Tomato and Chili Sauce with Pasta Recipe

This is a specialty of  Lazio in Italy-the Italian name for the sauce, al arrabiata, means rabid or angry, and describes the heat that comes from the chile.

Serves 4

Ingredients:

11 ounces dried penne or tortiglioni

For the tomato and chile sauce:

1 1/4 pounds sugocasa

2 garlic cloves, crushed

2/3 cup dry white wine

1 tablespoon sun-dried tomato paste

1 fresh red chile

2 tablespoons finely chopped parsley

salt and ground black pepper

grated fresh Pecorino cheese, to serve

Method:

1. Put the sugocasa, garlic, wine, tomato paste and whole chile in a saucepan and bring to a boil. Cover and simmer gently. 
2. Drop the pasta into a large saucepan of rapidly boiling salted water and cook for 10-12 minutes or until al dente.
3. Remove the chile from the sauce and add the parsley. Taste for seasoning. If you prefer a hotter taste, chop some or all of the chile and return it to the sauce. 
4. Drain the pasta and put into a warmed large bowl. Pour the sauce onto the pasta and toss to mix. Serve immediately, sprinkled with parsley and grated Pecorino.

Cook's Tips:

• If you prefer the flavor to be slightly less hot, remove the seeds from the chile before using. Split the chile down its lenght and scrape out the fiery seeds with the tip of a knife.
• Sugocasa literally means "house sauce" and consists of tomatoes, crushed coarsely so that they have a chunky texture. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.