Sorry, no meatball today.
Sugo all’arrabbiata (Arrabiata Pasta Sauce)
I pride myself on knowing quite a a bit about every culture of cooking around the globe. I am even more proud that(excluding New England and regional American cookery)I am very fluent in French, Spanish, Irish and Italian. My passion has always been Italian though. Even though one of my life’s dreadful flavors is tomatoes, I love the taste of the flavors of Italy married into a cooked tomato dish, such as Arrabiata.
Arrabiata means “angry style” in Italian, and it’s named as such due to the heat of the peppers. The pasta of choice for this particular classic is penne, but I find that broken strands of spaghetti works as well along with Fettuccine, which I used here. Regardless of the pasta, keep some bread on hand to swipe the plate with. Who cares if it’s acceptable or not, just don’t let this delicious, spicy sauce go to waste. And don’t forget to ladle some sauce over cooked chicken, fish or even add some steamers to the pasta dish for yet another great tasting Italian recipe.
How about adding just a loose cup of fresh spinach in the last 1 minute of cooking for an great flavor variation?
3 T. olive oil
1 onion, peeled and diced
1 t. minced garlic in oil
1 banana pepper, minced with seeds*
8 c. chopped, seeded Roma tomatoes
1 t. salt
1/4 t. sugar
3 T. fresh oregano, chopped(use 1 T. dried)
3 T. fresh basil, chopped(use 1 T. dried)
Pepper to taste
Heat oil in saucepan over medium high heat. Sauté onions in oil until softened. Add garlic and minced pepper. Add tomatoes and simmer with lid on for 20 minutes. Remove lid, stir and simmer for 15 minutes. Add salt, sugar, oregano and basil. Stir to combine. Season with pepper to taste and top with some shredded Parmesan cheese to melt slightly if desired: serve.
*Cherry peppers or any chile pepper is fine with this recipe. Remember, the heat is what gives this dish its’ name.