This Oven-Baked Arrabbiata Sauce is a little sweet, a little acidic, a little spicy, and a lot delicious. And it takes little to no effort or expertise to make. You can use it right away or save it in the fridge for a few days and use it later. Either way, you are going to love it.
Course Sauce
Cuisine Canadian, Italian
Keyword Arrabbiata Sauce, Italian Food, Pasta Sauce, Penne Pasta, Tomato Sauce
Prep Time 10 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6servings
Author Chef Ben Kelly
Ingredients
6Roma Tomatoes
1bulb Garlic
1Red Chilli
1largeSprig Rosemary
1/2tspKosher Salt
1/8tspBlack Pepper
1/4cupOlive Oildivided
Instructions
Heat your oven to 400°f.
Coat the bottom of an oven-safe dutch oven with half the olive oil.
Cut the tomatoes in half lengthwise and cut out the stem. Put the tomatoes in the dutch oven cut side up.
Cut the top off the bulb of garlic and remove any loose skin. Push the bulb of garlic into the middle of the dutch oven cut side up.
Cut the chilli in half and remove the seeds and stem. Put in the dutch oven on top of the tomatoes.
Break the rosemary sprig in half and put it on top of the tomatoes.
Drizzle the remaining olive oil on the garlic, tomatoes, and chilli.
Season with salt and pepper, then put a lid on the dutch oven and bake for 35 minutes.
Remove the lid and bake for another 30 minutes.
Let the ingredients cool for 5 minutes. Squeeze the garlic out of the peel. Discard the peel. Take the needles off the rosemary stem. Discard the stem. Put the tomatoes, peeled garlic, chilli, and rosemary needles, along with any oil and liquid from the pot, in a blender and purée. Or, use an immersion blender and purée.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Toss the sauce with cooked penne or linguine, top with grated parmesan and serve.