Active Time

　　15 min

　　Total Time

　　2 hr

　　This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

　　

Ingredients

Makes about 5 1/2 cups

　　4 lb plum tomatoes, cut into 1/2-inch pieces

　　1 fresh hot chile such as Thai or serrano, finely chopped, including seeds

　　2 tablespoons extra-virgin olive oil

　　2 large garlic cloves, finely chopped

　　1/2 cup fresh basil leaves

　　

Special Equipment

a food mill fitted with medium disk

　　

Step 1

Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.

　　

Step 2

During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.

　　

Step 3

Remove from heat, then stir in basil and salt and pepper to taste.

　　

Step 4

Force through food mill into a large bowl.

　　Cooks' note:

　　•Sauce may be frozen in sealed bags 3 months.