Angry pasta

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.”

Arrabbiata Sauce

  • 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.

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