Who says you have to open a jar of spaghetti sauce in order to have a quick pasta dinner? This spiced up Cook's Illustrated pasta sauce recipe is ready in minutes and it's sooo much better than any sauce that I've ever tried from a jar.
"Arrabbiatta" means angry in Italian. This simple, complex peasant style sauce stays true to is "angry" name. It's packed with heat and spice. The nice part is that you can either spice it up for your heat seeking family or spice it down for less adventurous spice eaters. My family is somewhere in the middle so I made a moderately spicy version this quick pasta sauce.
28 ounce can crushed tomatoes
1/4 cup pepperoncini (whole or chopped)
2 Tablespoons tomato paste
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon anchovy paste
1/2 teaspoon paprika
salt and pepper
1/4 cup grated Peccorino Romano cheese
Parmesan cheese (for sprinkling)
1 pound penne
In saucepan, combine tomatoes, pepperoncini, tomato paste, garlic, red pepper, anchovy, paprika, salt and pepper. I left my pepperoncini whole so that I could remove them later. Simmer on low 8 minutes.
Toss pasta with sauce.
There you go blog friends - a homemade pasta sauce that ALMOST as easy as opening a jar of sauce from the supermarket. If you like a pasta sauce with a little 'kick" - you NEED to try this. You will not be disappointed.
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