Bijouxs Basics: 15-Minute Arrabiata Sauce

THIS ARRABBIATA (ANGRY) SAUCE ALWAYS MAKES ME SMILE. SPICY, SIMPLE AND SATISFYING, I CAN’T HELP BUT DIP SOME BREAD TO SOAK UP ANY LEFTOVER SAUCE. SERVES 4

4 tablespoons extra-virgin olive oil
4 cloves of garlic, peeled and roughly chopped
1 teaspoon red chili flakes or Italian Bombo Hot Sauce*
2 cups Bijouxs Basics tomato sauce or
2 pounds ripe Roma tomatoes, crushed in the food processor
Salt and freshly ground black pepper
8 fresh basil leaves
1 Spaghetti Squash, cooked or 1 pound penne or pasta of choice
Grated Pecorino Romano

In a large pan over medium-high heat, sauté the oil, garlic and red pepper flakes until golden brown, stirring occasionally. Add homemade tomato sauce or crushed
tomatoes, salt and pepper; stir and simmer on low for 15 minutes.

Cook pasta until al dente, drain, reserving about a cup of the pasta water, but do not rinse. Add to the sauce and simmer for 5 minutes. Use extra pasta water if needed to thin the sauce.

Julienne the basil leaves into very thin strips, add to the sauce and serve immediately. Grated Pecorino Romano is optional.

COOK’S NOTES: There are really three options for the tomatoes. 1. The best, use some of your Bijouxs Basics
tomato sauce you have stored in the freezer, it gives you a real leg up in the flavor department. 2. Use really ripe Roma tomatoes, this brings a light a fresh tone to the sauce. I do this in the summer. 3. Use a 28 ounce can of whole San Marzano tomatoes, crushed in the food processor (using all the liquid in the can). Wait until the very last moment to julienne the basil leaves, they turn brown very quickly!