|CLASSIC pasta||penne 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 penne. Spaghetti or bucatini are just as good with this sauce. By going to bucatini all'arrabbiata you will find a slightly different approach, with fresh tomatoes and without 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 saute pan over low to moderate heat. Add the garlic. Fifteen seconds later add the pancetta, and cook it until it is well browned. Add the red pepper flakes, the chopped tomatoes, and a half teaspoon salt and some grinds of the pepper mill.
Cook over low to moderate heat for 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 saute 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.