Debbie's Pasta Arrabbiata

"My family loves this version of arriabbata sauce. I have served it a dinner parties and it gets rave reviews every time." Debbie Harris

• 4-5 cloves of garlic sliced
• 1 stick pepperoni sliced very thin
• 2 tablespoons extra virgin olive oil
• 2 cans of crushed tomatoes
• 1 tablespoon sugar
• Salt and pepper to taste
• 5 or 6 fresh basil leaves chiffonade
• 1 pound penne rigati pasta
• Locatelli cheese, grated

METHOD

Sauté garlic and sliced pepperoni in the olive oil until soft. Add he crushed tomatoes and sugar, salt and pepper to taste. Simmer over a low flame for approximately 45 minutes to an hour, stirring occasionally. Add the chopped basil a few minutes before the sauce is done.

Prepare pasta as directed. When cooked al dente, drain and put pasta into sauce. Stir and cook over a very low flame for five minutes or so in order to give the pasta an opportunity to soak in as much sauce as possible. Place onto a platter for serving and sprinkle with grated cheese. Enjoy!!

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Debbie Harris

 

 

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