Capellini Arrabiata
By: Leah Rodrigues
Published: Thursday, February 11, 2010 - 9:46am

Ingredients




1 medium onion, finely chopped
2 cloves garlic, minced, up to 3
1 tablespoon olive oil
1 medium red bell pepper, finely diced
1 28 ounce can crushed or pureed tomatoes
1 16 ounce can diced tomatoes, undrained
1/2 cup dry red wine or vegetable stock
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon , oregano and basil
1 pound capellini, (see glossary)
chopped parsley
Salt to taste

Preparation

1 In a large saucepan, over medium heat, saute onion and garlic in oil about 5 minutes, or until onion is translucent. Add bell pepper and continue to saute another 5 minutes, until onion is lightly golden. 2 Stir in pepperoncini, tomatoes, wine, pepper flakes, oregano, and basil. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes. 3 Bring a large pot of water to a boil, add pasta, and cook until al dente, about 3 to 4 minutes, or according to package directions. Drain and combine with sauce in a large serving bowl. Add parsley and salt, and toss to coat pasta with sauce. 4 Makes 6 servings. 5 Arrabiata is an Italian term for "mad" or "enraged." Its name must have been inspired by the bold red sauce and aggressive seasoning. Start with the pepper amounts given here as a guideline-then slowly increase for extra spiciness.