My husband complained to me, that I never made fresh pasta for him. I have to admit, he’s right, because normally I cook no pasta on weekends. But especially for him my pasta making son and I prepared yesterday

Spaghetti all’arrabiata

All’arrabbiata means “angry style”, and it’s named as such due to the heat of the peppers. This spicy Italian pasta sauce is characterized by the use of simple, but fresh, ingredients, the sauce always features tomatoes and hot chili peppers. Other common inclusions are garlic, fresh herbs, olive oil and sometimes a little bit of meat or some olives for additional flavor and texture.

Arrabbiata Sauce
2 tablespoons olive oil
80 grams pancetta, thinly sliced and diced
1 onion chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
1 can chopped tomatoes

Heat the oil in a medium saucepan over medium heat, then add in the pancetta and saute for about 5 minutes or until golden. Add in the red pepper flakes and the garlic, and saute for 1 minute. Add in tomatoes, bring to a boil and reduce heat to low, stirring often, until ready to serve.

This is my entry for Ruth’s Presto Pasta Nights this week. The last week I missed to translate my Gnocchi for this great event