Yum. This sauce is really pissed off. It’s all hot and bothered. It’s too hot to handle. It’s too cool for school. No. Wait. Nevermind. This sauce is spicy ok? That’s why it’s called angry, because Arrabbiata sauce means angry. Does anyone notice the link? It seems like Arab and angry always find a way to be connected. Hmph. Moving on.
So, this sauce is great without any spiciness, if you reduce (or completely omit) the amount of red chili flakes this sauce is a good basic meat sauce to have on hand, or foot.
First you need meat for the meat sauce. Shocking, I know.
Ya, I used veal. Wanna fight about it? Obviously you don’t have to go down this politically incorrect path. But me? Ya, I’m fucking going there.
You also need these spices:
I used about a 1/2 tsp of each spice (plus a pinch of sugar to offset the acidity of all the tomato product that I didn’t include in this photo because I’m not perfect but I still love myself.)
Finally, you need these items to make complete the sauce:
Let’s get cookin’
Start off by finely dicing all the fresh veggies:
Start by sautéing the onions, until they have browned.
Then add the garlic and cook until softened.
Add the fresh tomato or tomato. Oh wait, you can’t hear my accent when I’m writing.
Cook it down, or up.
Once all the veggies have cooked through, add your ground meat and half of the spice mix (except sugar and bay leaves).
Cook the meat through and break it down into little crumbles.
Brown it thusly:
Time for the good stuff.
When you add the wine to a hot pan it should immediately bubble up and deglaze the pan (which just means it helps lift up all the brown bits stuck to the bottom of the pan when you were cooking the meat), scrape the bottom of the pan to help loosen the brown bits of yummy deliciousness.
Cook until you can’t smell the alcohol anymore and it has mostly evaporated.
Add a bit of the parsley, and stir.
Once everything is absorbed like in the picture above, add your canned tomato products and the rest of the spice mix.
If using whole tomatoes, use the back of your spoon to crush them in the pan.
Add the tomato paste.
Then the spices.
Add a pinch of sugar.
Most of the shredded parmesan. Use Parmegannio-Reggiano (In Giada DeLaurentiis’ voice/accent) if possible. If not possible then fuck it.
Add almost all of the rest of the parsley (save the rest for garnish).
Bring to a boil, cover and reduce to simmer and cook for an hour.
In the meantime, do this:
After an hour, check for seasoning and adjust to your liking. I added a touch more sugar, a bunch more parmesan and a final sprinkling of S&P.
I decided to enjoy this Angry Sauce over some Gluten-Free pasta. My bestie recommended I try a brand called Tinkyada. Life. Changing. This shit tastes like real fucking pasta!!! Sorry for all the cursing, I’m just so happy that I can be gluten-free and eat pasta! Oh joy!
Look, even the package says “Pasta Joy!”
So, I cooked that up and made me a big-ass plate of pastaaaaaaa and and it went a little something like this:
GET IN MY BELLY! (Name that movie)
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