Spaghetti All'arrabbiata

4 Servings
Pasta Italian
Saute Main Dish Pasta Italian

1/4 cup ve oil
2 cloves lic chopped
1/2 habanero stemmed, seeds removed, and chopped
1/2 teaspoon crushed pepper flakes
1 on diced
1 on diced
1/2 cup wine
1 can (28 oz) atoes
1 teaspoon dried gano
1 pound spaghetti or ne
salt and per
handful mesan or Pecorino cheese grated

1. Pour the olive oil into large skillet set over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the onion, habanero, and red pepper flakes and cook until the onion begins to brown, about 5 minutes. 2. Deglaze the pan with the wine. Scrape the bottom to loosen any bits. Then dump in the can of tomatoes. Add the oregano, and season with salt and pepper. Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes. 3. Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the sauce to cook, add the spaghetti or penne and cook for 1 minute less than the directions on the package. 4. Drain the pasta, reserving 1/4 cup of the liquid. Toss the pasta with the sauce. Add the water if sauce is too dry. Toss until well combined. Add a sprinkling of the cheese and season with salt and pepper.


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