The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.
In a large skillet, heat the oil over a medium-high flame. When almost smok
ing, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, ½ teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yields: Serves 4 over a pound of pasta as a main course
- A batch I whipped up the other night, with the addition of two diced Tofurkey Italian Sausages for some added protein.
- An up-close look at the texture of the sauce, chock-full of black olives, capers, and crushed tomatoes.