Patrick's Arrabiata Sauce

Name: Patrick's Arrabiata Sauce
Total time: 80
Yield: 8
Ingredients: 1 cup olive oil; ¼ cup unsalted light butter; 6 large cloves garlic, thinly sliced; 5 yellow onions, sliced 1/4-inch thick; 1 cup red cooking wine; 15 Italian plum tomatoes, coarsely chopped; 20 leaves fresh basil; 5 tablespoons double concentrated tomato paste; 1 tablespoon smoked paprika; 1 tablespoon white sugar; 2 teaspoons cayenne pepper; 2 teaspoons salt, or to taste

Recipe by Patrick Lavigne from allrecipes.com

1 Hr. 20 Mins.

Ingredients

8 servings

•

1 cup olive oil
•

¼ cup unsalted light butter
•

6 large cloves garlic, thinly sliced
•

5 yellow onions, sliced 1/4-inch thick
•

1 cup red cooking wine
•

15 Italian plum tomatoes, coarsely chopped

•

20 leaves fresh basil
•

5 tablespoons double concentrated tomato paste
•

1 tablespoon smoked paprika
•

1 tablespoon white sugar
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2 teaspoons cayenne pepper
•

2 teaspoons salt, or to taste

Instructions

Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.