients but we're just gonna put a little bit more in here I know I haven't tasted it but I can look at it and just tell you I'd like to just see it just a little bit more and it can't hurt now you just want to give it a stir and what we want to do is we're gonna cook this right we're gonna cook it for about three to four hours I'm gonna say more so like let you know what let's start it we'll look at it after three hours right and then we're gonna stir it occasionally but right now I'm just like mixing it up I'm gonna put the lid on I'm gonna set a timer for three hours then we're gonna come back take a look at it and then we're gonna go from there now we're getting ready to just take a look at it after an hour you can see it's simmering we got it on low oh it's starting to break down the tomatoes very very good so what you want to do is just give it a stir make sure nothing is sticking down on the bottom now again I'm using an induction top so the heating element is right here in the center so I just want to give it a stir it smells incredible but just wait until we put those basils in there so right now we just give it a stir again we're gonna put the top back on then what you want to do is you want to go ahead and set yourself a timer for another hour right so when that's done then you can look at it look at it make sure it's make sure it's still simmering you know give it a stir and then you know repeat that action now between then and you know the finish time that's when you want to go ahead and cut up your basils and get it ready now we're getting ready to take a look at it this is what it looks like after three and a half hours now I've checked on it this would be the third time that I looked at it so a total of three and a half hours what I'm gonna do is let me turn this off really I just put it like on a pause right I'm just stirring it making sure I covered the bottom making sure nothing had like stuck don't forget this is an induction top so that heating element is right on the bottom you know what I mean but as you can see listen it's cooked down these tomatoes oh man they nice and soft really don't need no effort you know I mean you're talking about a stewed tomato hey this is it right here and listen to aroma but we finna kick it up a notch now so what I'm getting ready to do now okay after three and a half hours right now I told you guys earlier was two tablespoons but look I like to fill this up like this this is probably more closer to about three tablespoons but I know what I like I've been making this for a while can't really pronounce the name but this is it right here so we got that that fresh basil you know what I mean hey listen it's gonna be very flavorful I'm just moving this around and I gave it like a rough chop we're gonna cook this for about another 20 minutes maybe you know what I mean just to soften this up let this release its aroma you know and its flavors into the uh into the sauce now let me go here now this is the basil that I had right the dry I'm gonna go ahead and just give it a couple of pinches listen I'm I know I'm a little heavy on it but listen I love the taste of this you guys can do it like you want you know how you like it it's up to you but we're gonna cook this in and we're gonna get a great good flavor with it and listen this is the time that we start tasting it we want to taste it and see whether it needs a little salt in it remember I added a little bit more uh pepper to it but I think now I'm gonna taste it let me get a spoon I'm gonna go ahead after tasting it I'm gonna go ahead and just give it a couple of pinches I'm gonna give it three so I guess that instead of a couple we'll say just a few pinches we'll give it a stir and I'm gonna leave it like that I'm not gonna taste it no more and what I'm gonna do is I'm gonna turn it back on and we're gonna cook it down we're gonna cook it for another 20 minutes now I'm getting ready to add the oregano now you guys can just see how their flavors is coming together this is creating a beautiful uh profile you know flavor profile so let me just get it all mixed up and then we're gonna go back in here for another 20 minutes we're gonna cook it and then we're gonna taste it again along with that salt and we'll see if it needs any more okay our 20 minute timer is up now let's go ahead and take a look let's give it a stir oh yeah man you can smell it I'm sure that if you guys had this uh if you guys got this cooking man the aroma in your house is just incredible hey if this doesn't say Italian I don't know what it does now what I'm gonna do is I'm getting ready to we finna start putting this in these mason jars so you just want to go ahead and get yourself you know get yourself some type of a ladle you know what I mean then at least with a pour spot and then you just want to go ahead and just pour it in here like this it's still kind of warm you know what I mean but the beauty of it is when you make this much you have it for future uh for your future dishes that require pasta pasta sauce now okay now you can see these look you can actually see the herbs you know what I mean uh hey this came out you know real good it's a nice blend nice mixture everything blended together now look as it cools you can push the tops you guys already know about how you know canning goes so listen you push these down you can see the heat sucked it all the way down after these get all the way down to our room temperature I'm gonna go ahead and put these in my cabinet and then this right here I save this because this is what I'm gonna be using you know for my next video so super easy I say it's a must do listen if you guys are some of you guys are like getting back into the kitchen and even my new people hey when you tell somebody you made your own Italian pasta sauce hey listen hands down they're gonna want to taste it and when they do they're probably gonna tell you uh-uh you ain't made that hey so tell me what you think about this one I want you to let me know down in the comment section below you know what would you use this pasta sauce for you know uh hey I want to tell you don't put spaghetti because look that's going to be probably the most obvious but I'm interested in finding out what type of pastas and what kind of dishes you would make you know with it here it is again look at it let it inspire you let's have fun back in this kitchen so listen if you're new to my channel let me take this time to say hey welcome to my channel don't forget to subscribe listen you want to subscribe so you can see more videos like this one and many many more right don't forget to like this video and tell everybody out there there's a channel out here that's simplifying these recipes and taking a mystery out of cooking and if you've been watching me for a minute you know how we finna get out of here folks peace