“Angry Pasta”

A lot of people ask me what my favorite thing to cook is and sometimes my answer is “something I’ve never made before” because I love trying different recipes and just playing in the kitchen in general. It’s fun and it’s never the same thing twice! But when I’m hungry(most of the time) my answer is “pasta!” which is followed by “what kind?” So I start racking through allll the types of pastas and sauces I love to eat and my stomach starts grumbling and my mouth is watering and I just really can’t come up with an honest answer. I like them all. I like making them all and I like eating them all. I could probably eat pasta until I explode. everyday. even for breakfast.

Today I’m posting my simple recipe for Arrabbiata Sauce — Although I’d love to say it’s my favorite, I can’t. They’re all my favorite, but this one is really good. Especially if you can take a little (or a lot) heat! Arrabbiata means angry in Italian so this sauce is spicy :)

Also in this post I’m showing off (and using!) my very special ristra’s! These red chili peppers were grown, harvested, dried and strung by my lovely grandmother. I’ve been enjoying them in my kitchen. It’s an extremely practical way to harvest, preserve and use chili peppers, but it also makes for really nice decor too :)

Enjoy, friends ! 


Arrabbiata Sauce

ingredients :

– 2 T olive oil

– 1 T crushed red pepper flakes <— this makes it realllly hot if you’re not into too much heat start with 1 teaspoon or so ;)

– 1/2 C tomato paste

– 1 1/2 C crushed tomatos

– parsley for garnish

– parmesan cheese for garnish

how to :

– heat the olive oil in a sauce pan over medium heat

– add the red pepper flakes. cook until they just start to bubble around the edges then add the tomato paste

– stir until the tomato paste, oil and chills are throughly mixed. cook for 4 minutes

– add the crushed tomatoes. let it simmer for 5 minutes

– salt and pepper to taste

– top with parsley & parm (**bread crumbs optional as always) and you’re good to go!


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