Arrabbiata Sauce

This sauce is super simple, quick and really spicy. Bloom the red pepper flakes in the oil along with the garlic to really unlock the sauces true potential. Let them simmer with some chopped tomatoes and a sprinkling of salt and the sauce will keep you coming back for more and more like a good spicy sauce should.

Recipe inspired by various Arrabbiata Sauce recipes seen across the interweb

By Tierney Larson

Ingredients:

2 tbl olive oil

3 cloves of garlic, smashed, peeled and minced

2 tsp red pepper flakes (or more to taste)

1 tbl tomato paste

1 28oz can of whole peeled tomatoes, drained and chopped

Kosher Salt

1/2 lb of pasta

Place the olive oil, garlic and red pepper flakes in a medium sized sauté pan over medium heat and allow them to heat up until fragrant. Add the tomato paste and a pinch of kosher salt and give them allow it to cook while stirring for about 1 minute. Add the chopped tomatoes and another pinch of salt and stir to combine, let simmer for about 4-5 minutes until the sauce has thickened slightly. Taste and add more salt if necessary. When your pasta is al dente, transfer it straight from the pot to the pan of sauce and give them a toss together. If you need to loosen the sauce a bit add some pasta water and toss to combine until the sauce coats every noodle. Enjoy!