Tuesday, March 31, 2009

Penne All'Arrabbiata

The weather in Portland, Oregon still trying to decide if it is going to allow Spring to rear its head. I am aching for some sunshine and tonight's dinner really needed to be kicked up a notch to get me out of my funk. A lot of foods are familiar or provide comfort, but tonight's meal I wanted something that would give me an endorphin hit. What better to provide that than a Roman pasta sauce that takes Olive Oil, Garlic, Pepper flakes, Plum Tomatoes and little Parsley to a new level. A big fat splash of Olive Oil into a hot pan along with a handful of Red Pepper Flakes (1+ teaspoon ). Cook the peppers in the oil for a minute then add 4-5 cloves of Garlic, a large can of imported Italian Plum Tomatoes and cook for 20 minutes.
In case your aren't fluent in Italian, the name of this dish basically means "angry or enraged".....so it is going to be more than a little spicy-hey, at least I warned you.
These peasant sauces are so simple and so spectacular. If I owned a restaurant this dish would be on my permanent rotation.
Pair this with any wine that is red, rustic and Italian-Mangia!


Foodycat said...

So good! Some days it just has to be pasta - and this is a lovely option for those days.

Lizzy said...


Jeremy said...

This would be my son's version of Heaven! I think I'd enjoy it, too!

Naomi said...

That's fantastic recipe. My friend gave me arrabiata sauce during the holidays and I love it.
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