Arrabbiata Sauce

By Thom7747

My mom kept our dinner menu simple when I was growing up. The same seven meals, with a bit of seasonal variance, were rotated through each week. Friday was spaghetti night, and spaghetti night simply meant a large jar of sauce with a few things added in: a diced onion, some extra garlic, a pound of ground beef.

Ingredients

• 6 ounces hot italian sausage
• 2 dried red chilis, minced (seeds removed for a less spicy sauce)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups tomato sauce
• 1 1/2 cups diced tomatoes
• 1 cup ricotta cheese, optional
• 1 tablespoon fresh parsley, chopped
• 1 cup fresh basil leaves, packed
• 1 teaspoon salt, more to taste
• 1 pound fettuccine, cooked to al dente
• 1/4 cup grated parmesan cheese

Preparation

Step 1

In a large sauté pan, brown the sausage. Remove the browned sausage, leaving behind the oil. Cook the chilies and the onion in the oil until the onion is translucent, about 5 minutes.

Once the onion is cooked, add in the garlic and stir. Add in the tomato sauce and the diced tomatoes and reduce heat to a simmer. Allow to simmer for 30 minutes. Add the sausage back in, along with the ricotta, parsley, the basil, and the salt. Continue to cook for another 3-5 minutes until sausage is hot and the basil is wilted.

Stir in the cooked pasta. Top with grated parmesan just before serving.