Category Archives: ITALIAN AMERICAN FOODS

STUFFED MUSSELS….COZZE GRATINATE…

flakytart 001MUSSELS!!!!  Inexpensive and Delicious Mussels are a way of life here on the Eastern Seaboard.  I live in an area where they are literally scattered all over the beaches so we grew up eating them, pulling them off of the seaside rocks and pilings, or buying them in all the seafood markets and supermarkets.  Fresh live Mussels are very available.  Oh yes, there’s also the frozen ones sold but there’s nothing like eating one that was live only moments before you are eating it.  They are salty…they taste like the ocean….and they come in different sizes.  My preference?  Thanks for asking.  SMALL. Tiny is tastier.  The meat is sweet and in two bites you’re done.  For this recipe look for the Black Mussels in the net, usually on a pile of ice.  They are live.  They are probably from Prince Edward Island or somewhere else in the North Atlantic.  Today’s mussels are cultivated in the wild or wild caught.  Wild Caught need some additional cleaning, the cultivated not so much. There are also larger black ones or the New Zealand Green ones (like at the Chinese buffet restaurants).  I can’t.  Too big.  That’s alot of mussel you’re trying to chew, no thanks. BUT, i’m putting that out there because YOU may want to make this recipe with the large mussel.  Hmmm., to each their own, but i’ve never stuffed the larger ones so I’m not sure of the cooking time on them.   COZZE GRATINATE is Italian  for Mussels stuffed with Breadcrumbs and baked or cooked under a broiler.  Like baked Clams Oreganata, same dealio.  A few years ago in my home kitchen i was tooling around with my usual Mussels Oreganata and decided I want to stuff these mussels differently than I stuff my clams. That’s how it happens.  You find a new recipe..or you use your food knowledge to come up with something new.  Now I didn’t invent the Stuffed mussel but this is my own version of the stuffing.  It’s quite orange in color.  I add San Marzano tomatoes that get pureed then added to the stuffing mix.  You’ll love it.  Let’s make Stuffed Mussels!!

SERVES : 4-6           TIME: about 1 hour

1 1/2 CUPS COARSE ITALIAN BREADCRUMBS

2 FINELY MINCED GARLIC CLOVES

2 TBS FINELY MINCED ITALIAN FLAT LEAF PARSLEY

3 TBS PECORINO ROMANO

1/2 TSP. PEPERONCINO

PINCH OF SALT

PINCH OF OREGANO

3 TBS PUREED SAN MARZANO TOMATOES or ITALIAN PLUM TOMATOES

2 TBS EXTRA VIRGIN OLIVE OIL

 

For the Breadcrumbs…Saute’ the garlic in 1 tbs of Extra Virgin Olive Oil. Add the Breadcrumbs and toast this for about 2 minutes, then Add the tomato, cook for 2 minutes longer and place in a bowl.  Add all the rest of the ingredients and mix well.  Reserve for stuffing the mussels.

 

2 lbS. CLEANED ATLANTIC BLUE MUSSELS, LIKE PEI MUSSELS, SCRUBBED AND DEBEARDED

2 TBS. WHITE WINE

2 TBS OLIVE OIL

1 GARLIC CLOVE, SLiGHTLY BRUISED

Pre heat oven to 475 degrees. Place mussels in a wide pan.  Add the olive oil and white wine, and the garlic clove.  When the steam starts to come up from the pan gently add the cleaned mussels and cover the pan, shaking it  gently every few minutes.  Check to see if the mussels are starting to open.. When they are just starting to open up remove them from the pan and take off the empty side from the shell.  Arrange the mussels in a baking pan.   Drizzle the juice from the mussels in the pan over the mussels on a 1/2 shell. Then top each mussel with the Breadcrumb and tomato mixture.  Place into the oven and bake for 10 minutes or until they look toasty on top.  Remove from the oven and let sit for 5 minutes before serving.  They are just fantastic!!!!

