This feisty sauce gets its name from one of its ingredients, dried crushed red pepper (arrabbiata is Italian for "angry"). Use extra red pepper for an even spicier result. Serve with: Deli antipasti such as olives, roasted red peppers, and provolone atop a bed of arugula, and seeded semolina bread. Dessert: Purchased tiramisù.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
Step 2
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
Step 3
Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.
