Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, around Rome.
Ingredients:
For marinating shrimp:
1 lb peeled raw shrimp
Salt
1 tsp red pepper flakes
½ tsp garlic powder
½ tsp onion powder
For Arrabiata Sauce:
7-8 medium tomatoes
15 whole peeled garlic cloves
⅓ cup olive oil
1 tsp salt
2 tbsp red pepper flakes
1 tsp crushed fennel seeds
1 tsp black pepper powder
2 tbsp julienned basil
¾ lb penne rigate
Grated parmesan cheese
Directions:
Marinate the cleaned shrimp with pepper flakes, garlic powder, onion powder, and salt. Let marinate for 30 minutes.
Bring a pot of water to a rolling boil. Slightly score the base of the tomato and drop the tomato in the boiling water. Leave it for 45 seconds.
Remove the tomato, allow it to cool, and peel of the skin.
In a pot, warm the olive oil, add the garlic and cook for 3-4 minutes, until the garlic has softened and is lightly browned.
Place the peeled tomatoes and the browned garlic into a food processor and crush the tomatoes and garlic.
Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil.
Heat a tablespoon oil in a skillet over medium heat, cook the shrimp on each side for 3 minutes and transfer it into the sauce.
Bring a large pot of water to a full boil. Add salt and the penne and cook according to the directions of the package.
Add the strained pasta into the sauce and simmer for 3-4 minutes. Sprinkle with basil leaves and parmesan cheese.