Penne All' Arrabbiata

   This has become my new favorite pasta!  It is what I consider comfort food.  It is so gratifying to eat and you could go back for plate after plate and never get tired of it.
    Thank you so much to my wonderful Italian friend Lorenzo and his lovely mother, Federica for sharing this family recipe with me.  It has been a huge hit with everyone who tastes it.
    This dish is so delicious, it really only needs some good bread and a salad to accompany it.  Please use lots of bread to mop up the yummy sauce, don't leave one drop on the plate.  If you feel you need an addition of a protein, I recommend some sauteed shrimp, on the side.
     I hope this becomes one of your family favorites, as it definitely has become one of ours!

As Always,
ENJOY!

   A Family recipe for a tasty - and a bit spicey - pasta dish!
    Arrabbiata means 'Angry', thus spicey....

Ingredients (4 people)

- Pasta: 100gr./person: 400 grams total( 16oz. pkg.)(if 'entree' , to have it as a main dish, you may
      want to increase to 500 gr.) Best with penne or maccheroni, not suited to long pasta styles.
- Peeled tomatoes(in can) 400/500 gr. (14.5 oz. can) If using Cento, 28oz., use 1/2 a can.
- Butter 100/120 gr. (1/2 cup)
- Cream 100/120 ml. (1/2 cup)
- Chili pepper finely crumbled or in powder. ( I use equal amounts of Cayenne pepper and red
      pepper flakes.  To taste.
- Crumbled Oregano
- salt and pepper,(just enough)

1) Prepare a large pot of with water and salt, bring it to a boiling temperature, ready for the
      pasta to be cooked.
2) Take the peeled tomatoes and mash them to make a sort of puree.
3) Put them in a pan where you will have melted the butter. The pan has to be large enough for the
     pasta to be poured into it once it is cooked.
4) Let the tomatoes cook for a few minutes, low fire, do not let them fry or crust.
5) Add the cream, salt, pepper, oregano, and chili pepper, as per your liking.  It has to be a bit spicey.
      Don't overcook, it has to become a uniform, soft, puree.  Overall cooking, less than 10 min.
6) To suggest the right balance of tomatoes and cream, you have to add cream to the point the color
       is not anymore 'red' but rather a light 'pink/orange'. A bit like the color of prawns or lobster.
7) In the meantime, you are already cooking the pasta. Make sure to pull it out of its water 1 or 2
      minutes before 'Al Dente'.
8) Put the pasta in the pan, at medium fire and allow the pasta to complete its cooking time while
     mixing and blending the pasta and the tomato puree.

Enjoy!!! Federica