Arrabbiata is Italian for “Angry” and this sauce is as wicked hot as you like! It comes from Rome but I use Calabrian peppers as an homage to my maternal great Grandmother Cornaccio. Her family came from Calabria and are they are some of the few Italians who like spicy foods. My Mom (part Calabrian) loved spice and so do I but my Dad (pure Neapolitan) did not. Calabrian’s are also known as being stubborn and when referring to someone from Calabria you knock on your head as a sign of their “hard headedness” I guess I may have gotten that from my Mom as well!
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| Grandma Cornacchio |
Ingredients
1 can 28 ounces Italian tomatoes (crush with hands or immersion blender)
2 whole Garlic cloves
Olive oil
Fresh parsley chopped
Parmigiana or Pecorino to serve (optional)
Red pepper flakes or paste (I use Calabrian pepper pate’) use as much as you like!
Directions
Start pasta water (traditionally use penne or if you order spaghetti)
Heat oil on medium low heat adding garlic and tossing to not burn, add peppers and cook another minute or two, add tomatoes and bring to a simmer, cook uncovered for 15-20 minutes. Add parsley and Salt to taste.
Meanwhile: Cook paste al dente. Drain pasta.
Remove garlic and add pasta tossing and cooking for a minute longer.
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