Pasta all'Arrabiata

Pasta all’Arrabiata Recipe

Be warned: arrabiata means “angry” in Italian, hinting at this sauce’s surprisingly fiery kick. While it may look like your classic pomodoro, pasta all’arrabiata is made by infusing peperoncini into a garlicky olive oil, imbuing a subtle heat that punctuates each bite.  Served over your favorite pasta, it’s a welcome change that’s quick to make and faster to eat.

ARRABIATA SAUCE
INGREDIENTS

1 small yellow onion (small diced)

2 t peperoncini or crushed red pepper flakes

2 cloves of garlic

2 quarts of Tomato puree (San Marzano tomatoes, whole, pureed)

2 bunches of basil

2 T chopped Italian flat leaf parsley

EVOO

Salt

Pepper

     DIRECTIONS

-In a heavy bottomed saucepan, add olive oil, add the diced onion and slowly saute till clear and soft on Med-High heat

-Add the garlic, gently sauté, add the peperoncini, and 1 T of parsley and sauté quickly

-Meanwhile cook your pasta of choice

 -Add pasta water from the pasta cooking liquid to the arrabiata sauce

-Drain pasta, and toss into the arrabiata sauce, add basil, and the remaining parsley

-If necessary add a cup of pasta water and adjust seasoning

-Serve with Pecorino Romano, Fiore Sardo or Ricotta salata

Be warned: arrabiata means "angry" in Italian, hinting at this sauce's surprisingly fiery kick. While it may look like your classic pomodoro, pasta all'arrabiata is ...

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