Pasta All’Arrabbiata
Description
Literally meaning “enraged,” the heat level of this fiery sauce can be adjusted by the amount of chili peppers you choose to add.
Serves 4.
* The degree of heat of a chili pepper depends on the variety, size and color. The seeds are the hottest and are often discarded.
Ingredients
| 4 ounces pancetta or bacon |
| 1/4 cup fresh, small, hot red chili peppers, chopped* (or 1 teaspoon hot red pepper flakes) |
| 4 cups Pomarola® Signature Sauce Base |
| 1 tablespoon fresh thyme, coarsely chopped |
| Hot, cooked pasta |
Directions
- 1
- Sauté pancetta or bacon until fat renders free; drain off all but one teaspoon drippings.
- 2
- Add chili peppers and sauté 30 seconds.
- 3
- Add Pomarola® and thyme; gently simmer to blend flavors (no more than 5 minutes).
- 4
- Serve over hot, cooked pasta.
