Arrabbiata sauce from Modern Comfort Food (page 142) by Ina Garten

  • basil
  • fennel seeds
  • garlic
  • canned tomatoes
  • dried red pepper flakes
  • Chianti wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 14, 2020

    I did use less oil than called for and added torn basil to the food processor with the tomatoes. I then added a parm rind to the simmer and finished with more basil. I will admit to using a lighter hand with the fennel seeds.....but even with that, this is a really good pasta sauce!

  • stef on November 19, 2020

    This is a lovely spicy sauce with a hint of fennel taste. Quick to make only simmers for 30 minutes. It makes a lot.

  • anya_sf on October 20, 2020

    Although I wanted to use much less oil, I thought I should try the recipe as written first. Next time I'll use about half the oil, which should be enough to saute the garlic cloves without leaving an oil slick on top of the sauce (the oil did get incorporated after simmering). Using half the red pepper flakes, the sauce was zesty rather than spicy, which was what I wanted. Very tasty sauce, just way more oil than I'd prefer. See the outrageous garlic bread recipe for helpful garlic peeling tip.

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