Arrabiata Sauce

Name: Arrabiata Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 450 ml
Cuisine: American
Ingredients: 500 g Tinned Tom; 25 g Onion; 3 g Chile; 1.25 ml Cayenne; 0.4 g Smoked Paprika; 50 ml Balsamic; 7 g Sugar; 0.2 g Thyme; 0.5 ml Tabasco; 1 g Garlic; 1 Bay Leaf; 5 ml Olive Oil; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Paul Ainsworth recipe. Not affiliated with, sponsored by, or endorsed by Paul Ainsworth.

Arrabiata from a starred kitchen.

Ratio

Cayenne 1 mlBalsamic 50 mlTabasco 1 mlOlive Oil 5 ml

Ingredients

Tinned Tom — 500 g
Onion — 25 g
Chile — 3 g
Cayenne — 1.25 ml
Smoked Paprika — 0.4 g
Balsamic — 50 ml
Sugar — 7 g
Thyme — 0.2 g
Tabasco — 0.5 ml
Garlic — 1 g
Bay Leaf — 1 each
Olive Oil — 5 ml
Salt — to taste
Pepper — to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Great British Chefs (arancini)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paul Ainsworth / Great British Chefs (arancini) (published as “Arrabiata Sauce”). Full citation lives in Provenance.