Arrabbiata Sauce
Like marinara’s fiery cousin, this classic tomato sauce comes together in about 30 minutes with just canned tomatoes, garlic, olive oil and crushed red pepper. Arrabbiata, which means angry in Italian, nods to the sauce’s spicy nature, but the aggressiveness of your sauce is up to you: Start with 1 teaspoon of crushed red pepper for a noticeable tingle in the back of your throat, or double up for additional intensity. (One word of caution: It’s hard to reverse a sauce that is too spicy, so start small, then hit it with additional heat at the end, if desired.) Though dried chiles or crushed red pepper are traditional, feel free to experiment with what you’ve got and what you like: Any combination of fiery elements in the form of dried chile flakes, dried whole chiles, fresh chiles, chopped jarred Calabrian chiles, chile sauce or chile pastes (gochujang, Sriracha) liven up this elemental tomato sauce.
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