Faux Arrabbiata with Penne

Name: Faux Arrabbiata with Penne
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 5 large garlic cloves, minced; 1 teaspoon dried red pepper flakes; 1 (28-ounce) can crushed tomatoes; Zest of 1 lemon, minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound penne, spaghettini, or other pasta; 1 tablespoon balsamic vinegar; 1/4 cup chopped fresh basil leaves

November 7, 2012

Arrabbiata (Italian for “angry”) sauce is a heated-up version of your classic marinara, made from garlic, tomatoes, red chiles, and olive oil. What makes this a “faux” arrabbiata is the ever-so-slightly unorthodox addition of basil, lemon, and balsamic vinegar, which add sweetness to the sauce. Cookbook author and Epicurious member Serena Bass notes, “Mince the lemon with a sharp knife rather than grate, as it is nice to get little pieces of zest to bite on. And don’t be tempted to cook this for longer than 10 minutes, as it will lose its fresh TKO punch. I like this sauce with penne or spaghettini.”

Recipe notes

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