Arrabbiata Sauce

Arrabbiata Sauce is a tomato sauce with the perfect blend of San Marzano tomatoes, pancetta and just the right amount of heat from crushed red pepper. Arrabiata means angry in Italian, but your palette won't be.

There are many variations to the Arrabbiata. For instance, you can find arrabbiata alla tonno (tuna). A version of this could also be considered a diablo sauce.

The great thing about this spicy tomato sauce recipe is the heat is subtle but present so if you are sensitive to spicy food you'll still get tons of enjoyment from the flavor. Add as little or as much as you want! Personally, I’m a wimp when it comes to spicy. I wouldn’t last a day in Mexico.

But Italians believe that spice is good for the blood and for their passion. Go to any small town in the South of Italy, such as Amalfi, you'll see strings of red peppers hanging from many store windows with signs that say "Italian Viagra".

Crazy Italians!

Arrabbiata Sauce Ingredients:

I like to start with a basic sauce. Try my marinara sauce recipe or for thicker consistency use my pomodoro sauce. Now add the spicy kick. Crushed red pepper is all it takes.

  1. 1 13oz can of San Marazano
  2. 4 cloves of garlic sliced thin
  3. 1 small onion, chopped
  4. 1-3 teaspoons of crushed red pepper flakes
  5. 3 leaves of basil sliced thinly
  6. and olive oil
  7. grated parmigiano or pecorino cheese

Cooking Instructions:

Coat your pan with olive oil and I mean coat it with a healthy layer. It’s good for you. Heat the olive oil with the garlic and onion in the pan and sauté until tender.

When the garlic and onions are nice and tender add the San Marzano tomatoes or your already prepared marinara sauce, then add the red pepper and simmer for twenty to thirty minutes. The red pepper heat expands as you simmer but you can always add more anytime during the simmering process. It is absolutely customary to sprinkle a dash of additional crushed red pepper when you serve the sauce over pasta.

I used a penne pasta with my arrabbiata sauce because that is the traditional shape used for this Italian pasta sauce. Italians can be very particular about what shape you use with a particular sauce. Of course don't forget the parmigiano or for a nice change of flavor that will stand up to this spicy tomato sauce, use a pecorino grated cheese. A little sharper and full bodied Italian cheese.

If you're looking for a way to spice up your dinner or your love life, make your next romantic meal a penne with arrabbiata and a glass of wine or two!

Italian lover not included.

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well
Kira Volpi

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