---------- Recipe via Meal-Master (tm) v8.05

     Title: Arrabbiata Sauce
Categories: Misc, Pasta, Holiday, Gifts
     Yield: 14 Cups

          [email protected]
   1/2 c  Extra virgin olive oil
     6    Garlic cloves, crushed
          With side of chef's knife
     4    Cans (35 ounces each )
          Italian plum tomatoes
     1 tb Salt
     1    To 1 1/2 tsp crushed
          Red pepper

 1. In 8-quart Dutch oven, heat olive oil over medium
 heat until hot but not smoking. Add garlic and cook,
 stirring, 2 minutes; do not brown. Stir in tomatoes
 with their juice, salt, and red pepper; heat to
 boiling over high heat. Reduce heat to low; simmer,
 uncovered, 50 minutes or until sauce thickens
 slightly, stirring occasionally and crushing tomatoes
 with back of spoon. 2. For smooth, traditional
 texture,press tomato mixture through food mill into
 large bowl. (Or, leave sauce as is for a hearty,
 chunky texture.) Cool sauce slightly. Spoon into jars.
 Store in refrigerator for up to a week. Or spoon into
 freezer-proof containers and freeze for up to 2
 months. Makes about 14 cups.
 Source: A friend
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