Salsa arrabbiata—literally, “angry” sauce—is a tomato-based pasta sauce made in countless versions in Italy, sometimes with meat, sometimes without, but always with some kind of hot pepper. I like bits of meat in my sauce, either thick bacon or, even better, prosciutto “end” (see below). The heat here comes from small whole pickled peppers, packed in jars of vinegar, labeled peperoncini or peperoncino (the same term I use for red pepper flakes). Though these are milder than pickled “cherry” peppers, they provide plenty of spice—especially peperoncini Toscano, which I hope you can find. The sauce should have a pleasing play of textures as well as tastes, providing nice and distinctive bites of all the ingredients. Cut the onions, peperoncini, and prosciutto (or bacon) thick enough so that they don’t get lost, or lose their shape in the tomato sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
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This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.