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Ingredientes
- 1 med onion, finely minced
- 2 x cloves garlic, chopped, up to 3
- 1 Tbsp. extra virgin olive oil
- 1 med red bell pepper, finely diced
- 6 x pickled warm Italian peppers, stemmed and chopped
- 1 x 28 oz can crushed or possibly pureed tomatoes
- 1 x 16 oz can diced tomatoes, undrained
- 1/4 c. dry red wine or possibly vegetable stock
- 1/2 tsp dry red pepper flakes, or possibly to taste
- 1/2 tsp , oregano and basil
- 1 lb capellini, (see glossary)
- 1/4 c. minced parsley Salt to taste
Direcciones
- 1. In a large saucepan, over medium heat, saute/fry onion and garlic in oil about 5 min, or possibly till onion is translucent/soft. Add in bell pepper and continue to saute/fry another 5 min, till onion is lightly golden brown.
- 2. Stir in pepperoncini, tomatoes, wine, pepper flakes, oregano, and basil. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 min.
- 3. Bring a large pot of water to a boil, add in pasta, and cook till al dente, about 3 to 4 min, or possibly according to package directions. Drain and combine with sauce in a large serving bowl. Add in parsley and salt, and toss to coat pasta with sauce.
- Makes 6 servings.
- Arrabiata is an Italian term for "mad" or possibly "enraged." Its name must have been inspired by the bold red sauce and aggressive seasoning. Start with the pepper amounts given here as a guideline-then slowly increase for extra spiciness.
