Be warned: arrabiata means “angry” in Italian, hinting at this sauce’s surprisingly fiery kick. While it may look like your classic Pomodoro, Arrabbiata Sauce 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.
| 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
|