Try this Korean spin on the classic Arrabiata by adding fiery kimchi for a rich and tangy all-purpose sauce with a kick. Use it as a pizza sauce, for Chicken Parmesan or in Shakshuka.
Slideshow:More Sauce Recipes
1/4 cup extra-virgin olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
2 cups chopped napa kimchi
Two 28-oz. cans whole peeled tomatoes in juice
2 Tbsp. tomato paste
Pinch of sugar
3 basil sprigs
How to Make It
In a medium saucepan, heat 2 tablespoons of the oil. Add the onion, garlic and kimchi and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes. Scrape the mixture into a food processor and add the tomatoes; puree until smooth.
In the saucepan, heat the remaining 2 tablespoons oil. Add the tomato paste and sugar and cook, stirring, until lightly caramelized, about 3 minutes. Add the tomato mixture and basil, cover and cook over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Season with salt.
The marinara can be refrigerated for 2 weeks.
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