 

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ITALIAN STUFFED CABBAGE…FOR THE COOLER MONTHS…INVOLTINI DI VERZA

0001When you hear STUFFED CABBAGE you think of cuisines like various Middle Eastern, Polish, Ukranian,Hungarian, Turkish, Romanian, Czech, Greek but never Italian.  Many people thing cabbage is not vegetable used in Italy.  Oh there are many cabbage dishes up and down the boot.  Savoy Cabbage is a milder and thinner leaved type of cabbage.  There’s less of that “cabbagey” sulphuric stench to it.  I don’t mind the strong smell, I love cabbage, any way, any cuisine, from Germany to Korea it’s a vegetable that’s help keep the world from starvation and yes even from disease. Cabbage is loaded in Vitamin C.  Have I made you a convert yet?  What if you were to stuff a Savoy Cabbage leaf with a southern Italian meatball flavored filling adding rice to the mix and then baking them all in your usual Marinara?  Are we good now?  Good.  I grew up in a Polish section of Staten Island NYC and Stuffed Cabbage was verrrrry popular. Delicious.  Even as a kid I loved it.  My Mom turned that Polish Golumbki into an ItalianAmerican pan of deliciousness.  The filling was ground beef and pork, rice, and then the usual meatball suspects, garlic, breadcrumbs, lots of pecorino, black pepper, salt, parsley and an egg.  As I began to cook more often I started taking Mom’s recipes as a base, some by memory alone, and the adding or subtracting to them.  Over the years I’ve played with this, with different meats, cheeses, herbs, sauces and i finally came back to only slightly changing Mom’s.  The cheese I use in this is Provolone..It’s bold taste really works well with the meat and cabbage.  Whenever I make some adaptations to what Mom made I will always stay within her flavor profiles.  She knew how to cook.  So let’s make some INVOLTINI DI VERZA…stuffed Italian Cabbage Rolls.  Tis the season, cabbage tastes best in the cool/cold weather months.

SERVINGS: 4                                   TIME:  2 1/2 HOURS

1 LARGE HEAD OF SAVOY CABBAGE, bottom core taken out

1 1/4 lb mixed ground Chuck and ground Pork

1 cup cooked long grain rice, cooled

1/2 cup plain Italian Breadcrumbs moistened with 2 tbs heavy cream or water or milk

1/2 cup fine dice PROVOLONE

3 finely minced CLOVES OF GARLIC

3 TBS FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1/2 TSP OREGANO

1/2 TEASPOON KOSHER OR SEA SALT

1 TBS FRESH GROUND BLACK PEPPER

2 EGGS, BEATEN

2 TBS WHITE ITALIAN WINE

2 1/2 CUPS MARINARA SAUCE

3 TBS PARMIGIANO REGGIANO GRATED

OLIVE OIL

Preheat your oven to 380 degrees F.  Bring 5 quarts of water to a boil. salt the water.  Gently place the cabbage head into the water and cook for 15 minutes.  Drain.  Rinse with cold water.  Remove 14-16 leaves from the cabbage head and lay them out on paper or kitchen towels.  While they are cooling make the filling.  In a large mixing bowl add the eggs then all the ingredients  except the meat and the sauce.  Blend well then add the meat and blend with your hands until it’s the consistency of a meatloaf or meatball mixture. Now get your baking pan ready.  Drizzle the bottom of the pan with some olive oil, then a layer of the marinara, maybe 1/2 inch. READY TO ROLL!!! Using about a handfull of the meat place it at the bottom of one of the leaves. Fold the side in and then roll it up placing it SEAM SIDE DOWN into the sauced pan. You may need more meat or less, don’t over or understuff. And here’s something that many recipes never tell you.  I’m not giving you an EXACT measurement for the meat filling ? Why?  No, not because I’m’ being a jerk.  LOL…Because that head of cabbage yields different sized leaves. The magic of Nature!! You may need more, you may need less.  Get a feel for what you are cooking organically and not just using exact measurements.  You’ll be alot less stressed too!!  Once you’ve filled the pan with the rolls cover with a layer of sauce and a drizzle of olive oil, pinch of salt, pinch of pepper.  Tightly cover with foil and into the oven they go for 50 minutes.  Uncover, test for tenderness….if not ready, cover and bake an additional 10 minutes but you should be good to go at this point.  So uncover and sprinkle the grated cheese over the top.  Bake uncovered for an additional 15 minutes.  DONE!!  Oh this is another dish that is much better tomorrow than it is today.  If you can wait,  serve this the day after you make it.  It’s MUCH tastier.

