Pasta with Arrabiata Sauce

When I went to Arkansas last weekend, my parents took me out to eat at one of my favorite places. Michelangelo's in Conway is a fantastic local Italian restaurant. One of the best things I've had there is the Penne Arrabiata. Arrabiata is a spicy tomato sauce - right up my alley. It's actually quite simple. I analyzed the sauce the best I could in hopes of trying to recreate it at home. I have to say - mine was pretty darn good, but I think they still have me beat.

This was my version.

Ingredients

• couple tbsp olive oil
• 2 lg cans crushed tomatoes
• 1 onion, chopped
• 10 cloves garlic, chopped (Yes ten - just do it.)
• 2 tbsp butter
• 1 tbsp tomato paste
• about 1-2 tbsp red wine vinegar
• about 1-2 tbsp balsamic vinegar
• 1/2 cup or so fresh grated Parmesan cheese  
• 1-2 tbsp red pepper flakes
• salt 
• lots of freshly cracked black pepper
• few leaves of fresh basil 

This actually made quite a bit of sauce, so I used what I wanted and will freeze the rest for later.


Chop the onion, garlic cloves, and basil.  

Heat the olive oil in the pan over med-high heat. When hot, throw in the onion.  Season with salt and lots of cracked pepper.

After a couple minutes, add the garlic. 

 So I also threw in a couple tablespoons of butter...But who has to know? 

Let this cook for a couple minutes. Your house will smell incredible. 


Then add the crushed tomatoes, tomato paste, red wine vinegar, red pepper, and more salt and pepper. 

  If you don't like things too spicy then just add a little at a time until it reaches a tolerable spice level for you. For me, I can't hardly add enough. 

Now for what I thought might be the restaurant's secret - Parmesan! - cooked right into the sauce. The restaurant's had this great extra tang to it that I couldn't quite place. Still not sure if it was Parmesan, but either way, it was tasty. I grated about half a cup - probably more - into the sauce and stirred it in.  

(I had already stirred some into the sauce - just in case you were questioning my measuring skills. Shame on you.)

Let this simmer together for about 25-30 minutes at low heat.  

I then added the balsamic vinegar. I use this a lot. I find it works great to add a little touch of sweetness and depth. 

Then throw in the basil. Why is this picture so dark?

Don't forget to save a little liquid from the pasta water! I topped mine off with some other chopped fresh herbs I'm growing - thyme, rosemary, and oregano. And of course, a little more grated cheese on top wouldn't have been a bad idea either... 

Simple, but so satisfying.