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 

Kay Chun

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© Kay Chun

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The marinara can be refrigerated for 2 weeks.

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