| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Veglife1 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Cloves garlic; minced, up to 3 |
| 1 |
tb |
Olive oil |
| 1 |
md |
Red bell pepper; finely diced |
| 6 |
|
Pickled hot Italian peppers; stemmed and minced |
| 1 |
|
28 ounce can crushed or pureed tomatoes |
| 1 |
|
16 ounce can diced tomatoes; undrained |
| 1/4 |
c |
Dry red wine or vegetable stock |
| 1/2 |
ts |
Dried red pepper flakes; or to taste |
| 1/2 |
|
Teaspoon; oregano and basil |
| 1 |
lb |
Capellini; (see glossary) |
| 1/4 |
c |
Chopped parsley |
|
|
Salt to taste |
INSTRUCTIONS
1. In a large saucepan, over medium heat, saute onion and garlic in
oil about 5 minutes, or until onion is translucent. Add bell pepper
and continue to saute another 5 minutes, until onion is lightly
golden. 2. Stir in pepperoncini, tomatoes, wine, pepper flakes,
oregano, and basil. Bring to a boil, then reduce heat, cover, and
simmer for 15 to 20 minutes. 3. Bring a large pot of water to a boil,
add pasta, and cook until al dente, about 3 to 4 minutes, or
according to package directions. Drain and combine with sauce in a
large serving bowl. Add parsley and salt, and toss to coat pasta with
sauce. Makes 6 servings.
Arrabiata is an Italian term for "mad" or "enraged." Its name must
have been inspired by the bold red sauce and aggressive seasoning.
Start with the pepper amounts given here as a guideline-then slowly
increase for extra spiciness.
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Converted by MM_Buster v2.0l.
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