Arrabbiata, which is Italian for angry, is a sauce made with garlic, tomatoes, red chili flakes and olive oil. Serve it with penne or your favorite pasta for an easy and highly flavorful meal.
*Note: Quality, canned tomatoes are perfect for this recipe; however, if you have fresh, ultra-ripe tomatoes, use 2 lbs.
To start, drain the tomatoes and pass them through a passatutto or a food mill (use the smallest disc). Finely dice the onion and mince the garlic.
To make the sauce, heat a large sauce pan or pot over medium-high heat. Add the olive oil, followed by the onions. Sauté the onions for about 10 minutes or until they begin to caramelize a bit. Then turn the heat down slightly and add the garlic and chili flakes. Cook for a minute or so, just until the garlic becomes fragrant. Next, deglaze with the white wine and let it reduce until it is almost dry. Next, add the tomatoes and a pinch of salt. Let the sauce simmer for about 30 minutes or so. Stir occasionally to prevent it from scorching.
Meanwhile, bring a large pot of water to a boil and proceed to the next step.
When ready to cook the pasta, add 1 tsp of salt per litre/quart of water and then add the pasta. Cook the pasta according to the package. Once done, reserve 1 cup of the cooking liquid and then drain the pasta.
To finish the dish, taste the sauce for seasoning. Combine the pasta with just enough sauce to liberally coat it. If the sauce seems too thick, add a bit of the reserved cooking water to thin it out.
Serve the pasta in warmed bowls and top with freshly chopped parsley and/or basil and Plant-Based Parmesan, if desired.