Arrabiata Sauce from Scratch

Ingredients

• 2-3 Tbsp. olive oil

• 1 heaping Tbsp. crushed red pepper flakes (more/less to taste)

• 4-5 garlic cloves (more/less to taste), minced

• 1 28 oz. can or box, tomato sauce

• 1 15 oz. can or box, diced Italian tomatoes

• Salt and crushed black pepper to taste

• Fresh basil to taste

• 1 lb. penne rigate pasta

• Grated Parmesan cheese for garnish

Directions

Heat the olive oil over medium heat in a large straight-sided saute pan, add the crushed red pepper flakes and cook over low heat for about 10 minutes.

Stir in the garlic and cook until just fragrant (about 30 seconds).

Add tomato sauce and tomatoes and bringto a low simmer. After 10 minutes or so, taste and adjust the flavor with salt and crushed black pepper. (If the tomatoes are very tart, you can add a little sugar at this point. If the sauce flavor is a bit dull, add a little vinegar or lemon juice to bring up the acidity.)

Let the sauce simmer for about 20 more minutes while you prepare the pasta.

To serve, first use a measuring cup to retrieve half a cup of the pasta water and add that to the sauce. Drain but do not rinse the pasta. Toss the pasta in an appropriate serving bowl with enough sauce to coat it thoroughly and the fresh basil.

Serve with freshly grated Parmesan on the side.

Full printable recipe at http://ift.tt/1PKtCKV

bon appetit