Arrabbiata translates to "angry" in Italian and this pasta sauce is named "angry" because of the spiciness that lots of crushed red pepper adds. This spicy pasta is perfect for when you want to add an edgy twist to pasta night!
INGREDIENTS
~Makes 1 serving of pasta and about 4 servings of sauce~
-1 serving whole grain linguine
-***1/4 lb raw shrimp, peeled and deveined
-1/2 white onion
-3 cloves grated garlic
-28oz can crushed tomatoes
-1 teaspoon oregano
-1/2 cup fresh chopped basil leaves
-1/2-1 teaspoon crushed red pepper
DIRECTIONS
1. Start by making the arrabbiata sauce (you can also make this sauce ahead of time). Heat olive oil in a large skillet. Small dice the onion and add to the hot oil. Saute until softened, then add the garlic, crushed tomatoes, oregano, chopped basil, crushed red pepper, and season to taste with salt and pepper (I used 1 teaspoon salt and 1/2 teaspoon pepper). You can puree the sauce in a blender if you want a smoother texture BUT ADD RED PEPPER AFTER BLENDING, NOT BEFORE.
2. Bring a pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve some of the pasta water.
3. Heat olive oil in a medium skillet. Season shrimp on both sides with salt and pepper. Saute shrimp about 4 minutes until opaque.
4. Add the cooked pasta to the skillet with the shrimp. Add a ladle or two of arrabbiata sauce and thin with reserved pasta water. Toss with tongs and plate. Garnish with chopped fresh basil.
***MM Option: You can make this meal meatless by leaving off the shrimp.