Pasta Alla Arribbiata

Regular readers know the type of heat freak I am.  Yes, I can endure almost any type of heat.  Send me to a heat related eating challenge and I'll destroy it.  I may demolish my nasal cavities and sight for a few days, but it's a sacrifice I'm willing to make.

There are times when some heat is welcome, but too much can destroy the taste.  And I've found that Italian food is that way.  Too much heat destroys the taste of the tomatoes and since I could be fed marinara interveniously, I never want to lose that flavor.  For me, the happy medium is a good Pasta alla Arribiata.  Translated, it means Angry Sauce.  And depending on how much pepper you add to the dish, it can be downright furious.  This version, however is spicy and flavorful, but not enough that the average person will be begging for dairy products. 

I like to add some italian sausage to the recipe, so there's a little protein and I can serve it as a main course.  But this can also be a side dish for another entree, such as a Chicken Parmesan, Chicken Marsala, or an Italian Beef.  One other accent can be some chopped pepperoncini peppers added when you add the other spices.  It'll bring some more heat to the party, so adjust your red pepper amount accordingly, but it will add some additional acidity and accent the tomatos extremely well.

Pasta Alla Arribbiata

Serves 4 as a main course, 8 as a side dish

1 pound of your favorite pasta (I prefer penne, rotini or linguine for this recipe)
2 tablespoons salt
1 tablespoon olive oil
1/2 small or meduim onion, chopped fine
2/3 cups mushrooms
1/2 pound hot italian sausage (optional)
2 cloves minced garlic
1 28 oz can crushed tomatoes
1 6.5 oz can tomato paste
1 1/2 tablespoons basil
1 teaspoon oregano
1 teaspoon crushed red pepper.

Put a large pot of water on the stove and crank it to high. Add the salt to the water.

While waiting for the water to boil, in a large high-sided saute pan or large skillet over medium heat, add the oil.  After giving it a minute or two to get hot, add the onions and mishrooms.  Saute them until the onions become translucent.  If using sausage, add it at this point and brown thoroughly.  Add the garlic as well.  Once the sausage is browned, add the crushed tomatoes and tomato paste. 

The water should be boiling.  So add the pasta so it can cook while you complete the sauce.  Crank the heat to medium high and add the basil, oregano, and red pepper.  Stir periodically to prevent small tomato volcano explosions.  When the bubbling gets too dramatic for your taste, drop the heat to medium-low.

When the noodles are finished cooking, strain them.  Serve the pasta with a large scoop of sauce poured over the top and garnish with some grated parmesan and basil.

So make some today and enjoy a little heat with your Italian food.