Pasta all’Arrabbiata | Angry Pasta Sauce

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.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

Bring a large pot of water to a boil. Add a pinch of sea salt and the pasta. Cook, as directed, until al dente. In the meantime, in a large saucepan, over medium heat, add the EVOO, shallots, and garlic. Cook until shallots are translucent. About 5 minutes. Add the tomatoes, a splash of wine, and the red chili flakes, stirring to incorporate all the ingredients. Simmer for 30 minutes, stirring often. Drain the al dente pasta and add it directly into the sauce, tossing to coat well. Add the parsley and grated Parmesan right before serving.