Recipe - Pasta Allarrabbiata

1 One half pound Ripe frsh tomatoes OR
1 One half pound Canned tomatoes drained
4 tablespoon Olive oil
Salt and fresh ground
Pepper
One half teaspoon To Three fourths tsp hot red pepper
Flakes
1 pound Dried pasta
Coarsegrained salt for
Pasta water
20 lg Sprigs Italian parsley,
Leaves only for garnish

FYI tomato sauce with just olive oil and lots of hot red pepper flakes
exists under a variety of names, one of the monst famous is this one which
when translated means "angry". Many times these sauces have pancetta or
prosciutto added. If fresh tomatoes are used, cut them into pieces. Place
fresh or canned tomatoes with the oil in a mediumsized saucepan over
meduim heat and cook for 25 minutes, stirring every so often with a wooden
spoon. season to taste with salt and pepper. Pass the mixture through a
food mill, using the idsc with the smallest holes, into a second saucepan.
Return the tomatoes to medium heat, add the red pepper flakes, and simmer
for 15 miutes more. Bring a large pot of cold water to a boil, add coarse
salt to taste, then add the pasta and cook until al dente. coarsely chop
the parsely on a board. Drain the pasta , transfer to a warmed platter, out
the suace over, and serve immediately. for a variation you can use 15 large
fresh basil leaves, torn into thirds, instead of parsley.

Recipe By : RED FLA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip