I usually avoid making spicy meals, primarily because my taste buds are wimpy. However, in my recent attempt to expand my food horizons, I decided to try out a few spicy dishes. What’s funny is that Justin didn’t think this dish was spicy at all, though my tongue was burning. I blame it on my super-taste buds. I tend to taste things that others don’t. Examples:
- “I think the vanilla that I used in this cookie was bad.”
- “Whoa! They used almond extract in this.”
- “Ew. I think a bit of olive got in my dish.”
- “The flour I used for this bread was definitely too old.”
- “Wow, that fresh garlic is spicy.”
When you have super-taste buds, you also tend to have super-smelling abilities:
- “I think there’s a bad potato in the kitchen.” (There was.)
- “Whoa! When you opened that bottom cabinet, it smelled like rotting fruit.” (After which my coworker found rotting apples in the corner of the cabinet.)
- “Oooooh, somebody’s growing basil.” (They were.)
- “I smell chocolate!” (I’m very adept at finding this smell.)
Anyway, the dish was good, a little spicy, and a little sweet. I think next time I’ll use crushed tomatoes instead of diced, just because I prefer a sauce to chunky bits of tomato on my pasta. I also used the balsamic vinegar instead of red wine, because I love, love, love balsamic vinegar. And finally, I used dried oregano instead of Italian seasoning.
And in case you were wondering, the name of this dish comes from the Italian word arrabbiare, which means “to get angry.”
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 teaspoon dried crushed red pepper
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
Makes 3 cups.
Source: Cooking Light magazine.