Making these dishes for me is like cooking with Mom in her kitchen.  When I’m done I look up at her picture and smile.  Thanks Mom, you taught me well!!

 

 

 

STUFFED PEPPERS WITH SWEET SAUSAGE STUFFING, PEPERONI IMBOTTITI CON SALSICCE

00000 Let me introduce you to one of my many styles of making STUFFED PEPPERS.  This version uses Italian Frying Peppers also known as CUBANELLES.  They are a sweet variety that when cooked are even more flavorful I think than a cooked Bell Pepper.  When possible these are the pepper I use for my Sausage and Peppers and Onions because of their intense taste.  The stuffing is a mix of Sweet Italian Fennel Sausage, toasted and olive “oiled” breadcrumbs, Parsley, diced Cured Black olives, capers, garlic, and Provolone plus a bit of tomato paste to add some dramatic color.  One point I try to make when people speak to me about their cooking is to be creative and open minded.  There is no one “stuffed pepper” recipe.  All these stuffed vegetable dishes most likely were created by a thrifty or impoverished home cook who needed to stretch what they had in front of them to feed a family. When cooking regionally you can come up with dishes that evoke an area by using ingredients that are common to that region’s cuisine. I’m dipping into my favorite region of Italy with these “PEPERONI IMBOTTITI” (stuffed peppers) and that region is Napoli, the city of Naples and its surrounding towns.  Sweet Fennel Sausage, peppers, capers, breadcrumbs, tomato, cured black olives, Provola…even stuffed vegetables…they all are part of the Napoletana kitchen.  My Mom made a few versions of Stuffed Peppers, some I still make, some I’ve created from my years of cooking, traveling and researching food.  I’ve never met a stuffed pepper I didn’t like so let me introduce you to this one….PEPERONI IMBOTTITI CON SALSICCE, Peppers Stuffed with Sausage.

MAKES 8                                               TIME: 1 hour 15 minutes

10 CUBANELLE PEPPERS, TOPS OFF, GENTLY REMOVE RIBS AND SEED FROM INSIDE

4 SWEET ITALIAN SAUSAGE LINKS (WITH FENNEL) OUT OF THEIR CASINGS

2 SLICED CLOVES OF GARLIC

1 1/4 CUPS OF TOASTED ITALIAN BREADCRUMBS

1/2 CUP GRATED PROVOLONE

2 TBS CHOPPED ITALIAN PARSLEY

1/2 TSP OREGANO

2 TBS TOMATO PASTE

2 TBS WHITE WINE, plus 2 TBS FOR COOKING

5 BLACK OIL CURED OLIVES, PITTED AND FINELY CHOPPED

1 TSP CAPERS

1 TBS EXTRA VIRGIN OLIVE OIL, plus 2 TBS for cooking

SALT, PEPERONCINO to taste

 

In a large skillet, heat 1 tbs of the Olive Oil till it’s medium hot, then add the loose sausage meat.  With a wooden spoon break up the sausage as it’s cooking and move it around the pan from time to time.  When the sausage is nicely browned, add the garlic and cook for 5 minutes.  Now add 2 tbs of White Wine.  Let this simmer for 5 minutes.  In the meantime add 1 tbs of the Extra Virgin Olive Oil to the breadcrumbs and mix it well. then add the Provolone to this mix.  Let the sausage cool down for 10 minutes, then in a large bowl mix all the ingredients except the peppers together. Taste for seasoning.  Now gently stuff them into the peppers.  Don’t overstuff, they tear easily.  Preheat your oven to 375 degrees.  Add some olive oil and wine to a baking dish.  Lay the peppers into the dish/pan and cover with foil.  Bake for 1/2 hour.  Remove from oven and open the foil (away from your face!!) and gently turn the peppers over. Close the foil and bake for 15 minutes longer.  Then remove the foil and bake for 10 minutes.  Done.  They should be tender and loaded with flavor.  Garnish the peppers with chopped parsley.  Serve with Italian bread to sop up those pan juices and enjoy the peppers.  The peppers are amazing the next day. They also taste their best at room temperature.  Perfect for an antipasto table.

