I discovered Arrabbiata sauce during my first trip to Italy. I immediately fell in love with the spiciness of the sauce and ordered it at almost every restaurant. (probably also because there wasn't much of the menu that I could understand)
I've been wanting to make it for awhile and actually had planned to make this for dinner a few days ago. I had decided on my way home from work the other night that this was what I was going to make. However, when I got home, I just didn't feel like cooking. I was hungry but didn't feel like putting forth any effort for my dinner. I did some things around the house and contemplated ordering something in, but I finally decided just to go ahead and make the sauce.
And boy, am I glad I did. Not only did it exceed my expectations, but the whole meal took about 30 minutes from start to finish. The sauce is quick, easy, and flavorful, yet without the fuss. And although I've added squash, mushrooms, fresh spinach, and onions, you could easily add or subtract whatever vegetables you'd like.
So the "Angry Pasta" will be making its appearance many times again I'm sure, especially on those days I don't feel like cooking.
2 tbsp olive oil
1 small onion, diced
1 cup mushrooms, chopped
1 cup yellow squash, chopped
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
1/3 cup red wine
1/2 tsp fennel seed, crushed
1 tsp Italian seasoning
1/2 tsp salt
1/2 - 1 tsp crushed red pepper flakes (depending on how angry you want it)
Freshly cracked pepper
2 cups fresh spinach leaves, thinly sliced
In a saucepan, heat olive oil. Saute onion for a minute or two, then add squash, mushrooms, and garlic. Saute for another 3-4 minutes, until vegetables are starting to soften. Add tomatoes, wine, and remaining ingredients. Stir well and bring to a boil. Lower heat and simmer sauce for another 10 minutes. Add spinach and simmer for another 5 minutes. Remove from heat, garnish with freshly minced parsley, and serve over your favorite pasta.