Note this recipe is almost identical to the Marinara, but with red pepper flakes

Ingredients

• 2 X 28 oz cans San Marzano Tomatoes
• 1 medium yellow onion minced
• 6 cloves garlic minced
• 2 tsp red pepper flakes + more to your taste buds
• 1/4 cup extra virgin olive oil
• 1 bay leaf
• sea salt to taste
• 15 leaves basil torn

Directions

1. Heat olive oil in a large, heavy pan over medium heat
2. Add the chopped onion and a pinch of sea salt. Cook for about 10 minutes, until soft and translucent
3. Add the garlic and red pepper flakes. Cook for a few seconds, just until fragrant (do not let it brown)
4. Crush the tomatoes in a bowl with your hands, leaving some small chunks. Add them to the pan and bring to a simmer
5. Add the bay leaf and partially cover the pan. Simmer on low for about 1 hour, stirring every 10 minutes so it doesn’t burn, until thick and flavorful
6. Turn off the heat. Season with sea salt to taste
7. Stir in fresh basil and drizzle with extra virgin olive oil

Source: https://ciaoflorentina.com/arrabiata-sauce/