A taste of my home cooking in your home kitchen.  A little bit of Napoli as well.  Happy Cooking!!

 

TORTELLINI DELLA NONNA, my wife’s version..with Prosciutto Cotto, Peas, Cream, and Parmigiano-Reggiano

dellanonna 006Things go in and out of fashion in all facets of human life.  Music, Clothing, Styles, FOOD, etc.  Some dishes have a white hot flash in the pan #hashtagged Social Media celebrity status life for a few months, years, decades while others are looked back on with a scratch of the head or maybe a sentimental hug.  Where do I place this dish that was one of the most popular ItalianAmerican restaurant dishes in the late 70’s-early 80’s?  TORTELLINI DELLA NONNA.  That era boasted a sauce called DELLA NONNA, which in true Italian fashion can point to 1000 things at the same time.  None of which are even closely related but the name is a term of endearment given by a cook to a dish when it evokes feelings of one’s Nonna, or Grandmother.  The French term many dishes “Gran Mere” in the same way.  Something your Grandmother made, or close to it, however in my case, My Grandmothers were both in Italy (one in Avellino and one in Sicily).  There was no cream saucy pasta being made in their kitchens.  That was restaurant food or the food of Central and Northern Italy.  To them, those regions were the same as saying “Austria,  Norway, or the North Pole”.  dellanonna 006  Even the use of Tortellini was unheard of in my family’s kitchens.  This was a pasta introduced to the ItalianAmericans of southern Italian ancestry via the American Italian restaurant.  Without those “Northern Italian” restaurants introducing these foods and dishes from Italy’s Central and Northern regions unless we travelled there, we’d be unaware of the complete treasures of the full Italian landscape.  So much food, So little time!!  During those years I mentioned one could order these dishes and recipes would be posted in magazines and in cookbooks or written down on a napkin by a cook in a restaurant to diners interested in making the dish at home.  I’m not sure when or how my wife Debi got this recipe.  Did I give it to her?  I can’t take credit for that. She’s not sure but maybe one day we’ll both remember.  She loved the dish, although prefers it with Cappellini.  Me?  I prefer it with Tortellini.  I feel it just married best with that. She enjoys Cappellini with everything.  After 42 years with her I’m not going to change her pasta eating habits no matter how hard I’ve tried. 00 There she is, our little Della Nonna Sauce maker with our two daughters. So consider this recipe a compromise, like any good marriage.  Her sauce with my pasta choice.   I hope you love her recipe for Della Nonna Sauce as much as I love her….and her sauce.

Time: about 1 hour              Serves: 4

 

1 lb. Cheese or Cheese and Spinach Tortellini

2 1/2 TBS. UNSALTED BUTTER

8 OZ. PROSCIUTTO COTTO (COOKED SLICING HAM), DICED SMALL

1 LARGE FINELY DICED SHALLOT

1/8  CUP VERMOUTH

1 1/2 CUPS HEAVY CREAM, ORGANIC WOULD BE OPTIMAL

1 CUP FROZEN PEAS

3 FRESH BASIL LEAVES

KOSHER SALT,  FRESH GROUND BLACK PEPPER

3/4  CUP GRATED PARMIGIANO-REGGIANO OR ASIAGO, GRATE IT FINELY

EXTRA PARMIGIANO/ASIAGO FOR TOPPING

1 LB. TORTELLINI OR TORTELLONI FILLED WITH SPINACH AND RICOTTA OR PROSCIUTTO, COOK TILL AL DENTE.

 

Start with melting the butter in a wide high sided heavy pan/skillet.  Add the shallots and season with some salt and pepper.  Do not let them brown, takes about 2 minutes.  Now add the ham and cook for about 3 minutes, moving the meat around in the pan.  Add the wine and let this cook for 5 minutes.  Now add the heavy cream and gently stir until all is mixed. Add a few basil leaves and the peas.

