Pasta all’Arrabbiata
Another classic pasta recipe that can be adapted many different ways
INGREDIENTS
2/3 cup dry white wine
1 tbsp sun dried tomato paste
2 fresh red chilis
2 garlic cloves, finely chopped
12 oz dried tortiglioni
4 tbsp chopped fresh flat leaf parsley
salt and freshly ground black pepper
Sugocasa
5 tbsp extra virgin olive oil
1 lb plum tomatoes, chopped
salt and freshly ground black pepper
To make the sgocasa, heat the olive oil in a skillet over high heat until almost smoking. Add the tomatoes and cook, stirring frequently, for about 2-3 minutes. Reduce the heat to low and cook gently for 20 minutes or until very soft. Season to taste with salt and pepper. Press through a nonmetallic sieve with a wooden spoon into a saucepan.
2 Add the wine, tomato paste, whole chilies, and garlic to the sugacasa, bring to a boil. Reduce the heat and simmer gently.
Meanwhile, bring a large saucepan of lightly salted water to a boil. add the the pasta, return to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
Remove the chiles and taste the sauce. If you prefer a hotter flavor, chop some or all of the chiles and return to the pan. Check and adjust the seasoning, if necessary, then stir in half the parsley.
5. Drain the pasta and transfer to a warmed serving bowl. Add the sauce and toss to coat. Sprinkle with the remaining parsley and serve immediately.