Spicy Marinara Sauce

Spicy Marinara Sauce takes dried ghost peppers and infuses olive oil to create an intense level of heat through the marinara sauce.

This Spicy Marinara sauce will have you sweating! This sauce is not meant for those who can’t handle heat. The level of heat is extreme, however for those who love spice, I dare you to make this. It’s addicting for how hot this Spicy Marinara Sauce is!

Ingredients

• 1 Tablespoon, dried ghost pepper flakes or crushed red pepper flakes for a much more milder sauce

• 1 1/2 Cups, Extra Virgin Olive Oil

• 2 onions, diced

• 6 garlic cloves, minced

• 3, 28 ounce cans, San Marzano Peeled Tomatoes (not drained)

• 1 Tablespoon, salt (more or less to taste)

Making Spicy Marinara

First, I need to let you know that this particular recipe makes ALOT of Spicy Marinara. We truly LOVE spicy foods around here so leftovers are welcomed, if not wanted! I love to use the leftover sauce to top my Grilled Italian Chicken Burgers.

Also, this Spicy Marinara recipe is what I use this when I make my Meatballs with Spicy Marinara. If needed, just cut the recipe in half.

Alright, time to grab yourself a large pot, place on the stove and pour the olive oil in. Place on low heat and add in your dried pepper flakes.

It is very important that you keep the heat setting to low, otherwise the pepper flakes will burn and yes I’ve done this a handful of times. Let the pepper flakes infuse the olive oil for 5 minutes then add in the chopped onion.

At this point you can turn the heat up a little so the onions start softening. Just keep stirring everything around. Onions should be very tender and opaque after 5-7 minutes. Once the onions are nice and soft add in the chopped garlic and cook for 2 minutes.

Slowly add in the canned tomatoes and season with salt and pepper. Bring the pot up to a nice simmer and cover. I like to place a cover on top because it helps soften the tomatoes and makes it much easier to smash!

Simmer for about 30 minutes. Remove lid and use a handheld blender or potato masher and mash until a smooth consistency forms. Taste and adjust seasonings if needed. Let simmer another 20-30 minutes, without the lid. Cook your favorite type of pasta and top with this insanely, delicious, extremely hot Spicy Marinara Sauce. Don’t forget the tissues, you will need them.~Christina

Hot Hot Hot!!!!

Most of my family loves spice and ALOT of it. I will never forget the backyard parties at the home I grew up in. One of us would go to a local farmers market and buy habenaro stuffed olives and fresh jalapeños (to munch on of course!). My Uncle Tom brought over his Spicy Chili and damn, let the sniffles ensue! We are nuts, truly. My dad would actually eat raw habenaro’s, seriously?! My kitchen cabinet is stacked with all different kinds of hot sauces. I mean what’s better than tortilla chips and hot sauce for a snack? Right?

Here’s to all you Hot Heads out there! ~Christina

Spicy Marinara

Recipe by Christina Scanlon

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

An intense heat throughout this simple marinara sauce. Serve with your favorite pasta and some garlic bread. **WARNING: The way this recipe is written makes for an insanely HOT marinara sauce.

Ingredients

• 1 1/2 Cup Extra Virgin Olive Oil

• 1 Tablespoon Crushed Ghost Pepper Flakes

• 2 Onions, diced

• 6 Garlic cloves, minced

• 3 28 Ounce Cans San Marzano, Peeled Tomatoes

• Salt and pepper to taste

Directions

• Take a large stock potand place over low heat.
• Pour in the olive oil and sprinkle the pepper flakes in.
• Let barely simmer on low heat, so the peppers infuse the oil. About 5-10 minutes. *SEE NOTE*
• Add in the onions and saute until translucent. About 10 minutes.
• Next add in the garlic and cook for 1 minute.
• Carefully pour all 3 cans of tomatoes, with their juices into the pot.
• Bring to a gentle boil and cover.
• Cook for 20-30 minutes or until the tomatoes are nice and plump.
• Remove the lid and carefully, using a potato masher, mash the tomatoes until the sauce becomes nice and smooth. You will have some chunks.
• Simmer, with lid off for 30 minutes, stirring occasionally.
• Pair with your favorite pasta.

Equipment

• 
  POTATO MASHERCHECK IT OUT!

Notes

• THIS RECIPE MAKES ABOUT 3 JARS OF TOMATO SAUCE. IF MAKING FOR 2 PEOPLE CUT THE PEPPER DOWN TO 1 TEASPOON AND HALF EVERYTHING ELSE.

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