PASTA ​ARRABBIATA RECIPE

My family is Sicilian and they have owned multiple restaurants for generations. Food was a passion in our household growing up and I learned quickly that excellent pasta isn’t complicated. So many US American restaurants over-season the sauce and crowd out the flavor of the tomatoes. A good sauce should be simple and the tomato should still be a main character.

This Arrabbiata is my own recipe—simple, light, and with a whole lot of spice.  It’s easy to make all winter long, especially if you have home-canned tomato sauce. BUT if you can find fresh basil, I HIGHLY recommend it for garnishing. Better yet, grow your own in a windowsill.

ARRABBIATA PASTA (or gnocchi)
Serves 4

Ingredients:
1 tablespoon olive oil
12 cloves garlic, peeled and sliced
1/2 to 1 tablespoons crushed red pepper, depending on how much heat you want to add
1.5 teaspoons dried basil
Salt to taste
2 pint jars plain tomato sauce
Pasta or gnocchi of choice (I like rigatoni, cavatappi, or gemelli because it holds the sauce)
Freshly grated Parmesan cheese
Fresh basil, thinly sliced

Directions:
1. Heat olive oil in a skillet or sauce pot over medium heat.
2. Add garlic, red pepper, dried basil, and salt to the pot. Heat until garlic is soft—not brown!
3. Add sauce and bring to a low simmer for 20 minutes.
4. Prepare pasta or gnocchi in a separate pot according to package directions. Drain and rinse.
5. Spoon the pasta into bowls and ladle with the finished sauce.
6. Top with grated Parmesan and fresh basil. Add extra crushed red pepper if desired.

Tip: If you make gnocchi, sauté it in a cast iron skillet after cooking and draining to just barely crisp the outside. It adds a little texture and it’s so good.