|CLASSIC pasta||bucatini all'arrabbiata|
All'arrabbiata means angry, and it is the most dominant of the basic tomato and lots and lots of pepper sauces. And it is as simple as the definition implies.
note>>this is one variation of all'arrabbiata, and we have it here saucing bucatini, or perciatelli as it is called in southern Italy. Spaghetti is just as good a pasta with this sauce. Penne is also perfect, and by going to penne all'arrabbiata you will find a slightly different approach, with canned tomatoes and pancetta. Use these recipes interchangeably as you desire..
for the sauce:
for the pasta:
If you are using fresh tomatoes, roughly dice them. If using canned tomatoes, use the tomatoes and their juice, and roughly chop them.
Heat the olive oil in a sauté pan over low to moderate heat. Add the garlic. Fifteen seconds later, add the red pepper flakes, the chopped tomatoes, and a half teaspoon salt and some grinds of the pepper mill. (if you go the fennel seed route, add it here).
Cook gently for fifteen twenty to thirty minutes, stirring often, until the sauce is fairly thick and smooth. Add a little water if it is sticking to the pan. The sauce should run a little, not be too thick.
In five quarts of boiling hot water, add two tablespoons of salt, and then the pasta. Cook until al dente. Drain fairly well -- a little moisture clinging is a good thing.
Add the pasta to the sauté pan. Add the parsley. Add the extra tablespoon of olive oil. Stir and mix very well. Add the cheese and stir again. Serve.
>>note: instead of parsley, you can use fresh chopped basil leaves. Maybe a little less than a quarter cup.