The Best Chocolate Cake Ever
That’s what it was called on the website where I…
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:
When you have super-taste buds, you also tend to have super-smelling abilities:
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.”
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.