Arrabbiata sauce

Ingredients:

• Two cans (420 g each) of canned pureed tomatoes
• 1 - 2 tbsp. l. olive oil
• 1 tbsp crushed red pepper flakes
• 3 - 4 cloves garlic, crushed
• 1 small or medium onion, chopped
• 1/2 cup white wine (or chicken broth)
• 2 tablespoons Italian seasoning
• A pinch of sugar

Preparation:

1. Pour a tablespoon of olive oil into a hot skillet over medium-high heat, add the pepper flakes, garlic, and onion, and stir. Add the wine (or chicken broth). Cook, stirring, until the liquid has reduced by half.
2. Add crushed tomatoes and Italian seasoning and stir. Add a pinch of sugar and some salt and pepper to taste. Reduce heat to low and simmer the arrabbiata sauce for 30 minutes.
   
   Cool, then divide into 4 freezer bags and freeze the sauce for future use.