A bolder marinara…
It’s time to liven up that basic plain pasta with a bigger, bolder tomato sauce.
This spicy marinara recipe provides a simmering heat to that delicious tomato tang through a healthy portion of crushed red pepper. You be the judge whether to fan the flames with a little extra dose of pepper flakes on top of the tablespoon already used.
Don’t only think of this as a pasta sauces. This is an excellent option to pair with fried mozzarella sticks and bread crudités, too. Or use it as your go-to for a spicier chicken parmesan. A chicken parm sandwich with spicy marinara is one of our faves.
Spicy Marinara Sauce
- 2 cans diced tomatoes 14.5 ounce can
- 1 cup yellow onion chopped
- 4 cloves garlic
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon crushed red pepper
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- In a saucepan over medium-high heat, sauté the onions and garlic in the olive oil until the onions are translucent (approximately 5 minutes).
- Stir in all remaining ingredients except for the parsley and reduce the heat medium-low. Allow the marinara sauce to simmer uncovered for 10 to 15 minutes.
- Add in the parsley, stir to combine, then serve.
Increase or decrease the heat by changing the amount of crushed red pepper used. For those that like a lighter amount of heat, 1/2 tablespoon of red pepper flakes works very well.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!