Sugo* all’Arrabbiata is a classic pasta sauce from central/southern Italy that can be prepared very quickly, while the pasta cooks. This sauce is traditionally quite spicy, and this is at the origin of its name (all’arrabbiata, in Italian means ‘angry-style’). If desired, a milder version can be made, but a certain amount of heat is necessary to counter the acidity of the lightly cooked tomato and enhance its flavor. (*Sugo is another name for ‘salsa’, sauce.)
- 500 g peeled diced tomatoes (fresh or from a quality can)
- 2 tablespoons olive oil
- 1 chili pepper (whole or seeded if a milder sauce is desired), minced
- 2 cloves of garlic, minced
- some fresh flat-leaf parsley, minced
- 150 g dried short pasta (e.g.: tortiglioni, rigatoni, penne)
- Mince chili pepper and garlic (fig. 1).
- In a large non-stick pan, fry garlic and chili pepper in olive oil for 2 minutes (fig. 2).
- Add the diced tomatoes (fig. 3), cook at medium heat for 15 minutes stirring occasionally.
- Boil the pasta in plenty of salty water for the time indicated on the box.
- Add the well drained pasta to the pan and toss for 1 minute at high heat (fig. 4).
- Take off the heat, sprinkle with parsley, serve immediately.