PENNE ALL'ARRABBIATA

All'Arrabbiata sauce is a Roman favorite and it translates to 'angry'. You can make it as spicy hot as you desire by adjusting the red pepper flakes. Traditionally this tomato sauce is served with penne pasta. You can also leave out the pancetta if you prefer.

4 oz pancetta, diced

2 T avocado oil or extra-light olive oil

1 medium yellow onion, diced

1 to 2 T red pepper flakes

4 cloves garlic, pushed through a garlic press or minced

3 (28 oz) cans whole peeled Italian tomatoes

3 T tomato paste

1 cup water

1 T chopped fresh basil

½ cup dry red wine

Salt and freshly ground black pepper

Freshly grated Pecorino Romano cheese

Fresh basil leaves, for garnish

In a large saucepan over medium heat, add the pancetta and sauté for about 5 minutes or until the fat is rendered. 

Add the oil and sauté the onion and red pepper flakes for 5 minutes, until translucent. 
Add the garlic and sauté another minute.

Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.

To the saucepan add the crushed tomatoes, tomato paste, water, basil, and wine.
Season to taste with salt and pepper. 

Simmer, uncovered, for 30 minutes.

Meanwhile, boil penne in salted water until al dente, about 8 to 9 minutes.
Save ½ cup of the pasta water to add to the sauce.
Stir pasta water into the sauce.
Pour drained penne back into the pot and add some of the tomato sauce, as needed.


Spoon penne into warm pasta bowls, sprinkle with grated cheese and garnish with basil.

This makes enough sauce for 3 lbs of pasta.