Arrabbiatta sauce is a simple, spicy sauce that is made with just tomatoes, garlic and traditionally dried hot chili peppers. The word in Italian directly translates to “angry” and is used to name the dish specifically referring to the spiciness of the hot peppers used. That being said, if you do not like spicy food, you can greatly reduce the amount of hot peppers used in the sauce to just a pinch so that you just get a hint of spice throughout the dish. Or you can change up the type of pepper you use to one that is higher on the Scoville scale to make it even more spicy! I, myself, prefer to use a fresh hot pepper, specifically a Fresno chili pepper or dried chile de arbol peppers for this dish. But feel free to try it with other hot peppers to find your preferred taste.
I like to make my own fresh passata when making this dish as well. This will make the recipe take a little longer, but getting to make the sauce exactly how you like it is worth it in the end. To make my passata, I like to mix in a sliced garlic clove and a handful of parsley stems fried in a little bit of olive oil. If you prefer more garlicky flavor to your sauce, add in more garlic! Cooking this with the tomatoes and passing it all together through the food mill allows the flavor to be absorbed into the sauce. This will be the base of your sauce before adding in more ingredients to enhance the flavor even further.
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