Arrabbiata Sauce

1 In a large non-stick skillet, dry saute the onion over medium heat, stirring frequently, until the onion becomes translucent and is just starting to caramelize (when the onion starts to turn a light brown color, but most of the onion is still translucent), about 10 – 15 minutes. Add the garlic and crushed red pepper flakes and mix well. Add both the chopped and strained tomatoes, mix well, and bring to a simmer. Add the bay leaf and stir. Partially cover the skillet with a lid and simmer the sauce for 1 hour to allow the sauce to become thick, stirring about every 10 to 15 minutes. Turn off the heat and add the basil leaves, stirring well.

2 Serve over pasta, polenta or potatoes.

Note: You may leave out the crushed red pepper flakes for a traditional Marinara sauce. Remove the bay leaf and basil leaves when using as a sauce in other dishes (such as the Italian Scalloped Potatoes recipe in Entrees).