Arrabbiata Sauce
It means angry, furious, and refers, of course, to the wrath of the red pepper flakes
Ingredients:
one 28-ounce can and one 10-ounce can imported peeled Italian plum tomatoes with their liquid
1/4 cup extra-virgin olive oil
salt and black pepper to taste
1/2 to 1 teaspoon crushed hot red pepper flakes1
1/3 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced fresh oregano leaves
Directions:
1. Stir together the tomatoes with their liquid and olive oil in a medium saucepan, and cook at a low boil, stirring occasionally and breaking up the tomatoes with a wooden spoon, for 35 minutes, or until very thick. Season the mixture with salt and black pepper.
2. Pass the tomato mixture through a food mill into another saucepan, add the red pepper flakes, and simmer for 10 minutes.
3. Toss with pasta. Transfer to a serving bowl and toss with the Parmigiano-Reggiano. Top with minced oregano and serve.
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