Let this simmer for 20 minutes stirring frequently.  The sauce “transitions” from a loose liquid into a thicker liquid.   KEEP STIRRING!!  Now add the tortellini and coat well.  Add the grated Parmigiano and blend it into the pasta.  Taste.  If it needs more seasoning, add more cheese, or more salt (never both) and a nice grinding of the pepper.  Blend.  dellanonna 005How does that look?????  And it tastes even better.  Now here’s my style of saucing this pasta, there will not be a pool of sauce in the bottom of the bowl.  I make this like these pastas are made in Italy.  With a wonderful coating of the sauce on the pasta, not enough for the pasta to go swimming.  If you like more “sauce” in your bowl, increase the Heavy cream to 2 full cups.  So if you want my wife to cook for you, this is basically her recipe with a few of my notes thrown in.  Make no mistake, I’m the daily cook in the house, she had zero interest in cooking. Which is another reason why we are together for so long, the kitchen is mine. LOL. When she does decide to cook I enjoy my plate of Tortellini and she enjoys her Angel Hair.  All the ingredients in this dish work well together, like any good marriage.  Happy Cooking.

FRIED BROCCOLI, BROCCOLI FRITTI

broccolifritti004 There’s a certain aroma and taste to our comfort foods that makes us feel safe.  Loved.  Part of something. Makes us feel OK.  We all have our own comfort foods that give us these needs and they help us when we are happy or sad.  Food has that astonishing quality for us.  When I think of comfort foods i think of many but the foods of my youth are the ones that work best.  ItalianAmericanism means you will have a fair share of things fried in breadcrumbs regardless of what part of Italy your family originally came from.  I’m postitive that my DNA craves fried or toasted breadcrumbs on a regular basis.  Certainly we can’t eat fried foods all the time but as a party food, a starter, a side the dish we will discuss in this post is one of the best in show.  BROCCOLI.  Specifically Breaded Fried Broccoli ItalianAmerican style.  Plenty of ways to fry up delicious cooked broccoli.  The way it was most served up was dipped in flour, then into eggs beaten with Locatelli Pecorino Romano, then into Italian Seasoned  breadcrumbs (Mom used the 4C Brand, and once in a while Colonna or Progresso.  Store sales dictated the purchases.) and then fried till golden on all sides.  Simple.  But they are a 5 star dish with all that flavor and you finish them with a squeeze of Lemon and maybe a sprinkle of peperoncino and more Pecorino.  Can you use Parmigiano-Reggiano? of course.  It’s just a more subtle taste.  I only think they can substitute for each other because they are both Italian Grating cheeses.  I don’t think they  taste even closely similar and I use them in different applications. But that’s just me and my foodcentric OCD at work.  When Mom made this it generally was a “next day” dish using Leftover broccoli.  I’d advise that as well.  Steam the Broccoli on Monday.  Make the Fritti on Tuesday.  Or let them fully cool after steaming and then use but they seem to turn out just right when the broccoli is leftover.

For Broccoli Fritti for 4

  • about 2 lbs of cooked, steamed, cooled or leftover Broccoli Florets
  • 3 eggs beated with 1/2 cup Grated Pecorino Romano
  •  Salt
  •  Black pepper
  • 1 cup  seasoned and sifted all-purpose flour
  • 3 cups Italian Seasoned Breadcrumbs to which you add 1/4 cup of grated pecorino
  •  Olive Oil or Corn Oil for frying
  • 2 lemons, quartered, for serving   
  •   broccolifritti 001          Let’s start cooking the broccoli!!!  Simply dust/dredge the cooked broccoli in the flour, dip into the beated eggs, then coat completely with the breadcrumb mixture.  When this is done place in the fridge for 1/2 hr- 45 minutes.  Get a large cast iron or heavy frying pan, filled 1/4 inch with the oil. When a small cube of bread sizzles and browns in it, your oil is ready.  Remove the Broccoli from the fridge.  and without crowding add the broccoli to the pan (GENTLY GENTLY ) or as they say in Italian.. Piano Piano!! and since the broccoli is already cooked, once one side is nicely browned, turn and do the same.  Don’t overcook….burnt breadcrumbs will ruin and dish and foul the oil.  Remove to paper towels on trays to drain.  Add more oil if necessary and remember to always LET IT COME BACK TO FRYING TEMPERATURE before you add the next batch… Cook these in batches.  When complete sprinkle the broccoli fritti with a little salt, pecorino and lemon juice and wedges.     Great for parties too because you can cook them ahead of time and either serve at room temperature or gently reheating in the oven.  Thanks for letting me into your kitchens as it’s my honor to share my recipes with you.  HAPPY COOKING!!!           

