What's for Dinner?

Pasta Arrabbiata

Spice up dinner tonight!

-Julie Ryan Evans

I love a good Arrabbiata sauce - and not just because I like the translation: "angry" sauce. The mixture of spicy and creamy is just so good, and I've tried a bunch of variations over the years. This one is particularly good and even calls for a little vodka - which of course, calls for a cocktail while you're preparing it. Hmmm ... maybe that's why this is one of my favorites I've found.

Ingredients:

1 pound penne pasta
¼ cup butter
½ teaspoon red pepper flakes (more if you're really brave)
½ cup vodka
1 l4-ounce can good quality tomatoes chopped or smashed with your hands
2/3 cup heavy cream
1 teaspoon salt
2/3 cup parmesan cheese

Directions:

Melt butter in a saucepan over medium heat.

Add red pepper flakes and vodka.

Reduce heat to low; simmer 2 minutes.

Add the tomatoes undrained. Increase heat to high and cook 5 minutes.

Stir in heavy cream and salt. Cook just until the sauce thickens - 5 minutes or so.

Toss with pasta (cooked al dente, of course) and parmesan cheese.

Photo source