So I have researched and taste tested several recipes just to be able to provide you with the very best variety of the traditional arrabiata sauce. And you've got to serve it with penne or it would just break my heart (and the hearts of Italians everywhere).
Everyone better give this recipe a shot because I promise you, your eyes will water not only at the spiciness, but at the mere beauty of enjoying such buon cibo!
1TSP olive oil
1 cup chopped onion
5 cloves minced garlic (use more if you're like me)
1/2 cup red wine
2 TB brown sugar (the sweet secret!)
2 TB chopped fresh basil
1 small can tomato paste
1 1/2 TSP crushed red pepper flakes
1/4 TSP ground black pepper
2 large cans crushed tomatoes
2 TB chopped fresh parsley (for garnish)
Heat oil in large skillet. Saute onion and garlic for about 5 minutes.
Stir in the wine, sugar, basil, red pepper flakes, tomato paste, black pepper. Combine.
Mix in the crushed tomatoes and bring to a boil. Reduce heat to medium and simmer for 2o minutes (uncovered).Mix into UNRINSED penne (I like the penne rigate, the sauce just sticks better!) and top with the chopped parsley.