ZUCCHINI AND SPINACH PASTINA..FROM MY KITCHEN TO YOURS

397224_3628916283922_1247137950_n Stop stressing over what to do with “all those zucchini” your garden is producing.  Remember the Winter will come and you’ll be looking at a bleak frozen patch of ground soon enough wishing Summer’s bounty was still showering you with fresh produce.  I get it though.  Most people have only a few zucchini recipes they use and it could be tiresome eating/cooking the same old same old.  A Food Obsession will help you out.  Zucchini is pretty much a neutral tasting and fairly quick cooking vegetable.  So many possibilities and combinations.  One of my favorites is with pasta.  During a visit to Italy we were served a local pasta with a sauce of Zucchini, Clams, olive oil, basil and garlic.   Amazing.  Hopefully that gives you some ideas to run with besides the usual Fried Zucchini, Zucchini Pie, Zucchini Bread options.  I love it combined with Pastina, the little star shaped pasta that is pure ItalianAmerican comfort food.  Add some fine diced zucchini and spinach to a pot of pastina with butter and grated cheese and you have a delicious dish in front of you. Summer is short so let’s get cooking this dish I created with my ItalianAmerican roots.

TIME:   45 minutes                        SERVES: 6

1 Box (12 oz) PASTINA

6 cups water or chicken stock

1/2 stick unsalted butter

2 cups finely chopped  spinach, Baby spinach is ideal.

2  medium sized  zucchini diced small

2 thin sliced cloves of garlic

Olive oil

1/2 cup Grated Pecorino Romano (Locatelli Brand) or Parmigiano, your choice

 

First make the vegetables.  They will take the longest.  In a heavy pan add some olive oil (about 2 tbs) and bring to medium heat.  Add the zucchini and season with salt. Saute this until the zucchini is soft, stirring occasionally. When the zucchini is soft (about 10 minutes ) add the garlic and continue to cook until fragrant.  Remove from heat.  Move to the back of the stove.

Cook a box of Pastina according to the package directions.  When the Pastina is cooked add the butter and season again with salt and pepper. Blend well.  Add the zucchini and the spinach (yes, add the spinach raw..it will wilt nicely in the hot pastina) and blend well.  Now add the grated cheese.  Blend.  Taste for seasoning.  Serve.  That’s it.  Elevates a pot of pastina to a more substantial meal with good vegetables.

The beauty of this dish comes from the tiny dice and chop of the zucchini and spinach.  My preference is using Pecorino because that’s how I grew up…pastina and every other pasta/macaroni was showered in Pecorino.  Only once in a while would Mom buy Parmigiano.  Harkens back to the cooking traditions of the late 1800’s /early 1900’s in Southern Italy.  Today’s Italy North and South uses Parmigiano in most recipes.  Me, I like to hold onto the tastes of my family’s kitchen.  The choice is up to you.  Enjoy it either way!!  Buona Cucina!!!

 

 

 

 

