Patrick’s Arrabiata Sauce

Ingredients

• 1 cup olive oil
• 1/4 cup unsalted light butter
• 6 large cloves garlic, thinly sliced
• 5 yellow onions, sliced 1/4-inch thick
• 1 cup red cooking wine
• 15 Italian plum tomatoes, coarsely chopped
• 20 leaves fresh basil
• 5 tablespoons double concentrated tomato paste
• 1 tablespoon smoked paprika
• 1 tablespoon white sugar (optional)
• 2 teaspoons cayenne pepper
• 2 teaspoons salt, or to taste

Directions

Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.

Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.

Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.