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Penne Arrabbiata

Some like it hot! The famous arrabbiata sauce will definitely make the spicy food lover happy. Arrabbiata actually means angry in Italian, hence the spicyness... Arrabbiata sauce tastes great over spaghetti but is more frequently served over penne. The correct way to write this in italian is arrabbiata, however you will see it frequently mispelled as arrabiata with one b... Enjoy!

Penne Arrabbiata


1/4 cup olive oil
2 cloves garlic, chopped
1 red habanero pepper (or 3 red jalapenos), stemmed, seeds removed, and chopped; more for a hotter sauce
1 teaspoon crushed red pepper flakes
1 onion, diced
1/2 cup red wine
1-28 ounce can of tomatoes
2 teaspoons dried oregano
2 teaspoons basil, salt (basil is optional)
1 pound (500g) penne or short pasta
handful of grated Parmesan (Parmigiano Reggiano if available)

Cooking procedure:

Pour the olive oil into large skillet set over medium-high heat.
Add the garlic and cook for about 1 minute.
Add the onion, chopped peppers (habanero or jalapeno), and red pepper flakes and cook until the onion begins to brown, about 3 minutes.
Deglaze the pan with the wine. Scrape the bottom to loosen any bits.
Then pour in the can of tomatoes. Add the oregano, basil, and season with salt, as preferred.
Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes.
Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the arrabiata sauce to cook,
add the penne (or desired pasta) and cook as directions on the package, or as preferred.
Drain the pasta, toss the pasta with the sauce.
Add some water if arrabiata sauce is too dry. Mix until well combined. Add a sprinkling of the cheese and season with salt and pepper.

Serves 4

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