Pasta all’Arrabbiata, which means Angry Pasta, makes me anything but angry. It is one of my favorite pasta recipes, the spicier, the better! Make extra so you can bake the leftovers topped with parmesan and mozzarella until golden brown. This recipe is basically my Sugo di Pomodoro, Homemade Tomato Sauce, recipe spiced up with peperoncino, red chili flakes, and parsley. It makes me very happy to drink a glass of Poggio Grande Sesterzo with this angry pasta.
See ingredients, directions and pairings.
1 Large Can of Imported Italian Tomatoes, crushed
1/4 cup EVOO
1 Large Shallot, chopped finely
5 Garlic Cloves, minced
Splash of White Wine
1 teaspoon Red Chili Flakes
1/2 cup Fresh Italian Parsley, chopped roughly
1 pound Pasta, I like Penne with this sauce