Arrabbiata Sauce

Arrabbiata Sauce
It's Angry
But Your Palette Won't Be!

Arrabbiata Sauce is a tomato sauce with the perfect blend of heat from crushed red pepper. Arrabiata means angry but your palette won't be.

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!

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!

The Basic 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 13oz can of San Marazano
4 cloves of garlic sliced thin
1 small chopped onion
1-3 teaspoons of crushed red pepper flakes.
3 leaves of basil sliced thinly
and olive oil
Parmigiano or pecorino grated cheese

Cooking Instructions:

Once you coat the pan with Olive Oil and heat add the garlic and onion and saute until tender.

Now add the tomatoes and 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 totally customary to sprinkle a dash of additional crushed red pepper when you serve the sauce over pasta.

Of course don't forget the parmigiano or for a nice change and flavor that will stand up to this spicy tomato sauce, use a pecorino grated cheese. A little sharper and full bodied Italian cheese.

So if you're looking for a way to spice up your dinner or your passion, make your next romantic meal an Arrabbiata sauce with penne pasta shape.

Italian lover not included.