A Spicy Arrabiatta Sauce Recipe for pasta made from garlic, tomatoes, and crushed red chillies cooked in olive oil. “Arrabbiata” literally means “angry” in Italian; the name of the sauce refers to the spiciness of the chillies.
1 tsp olive oil
1 red onion, finely chopped
5 cloves minced garlic (use more if you’re like me)
150ml red wine
2 tbsp brown sugar –the sweet secret!!
2 tbsp chopped fresh basil
70g tomato puree
1 1/2 tsp crushed chillies
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley (for garnish)
Heat the oil in large saute pan and then saute the chopped red onion and the chopped garlic for about 5 minutes.
Stir in the wine, sugar, basil, crushed chillies, tomato paste, black pepper and stir well to combine all the ingredients.
Mix in the passatta and bring to a boil and then reduce heat to medium and simmer for 20 minutes (uncovered).
Mix into the penne pasta and use some of the starchy water to loosen the sauce if needed, then top with the chopped parsley and Parmesan cheese, check the seasoning and serve.
I sometimes serve this with breaded chicken breasts which makes a great dinner.