Arrabiata in Italian means angry derived from the adding of the red pepper flakes, thus, making it a spicy sauce. It's usually made with penne pasta, but most "short" pastas like farfalle, radiatore, fusilli, or ziti will work just fine.
1 teaspoon extra-virgin olive oil
1 cup diced onion
4 cloves garlic, minced
1/2 cup red wine, your choice
1 Tablespoon granulated sugar
1 Tablespoon chopped fresh basil
1/2 to 1 teaspoon crushed red pepper flakes, use the larger amount for a spicier sauce
2 Tablespoons tomato paste
1 Tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans crushed tomatoes
1 (28-ounce) can crushed tomatoes
1 can sliced black or kalamata olives
Splash heavy cream
2 Tablespoons chopped fresh Italian parsley
1 pound penne pasta, or radiatore, fusilli, ziti, farfalle or radiatore
Parmesan or pecorino romano cheese, for topping.
- Prepare pasta according to the directions on the package. Meanwhile, while pasta is cooking heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil until soft and translucent, about 5 minutes.
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper, tomatoes olives and salt; bring to a simmer. Reduce heat immediately to medium, and continue to simmer the sauce uncovered about 15 minutes. Add cream and simmer 1 more minute. Spoon over the hot cooked pasta of your choice. Garnish with fresh parsley and top with cheese if desired.
Note: This sauce freezes well; just double the recipe and freeze one and use one.
Note: Sometimes, I have added a handful of washed, trimmed baby spinach leaves.
Note: You can add cooked and drained Italian sausage, chicken, or even meatballs.
Note: You can use diced tomatoes if you want a chunkier sauce.