Arrabbiata Sauce



1.         Heat the oil in a large saucepan over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2.         Stir in the red pepper flakes. Stir in the tomato sauce (you can use any marinara sauce as the base), lemon juice, red wine and pepper.
3.         Bring to a simmer. Reduce the heat to low. Simmer, uncovered, stirring occasionally, until lightly thickened, about 30 minutes.
4.         Add the fresh parsley just before serving. I think the longer you simmer the sauce the spicier it gets.
5.         For the “Quickie” tomato sauce, see below.
6.         Basic Tomato Sauce, AKA “The Quickie”
7.         1 tablespoon extra virgin olive oil
8.         One 28-ounce can tomato sauce
9.         ¼ cup tomato paste
10.       2 tablespoons chopped fresh basil
11.        Heat the oil in a large saucepan over medium heat. Add the sauce and the tomato paste. Bring to a boil. Reduce the heat to low and add the basil. Simmer for about 10 minutes.