Arrabbiata (Italian for “angry”) sauce is a heated-up version of your classic marinara, made from garlic, tomatoes, red chiles, and olive oil. What makes this a “faux” arrabbiata is the ever-so-slightly unorthodox addition of basil, lemon, and balsamic vinegar, which add sweetness to the sauce. Cookbook author and Epicurious member Serena Bass notes, “Mince the lemon with a sharp knife rather than grate, as it is nice to get little pieces of zest to bite on. And don’t be tempted to cook this for longer than 10 minutes, as it will lose its fresh TKO punch. I like this sauce with penne or spaghettini.”

　　

Ingredients

Makes 4 servings

　　2 tablespoons olive oil

　　1 tablespoon unsalted butter

　　5 large garlic cloves, minced

　　1 teaspoon dried red pepper flakes

　　1 (28-ounce) can crushed tomatoes

　　Zest of 1 lemon, minced

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1 pound penne, spaghettini, or other pasta

　　1 tablespoon balsamic vinegar

　　1/4 cup chopped fresh basil leaves

　　

Step 1

In a medium saucepan over moderate heat, heat the oil and butter. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is fragrant and lightly golden, 1 to 2 minutes. Add the tomatoes, lemon zest, salt, and pepper and bring to a boil. Reduce the heat to low and simmer, partially covered, until slightly reduced, about 15 minutes.

　　

Step 2

Meanwhile, in a large pot of boiling salted water, cook the pasta until tender. Drain well and return it to the pot it was cooked in. Add the sauce, vinegar, and basil, and toss to combine. Serve immediately.

　　The Epicurious Cookbook