PANTRYFLEX

simmer · tomato sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Copperdock Arrabiata

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

Ratio by volume: Cayenne 1 ml, Balsamic 50 ml, Tabasco 1 ml, Olive Oil 5 ml
Cayenne 1 mlBalsamic 50 mlTabasco 1 mlOlive Oil 5 ml

Ingredients

  • Tomato — 3kg tinned chopped tomatoes (1/6 = 500g)
  • Onion — 1 large white onion, diced (1/6 = ~25g)
  • Chile — 1 1/2 red chillies, finely diced (1/6 = 1/4) (3 g)
  • Cayenne — 1 1/2 tsp (1/6 = 1/4 tsp) (1.25 ml)
  • Smoked Paprika — 1 tsp (1/6 = pinch) (0.4 g)
  • Balsamic — 300ml (1/6 = 50ml)
  • Sugar — 40g of caster sugar (1/6 = 7g)
  • Thyme — 1/2 tsp (1/6 = pinch) (0.2 g)
  • Tabasco — 1/2 tsp (1/6 = a few drops) (0.5 ml)
  • Garlic — 1/2 tbsp of garlic puree (1/6 = ~1g)
  • Bay Leaf — 1 bay leaf
  • Olive Oil — 1 tsp (5 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Cayenne, Balsamic, Tabasco, Olive Oil.
  2. Add: Tomato, Onion, Chile, Smoked Paprika, Sugar, Thyme.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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Provenance

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

Originally published as Arrabiata Sauce.

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

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

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