Arrabbiata Sauce

By alas14

Ingredients

• one 28-ounce can and one 10-ounce can imported peeled Italian plum tomatoes with their liquid
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste
• 1/2 to 1 teaspoon red pepper flakes
• 1/3 cup freshly grated Parmiago-Reggiano
• 1 Tablespoon minced fresh oregano leaves

Preparation

Step 1

Stir together the tomatoes and their liquid and olive oil in a medium saucepan, and cook at a low boil, stirring occasionally and breaking up the tomatoes with a wooden spoon, for 35 minutes, or until very thick.
Season the mixture with salt and pepper.
Pass the tomato mixture through a food mill into another saucepan, add the red pepper flakes, and simmer for 10 minutes.

Toss with pasta. Add Paramigiano and toss.
Serve topped with fresh minced oregano.