A spicy, tomato-based Italian pasta sauce. Perfect on Penne, or other fairly sturdy pasta.

The word arrabbiata is Italian for "in an angry mood", which describes perfectly the spicy, zingy flavor of a good arrabiata sauce.

One excellent recipe (gleaned from pastarecipe.com some months ago) follows:

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1/2 cup dry red wine or 2 tablespoons Balsamic vinegar
1 tablespoon white sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained
2 tablespoons chopped fresh parsley


1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper, and tomatoes; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes.
3. Stir in parsley. Ladle over hot cooked pasta.