Linguine Arrabbiata

By gnikylime

Note: I use this sauce with the Turkey Meatballs recipe. Alternatively, I serve with vegan sausage.

Ingredients

• Coarse salt
• 2 T. water
• 3 garlic cloves, thinly sliced
• 3/4 t. red-pepper flakes, plus more for serving (optional)
• 1 can (28 oz./~800 g.) whole peeled tomatoes in juice, cut into chunks
• 1 can (8 oz./~225 g.) tomato sauce
• 1/2 c. dry white wine
• (Optional) Gimme Lean Sausage, browned
• 1 lb. linguine
• Grated Parmesan cheese, for serving

Preparation

Step 1

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 min. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes. (Put Gimme Lean in.)
3. Cook pasta in boiling salted water 2 min. less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 min. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.