Monday, May 23, 2011

Pasta Arrabbiata

"Pasta Arrabbiata" (page 195) is a great dish to throw together at the last minute, and in fact is in the "f" category of the cookbook:  Quick and Easy Recipes that can be ready in 30 minutes or less.  You might already have all the ingredients you need hanging around in your pantry - garlic, red pepper flakes, diced tomatoes, tomato paste, red wine, and pasta.  What makes this dish a little different than just plain pasta and tomato sauce is the "arrabbiata" part which means "angry" or "enraged", supplied by the red pepper flakes.  Of course you can adjust the heat to suit your taste, but I found the amount specified in the recipe just right (but then again, I like it hot!).  I used just 8 ounces of pasta instead of a pound, as I like a larger ratio of sauce to pasta, and it helps with leftovers, because the pasta tends to soak up the sauce the longer it sits. I omitted the step that called for sautéing the garlic and red pepper in oil, and just put all the sauce ingredients in the pot at the same time and heated through.

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