Linguine all'Arrabbiata Sauce ♥ Speecy, Spicy, Good!!

While my tomatoes are finally turning red (it just took forever this year!), I wanted to catch the essence of the sweetness of fresh picked tomatoes and you can not get any simpler then an Arrabata sauce.
You will notice there is similarity between this recipe and Amatriciana Sauce. With Arrabiata (Angry Sauce) there is more heat but there is no Pancetta (I cheated an added just a touch of pancetta for The Nudge).

The classic Arrabiata Sauce is found served in Lazio, Abruzzo, Moliese and elsewhere in the south where there is "peperoncino rosso" crushed red pepper in almost every dish and is in the same family as the other preparations that have heat like, Carbonara, Amatriciana and Shrimp Fra Diavolo.

Since most bottled red pepper flakes are all seeds, and they can be bitter (not in my sauce, thank you!), if you can, and you have, dried chile de arbol, split them open, remove the seeds and grind them in a spice grinder or a small efficient chopper. Try not to use ground cayenne pepper, it just does not have the same flavor.

Because of the simplicity of Arrabiata Sauce, try to use only the best ingredients. If using canned tomatoes make sure you use imported San Marzano tomatoes for the most authentic tasting sauce but using farmstand tomatoes makes a huge difference.

You could place a bowl of grated cheese on the table but I think a sprinkle of finely chopped parsley is really all you need.

I bought a loaf of garlic flavored Italian bread and made a simple marinaded tomato, cucumber and olive salad. The perfect meal for a lazy warm evening.
Fast, easy and oh, so tasty.

Summer is waning and I want to take advantage of the fresh produce while I can. Make a double batch and freeze a container for such a day in the middle of winter when you need a touch of summer on the table.


Arrabbiata Sauce
makes 4 (1/8 pound) servings

* 1/2 box pasta
* 1 tablespoon sea salt
* 3-4 huge fresh tomatoes
* 6 cloves of garlic, thinly spiced & separated (2-4)
* 1/4 cup olive oil, separated (2T-2T)
* 2 tablespoons finely minced red onion
* 3 slices pancetta, chopped
* 1/4 cup white wine
* salt & pepper
* 1/2 teaspoon red pepper flakes
* Finely chopped fresh parsley
* grated Parmesan cheese (optional)

1. Cut the tomatoes in half and over a strainer, squeeze the seeds out but retain the juices. Drop the cleaned tomatoes with their juices into a small stockpot with 2 tablespoons of olive oil.
2. Add 2 minced garlic cloves and salt, pepper and red pepper flakes.
3. Simmer until the tomatoes thicken and most of the liquid is gone. (If making ahead, this is were you put it in the fridge).
4. Remove the cooked tomatoes to a bowl, clean out the pan and heat the remaining 2 tablespoons of good EVOO. Once it starts to ripple, add the onions and pancetta.
5. Saute until the pancetta starts to brown. Add in the 4 cloves of garlic.
6. Saute until the garlic becomes fragrant and add the wine to deglaze the pan.
7. Add the sauce and simmer, uncovered until the sauce is thick.
8. Taste for seasonings and heat.
9. Add the cooked pasta to the sauce and toss to combine.

Serve with a drizzle of olive oil and parsley.