Step 1: INFUSE: First, get the olive oil in a pan along with the minced garlic and crushed red pepper flakes, heat the oil, garlic, and red pepper flakes together on the lowest heat setting for 5 minutes. This infuses the olive oil with garlic and red pepper flavor.

Step 2: SAUTE: Once the oil has a chance to infuse, we’ll add the chopped onions(optional bacon) and allow them to cook until they turn translucent (about 3-4 minutes.)

Step 3: SIMMER: Then, we’ll add all the tomato products, fish sauce, and other ingredients, sprinkle a generous pinch of salt in the mix and let it come to a simmer before we let it hang out for 30-40 minutes. This is where all the magic happens. The flavors mix and mingle and you’re left with the most aromatic arrabbiata sauce.

Step 4: FINISH: During the last 15 minutes of simmer time, you want to add your torn basil leaves and taste and adjust salt as desired.

Canning:
Canning prep pint jars in boiling water, prep lids/caps.
Remove jars and set on towel to cool, once cooled place
1/2 tsp lemon juice per pint, fill jars, clean rims/jars.

Place and tighten caps/lids, and boil for 30-35 mins in canning pot.
Remove jars and wait to hear each pop, to know jars are sealed.