Yummy 😋

I often make these kind of dishes.I like this sauce best with cooked octopus so this is one of our family's favourites.It's basically all written down!It is easy but try to follow the cooking time and heat mentioned in this recipe. Recipe by *ai*

This penne arrabbiata is a very common family meal in Italy. This is a very basic recipe. It is very tasty and easy to cook as it is, so try it out.Cook finely chopped garlic until golden brown, and add whole tomatoes at the very best moment. This stops cooking garlic immediately. It is better to cook garlic until golden brown to extract nice aroma. Adjust the amount of red pepper to suit your taste. Recipe by valentino

I really really wanted to eat short pasta that I had made. Refer to.Even without any extra ingredients this sauce is delicious. This time, I used a handful of pizza cheese. You could also add onions or ground meat after cooking the garlic, and use 1 tbsp of red wine cooked on high heat to cook off the alcohol for an even richer taste (lower the heat back to low at Step 3). Recipe by mini

In my famile spicy is the rule, and this is one of my little brother's favourite dishes so I made it for the whole family today!

My kids are picky eaters but whenever I make this they literally lick the plate clean. And this meal usually comes in handy if you have a big family like how I do.

Italian for 'angry', arrabbiata is a spicy tomato sauce. For true fury, use 1/2 Tbsp red pepper flakes. This is delicious!

Once upon a time, when I was younger, I went to a little hole-in-the-wall Italian restaurant. There I found an amazing, spicy, Italian dish. This is it.

Our first big "adult" purchase was our giant shiny 8-quart Calphalon stock pot, used almost exclusively for this sauce :)
This is a family recipe for arrabiata sauce passed down by the Polish women in my family for at least three generations now. (How a spicy Italian meat sauce became the star dish of a Polish cook, I have no idea.)
Great meat sauce starts with great meat. We've found the key is to buy from a specialized butcher. If you have an Italian butcher, even better. It's more expensive, but worth every penny. We get ours out at Springfield Butcher in Springfield, Virginia. Even higher end grocery stores, like Wegmans or Whole Foods, simply can't cut it when the flavor of the meat is this important.
The only other ingredient I am super picky about is the brand of crushed tomatoes we use. Cento (the bright yellow can) is the ONLY brand we have ever found that uses nothing but tomatoes. No citric acid, no salt, no nothing but tomatoes. We've made it before with other brands, and it is not the same.This is the recipe as it now stands. My mother made changes to it over the years, and we made ours. We like things SPICY so we use all hot Italian sausage, but you can dial back the spice by using half hot and half sweet.
This recipe makes a LOT of sauce - you'll need an 8-quart stock pot if making on the stovetop, or else a large crockpot. Leftovers can be easily frozen in small 1-quart Tupperwares for easy meals. We usually get least 6 meals out of this recipe.

Let's skip the prologue and main story. The epilogue is that my plate was licked clean at the end of the meal. Do you get the slurp story? 😉

yumminess