Pasta all'Arrabbiata

The name translates to "angry pasta".

Anyone who knows the CC knows that that just drives him into paroxysms of delight because that moniker could be applied equally well to the CC.

Fans of the Sopranos will also note that Tony named his bodyguard, Perry Annuziata in a punning gem as "Penne Arrabbiata".

Fiery, we're talking fiery here.

The basic idea of this fiery Roman delight stretches back into the mists of time. Lots of garlic and hot pepper and a dash of anchovies (= umami) for a tasty, tingly delight.

(Traditionally, guanciale is also used for the umami as opposed to the more expensive, anchovies or its ancient equivalent, garum.)

Ingredients

1 lb rigatoni (or penne)

1 lb tomatoes (skinned, cored, coarsely chopped)
1 red onion (finely chopped)
4 cloves garlic (crushed)
5-6 dried red peppers (or more!)
2-3 anchovies
olive oil

1 cup red wine

oregano/parsley (if desired)

salt
black pepper

pecorino romano (grated)

Recipe

It's obvious enough. Fry the onions and garlic at a low heat until golden but not caramelized. Toss in the red peppers and fry for a while. Add the anchovies. Fry till they "dissolve".

Deglaze the pan with the red wine. Scrape with a wooden spoon to get the bits off the pan.

Add the tomatoes, salt and black pepper to taste. Cook for 15 minutes at a low heat. Crush the tomatoes for that "rustic" feel if you are using canned.

Cook the penne till al dente. Mix and serve with the pecorino romano on top.