GET YOUR PASTA ANGRY!!! PASTA ALL’ARRABBIATA!!! PASTA WITH CHILES AND TOMATO

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PASTA ALL’ARRABBIATA…translated it means ANGRY MACARONI.  A descriptive term referring to the spicy heat in the dish from the PEPERONCINO, or dried crushed red chiles that are used all over the world including many regions of Italy.  The dish is said to have originated in Rome and often it’s catalogued in La Cucina Romana (Roman cuisine) but Southern Italy has so many instances of chile-infused oil , or lard based , or tomato based sauces for pasta that it’s really a tough call.  What is generally thought of as the right pasta to serve with Arrabbiata sauce is PENNE, or PENNETTA.  Perfect when some of the tomato and chile flecks get caught inside of the penne.  I also love it with spaghetti…as illustrated in this ridiculous poor quality grainy Selfie..IMG_9327  Don’t be bullied.  Penne is the most popular pasta used  for a reason, it’s just a great match. But Spaghetti and any other pasta you like works too.  Shh..just don’t say that in Italy.  LOL.   In the town of Marigliano outside of Naples in Campania the beginning of July is given over to a Sagra, or a Celebration in honor of PENNETTA ALL’ARRABBIATA.  Imagine?  A feast celebrating a dish of tomatoes, olive oil, garlic, hot peppers and penne? 02-Locandina-01-701x1024This year’s announcement for the Sagra.  Music, Drink and Pennetta All’Arabbiata.  I think I like the sound of this.  The sauce for Arrabbiata, like SO many of Italy’s pasta sauces is a simple affair.  Olive Oil, Chiles, either Fresh or dried, garlic (some use onion), Italian Tomatoes, basil or not..Salt, and Penne. Really. That’s it.  From what my amateur research has gathered, recipes calling themselves “true” Roman recipes all use fresh chopped chiles.  Southern Italian recipes and Italianamerican recipes use Peperoncino, the same pepper,  but dried.  While they may be the same vegetable they do have different tastes.  One imparts a fragrant fresh taste with it’s heat and the other gives a deep earthy flavor and heat.  One day I will try this dish with fresh chiles, for now I use the dried.  While it’s a very quick dish to make the best way to get maximum chile flavor and heat is to slowly “fry” it in the Olive Oil rather than add it to the simmering sauce or only when ready to eat.  For dinner for 4-5 here’s how I do it.

TIME: 1 hour or less                                 SERVES: 4-5

1/2 cup good quality Olive Oil or Extra Virgin, preferably Italian

1 TBS. PEPERONCINO (crushed dried red hot pepper flakes), plus more for serving

2 sliced cloves of Garlic, or 1 small onion finely diced

Kosher Salt

2 28 oz cans SAN MARZANO DOP TOMATOES (or Italian Plums) crushed with your hands

1 pound Penne (I use imported ITalian Pasta )

4 Basil leaves

In a large pan or heavy pot heat the olive oil to medium.  Add the peperoncino and let this sizzle and pop on medium heat for a good 4 minutes.  This releases the oils in the dried peppers and helps to carry all of it’s flavor through the sauce.  Add 1/2 tsp of Kosher Salt.  Add the garlic and  (tricky here) saute’ until you just bring the slices to where they begin to get golden color than add the Tomatoes. Blend well and bring to a boil, then  back down to a simmer.  Allow the sauce to thicken, this will take some time, maybe 1/2 hour.  Then taste for seasoning.  If the sauce is thick enough (not watery) add the basil leaves and stir.  If it needs more time, keep it on low simmer until you get a thicker sauce.  Arrabbiata’s beauty is that it’s not “supposed” to be scorching…unless you want it to be.  At this point you can add more peperoncino to taste.  I find when feeding the family, less is more.  I’ll add more on my dish when I sit down anyway to get it to my heat threshold.  While the sauce is cooking , during the last 10 minutes, make a pound of Penne or Spaghettti till just al dente. Drain and add to the sauce and let it cook in the sauce for only 3 minutes.  Tear in the Basil leaves…mix, taste for seasoning, then serve.

IMG_9328IMG_9329IMG_9332 Dress the pasta with some Grated Pecorino Romano, a drizzle of Olive Oil, and more Peperoncino.  GET ANGRY!!! ARRABBIATA!!!!!  A grating of Pecorino or Parmigiano if you like!  I like.

Here’s a variation…PASTA ALL’ARRABIATA con SPINACI SALTATI.  Saute’ some fresh spinach with garlic and olive oil. Serve on top of the Sauced Pasta.  Then mix it all in after you’ve taken a nice pic for Instagram, Snapchat or Facebook…ok Twitter and Pinterest too. OLYMPUS DIGITAL CAMERAHere’s a tip regarding Italian tomato sauces from South to North…only a handful are more complex requiring a sizable list of ingredients.  The vast majority are but a handful of ingredients.  What makes people NOT angry with this Arrabbiata is that you control your anger..an anger management of sorts  LOL.  The amount of peperoncino heat is up to you but it needs to be more than just a pinch since it’s not just Sugo di Pomodoro or Marinara, but a wake up call for the taste buds..feel the burn!!!  Happy Cooking!!