Spaghetti with Arrabbiata Sauce

What’s a foodie to do?

Let’s face it. I like food. A lot. When I think about the twirl of a fork into the tender tendrils of a pasta that is covered in a sauce so spicy it’s considered ‘angry’… a sauce whose piquant flavor is enhanced by the sweet presence of a little diced onion and a tiny mince of garlic, I am happy. I love the shaving of cheese and the tearing of bread and how they conspire to become perfect partners for this mouthwatering meal. I love the moment just before I take my first bite. I enjoy the feeling of anticipation as the sauce bubbles, the pasta boils, and the wine is poured. These are forces too powerful to ignore. But sometimes, we must keep these powers at bay. Sometimes, we must choose veggies over carbs, and fruit over dairy. Sometimes we must select the right thing over the easy thing… the big picture over the small… moderation over excess.

Why? Why? Why?

Why wasn’t I born with a faster metabolism? They say food is an expression of emotion. Do you know what the Italian word, arrabbiata, means? “Angry”! It’s a word that’s used to describe foods and sauces that are spicy, as well as to describe people who are mad. You see where I’m going here? I am ang… Just kidding! I’m not angry; I’m actually pleased. Pleased to report that this meal was prepared without the addition of its typical accoutrements and we still left the table smiling and satisfied. How’d we do it? Whole wheat pasta, skipped the cheese, passed on the bread, small side-salad, delicious flavors, and good conversation. Bam. The only thing angry about this meal was its name.

Beyond chopping the onions, I hope you can take your time preparing this sauce. The experience of making this rustic dish is almost as good as the dish itself. And don’t be afraid to lessen the crushed red pepper flakes if you like your sauce with a little less anger and a little more glee.

So you see my foodie friends, there is no reason to feel deprived. Folks like us, who make a hobby out of food and beverages, can still delight in all things gastronomic, and we can do so without any reservations (no pun intended).

This meal is proof…I am proof… that with a little creativity in the kitchen, and mindfulness at the table, good things are possible.

Buon Appetito!

Ciao!

Spaghetti with Arrabbiata Sauce

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• Author: Ciao Chow Bambina
• Category: Dinner

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Ingredients

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• 1/4 cup extra virgin olive oil
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 2 tsp. crushed red pepper flakes
• 2 (14 oz.) cans Italian plum tomatoes, chopped
• salt
• black pepper
• 1 lb. pasta
• 2 Tbsp. chopped flat leaf parsley or fresh basil, optional

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Instructions

1. Heat oil in a skillet.
2. Add onion, garlic, and red pepper flakes and cook, over medium high heat, stirring frequently, until soft and golden, about 8 minutes.
3. Add tomatoes and cook, stirring occasionally, until thickened, about 15 minutes.
4. Add salt and pepper to taste.
5. Meanwhile, cook pasta in a large pot.
6. Add your choice of herbs, to the hot sauce.
7. Toss pasta with the sauce and serve.

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