Boost that marinara with rooster sauce…
Here’s a simple way to bring your pasta to a real spicy boil. Sriracha spaghetti sauce (a.k.a. Sriracha marinara) is a simple pasta sauce to make, but the flavor impact is plentiful. There’s that tomato tang, a garlicky undertone, and a very eatable level of heat.
Sriracha is tomato-based with a delicious garlicky undertone, so the mix of the rooster sauce into a marinara is seamless. And since it’s diluted into the tomato sauce, the heat won’t be full Sriracha – but you can add more to boost the bite. Don’t only think of this as a spaghetti sauce, use it for any pasta, as a meatball sauce, or as a dipping sauce for bread or mozzarella sticks.
- 1 can crushed tomatoes 28 ounce can
- 3 tablespoons Sriracha sauce
- 2 teaspoons olive oil
- 1 yellow onion diced
- 1 clove garlic minced
- Salt and pepper to taste
- In a saucepan over medium heat, heat the olive oil, then add the yellow onions. Sauté the onions, stirring often, until cooked through (translucent, approximately 4 to 5 minutes), then add the garlic. Cook for 1 more minute, stirring often until the garlic is fragrant.
- Add the crushed tomatoes and Sriracha sauce - stir to combine, then turn the heat to high and bring the sauce to a boil.
- Once boiling, turn heat again to medium and allow the sauce to simmer for 10 to 12 minutes or until the sauce has thickened to your desired consistency. Add salt and pepper to taste.
- Use immediately over spaghetti or the pasta of your choice.