Yesterday I woke up feeling a little saucy! It was Monday, overcast and I am still under regulated quarantine. While restaurants are slowly beginning to reopen, my husband and I are in no rush to return. I know as soon as work-from-home orders are released, our lives will go back to pre-COVID. For me that means a two-hour round-trip commute (3 for David!) and less time to prepare thoughtful dinners during the week. I love to gather with friends and family as often as possible, but time and confinement have made it a challenge. So yesterday I made batches of a spicy arrabbiata sauce that I can store for future meals and gift to my neighbors, and it only takes 10 minutes to make! This super-simple recipe calls for just 7 ingredients and is guaranteed to kick your pasta nights up a delicious notch. It’s as easy as opening a store-bought jar, and the pastabilities are endless. The authentic version is traditionally made with just olive oil, garlic, tomatoes and dried red Chile peppers. As with most dishes, Italians focus on simplistic flavors to provide the most impact. Modern versions are often amped up to include unnecessary ingredients, but to me this arrabbiata (translated means “angry” sauce) is thanks to all the red pepper. Since many American grocery stores don’t sell whole dried red chili peppers, I’ve written this recipe using crushed red chili flakes. This sauce is so versatile and can be used in everything from pizzas to vegetables to sandwiches and so much more. Last night I served it with fresh bucatini, shaved parmesan, and sprigs of thyme. However prepared, this recipe will have your family asking “Can you pasta the sauce please?” Endless pastabilities: Meats, onions, mushrooms, anchovies, olives, capers, pesto, cream, vodka and so much more.
Spicy Arrabbiata Sauce
· ¼ cup extra virgin olive oil
· 1 ½ teaspoons crushed red pepper flakes (or less)
· ½ teaspoon fine grain sea salt
· 3 large cloves garlic, finely chopped
· 1 (28-ounce) can crushed tomatoes, preferably San Marzano
· ½ cup packed fresh basil leaves, roughly chopped
· Zest of one lemon
