Recipe(tried): Arrabiata Sauce (2) recipes for Vickie

"Pasta Arrabiata" means "Angry Pasta" in Italian, which notes the heat from hot peppers. Here are 2 for you to choose from:

Nick Stellino's Pasta Arrabiata (I made this one)

4 tb olive oil
4 sliced garlic cloves
1/4 ts red pepper flakes
1 1/2 c tomato sauce
1 c chicken stock
1/4 ts salt
3 tb chopped fresh parsley
1 lb cooked penne pasta

In a large saute pan, heat the olive oil on medium heat. Cook the garlic cloves and red pepper flakes until the garlic begins to sizzle, approximately 2 minutes. Do not burn. Add the tomato sauce, chicken stock, salt. Toss in the penne pasta and parsley.

Another Arrabiata Sauce:

1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 28 oz can Italian tomatoes with their juice, chopped or 1 1/2 lb fresh tomatoes, preferably plum tomatoes, peeled and seeded and coarsely chopped,
1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste
Salt to taste

HEAT the oil in a heavy saucepan over medium-high heat and saut the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.

REMOVE from the heat and taste for seasoning, adding more salt if necessary.