This is a Roman dish that I had a few times abroad and found pretty out of this world. Typically this dish would be followed by profuse sweating and the urgent drinking of water, and, in some extremes, blacking out. However, if you are going to be marrying an Irish Lad/Scotsman from South Shore such as myself, you might need to turn down the heat (hence meno, which means less in Italian). All’arrabbiata basically means angrily, due to the heat.
I found this recipe on a box somewhere but I changed some things to make it more my style.
For 3 (or 2 if someone has a big appetite)
1/2 lb Penne or similar pasta
1/2 cup diced bacon
1.5 tbsp butter (or exchange with olive oil)
1 cup of pureed tomatoes
Grated or shaved Parmesan cheese
1 clove of garlic
several basil leaves chopped
1 small hot pepper (a slice or 2 of hot cherry pepper works well)
I like to add some green peppers just for some more vitamins
In a pan, saute the garlic clove in the butter (or olive oil) and then remove. Add diced bacon and let it brown for a few minutes. Then add the tomato puree (and any vegetables you want to add in) and mix together. Place the hot pepper(s) in the middle of the skillet and then cover it. Keep it on very low and stir once in awhile. While this is still over low heat, get the water boiling for the penne. You really do want to wait until now because the sauce needs about 20 minutes to really form to a good consistency. Cook your penne and serve with your sauce (don’t forget to remove the pepper(s) – that could be an interesting surprise!). Garnish with the basil. Sprinkle some Parmesan or Romano on top. Yum!
And of course… don’t forget what every good kitchen needs…