Arrabbiata Sauce
Recipe from http://timeinthekitchen.com/

Arrabbiata is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use the basil for this recipe. The dish is usually served with pasta - penne is traditional - with chopped fresh parsley sprinkled on top. All'arrabbiata means "angry style," named as such due to the heat of the peppers.

While there are many ways to make Arrabbiata sauce, this is an excellent version that has a lot of flavor as well as heat. Perfect for pasta, as well as all sorts of meats and seafoods.

Arrabbiata sauce is similar to Fra Diavolo sauce. Arrabiata and Fra Diavolo—translating to “angry” and “brother devil,” respectively—both bring a measure of heat. But where Fra Diavolo is a silky, pleasurably piquant addition to seafood dishes, Arrabiata is a temperamental and fiery.

Also see Shrimp Fra Diavolo and Fettuccine ai Frutti di Mare

1 tsp. olive oil
1 cup finely chopped onion
3 – 5 cloves minced garlic (as much as you like)
1 1/2 tsp. crushed red pepper flakes
1/2 cup red wine
2 Tbsp. brown sugar (the sweet secret!)
2 Tbsp. chopped fresh basil
1 small can (6-oz.) tomato paste
1/4 tsp. ground black pepper
2 large cans (28-oz.) crushed tomatoes
2 Tbsp. chopped fresh parsley (for garnish)
penne, for serving

Heat oil in large skillet. Sauté onion and garlic for about 5 minutes. Stir in the red pepper flakes so the oil picks up their flavor, then the wine, sugar, basil, tomato paste, and black pepper. Combine.

Mix in the crushed tomatoes and bring to a boil. Reduce heat to medium and simmer for 20 minutes, uncovered.

Serve with UNRINSED penne rigate and top with the chopped parsley.