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4–6
ServingsEasy
Published 2013
The zesty sauce featured here is so named because it includes a generous measure of fiery chile flakes (arrabbiata means “angry” in Italian). Bucatini, long, thin, hollow pasta strands, are traditional, but you could use any type of dried pasta that you have on hand. Top with freshly grated Parmesan cheese, if you like.
Using your fingers, push out the excess seeds from tomatoes and place tomatoes in a bowl. With your hands, a fork, or a potato masher, crush tomatoes well.
In a frying pan large enough to accommodate the pasta later, warm