Arrabbiata Sauce

2 tbsp olive oil
3 tbsp garlic
small onion
one half
small hot pepper
one whole, seeded and finely chopped
2 cups Basic Tomato Sauce
see Basic Tomato Sauce recipe
1/4 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp Italian parsley
1/2 cup Parmigiano-Reggiano
  • saucepan
For parties and special occasions we'd veer away from the basic marinara sauce and do something different, like an arrabbiata sauce. This spicy version of the basic marinara sauce can add a lot of interest to pasta. (Arrabiata means angry in the case of a person, and in the case of a dog, mad.) We think that Dad liked to make the arrabbiata sauce just so he could ask Checka if she was arrabbiata. Of course, it's now Checka who wears the mantle of best arrabbiata sauce maker in the clan.
Heat the olive oil in a saucepan.
Add the garlic, onion, and hot pepper and sauté for about 1 minute, stirring constantly.
Add the tomato sauce, salt, and black pepper.
Cook on low heat for about 10 minutes. When it begins to bubble it's ready to combine with the pasta.
Toss the sauce over the pasta with the parsley. Serve the Parmigiano-Reggiano tableside.
source: Adriana and Mary Trigiani's Cooking with My Sisters
A Tip from Checka: Be sure to wear kitchen gloves when you're seeding and preparing the hot pepper. And don't touch your eyes!

A Tip from Mary: Try adding chopped black olives - very interesting.