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

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

  • julesamomof2 on January 21, 2024

    Very good, perfect with the spaghetti squash. Agree with others, I will halve the oil next time. Perfectly seasoned IMO.

  • breakthroughc on December 19, 2022

    I totally agree that you can half the oil. Delicious sauce with the spaghetti squash. I also used less salt. With Ina’s recipes I usually start with half the salt.

  • Zosia on February 21, 2021

    Spicy, garlicky and also very tasty. I reduced both the oil and salt.

  • 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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