Arrabiata Sauce – well, kind of

While we were in Italy, I made this dish at one of the bed & breakfasts we stayed at.  The owner kindly let us cook dinner for ourselves when we got there too late to go out to dinner.

Cooking in a strange kitchen using only what they have in their cabinets and fridge can be challenging. More so when all the labels are in a foreign language. Based on what I found and the memory of an Arrabiata sauce recipe I had read before, I threw this together. It turned out quite tasty, so I wrote it down before I forgot what I put in it. This made one serving.
whole dried peperoncini
1 tsp olive oil (olio di oliva)
1/2 cup cherry tomatoes (pomodoro), chopped
1/2 anchovy fillet (acciughe), chopped
1 tsp fennel seed (finocchio), crushed
1/4 tsp crushed red pepper (peperoncini)
1 Tbsp tomato paste (concentrato di pomodoro)
Splash red wine (vino)
1 Tbsp Italian parsley (prezzemolo), chopped
cooked pasta
Parmesan, grated

  1. Heat olive oil in a skillet.
  2. Add tomatoes, anchovy, fennel seed and red pepper. Cook until tomatoes are soft.
  3. Add tomato paste, red wine and parsley.  Cook until slightly thickened.
  4. Pour over pasta and sprinkle with Parmesan.
  • Peperoncini were everywhere – fresh bunches in the produce stalls and dried in the grocery stores. I was especially intrigued by the grinders filled with whole dried red peperoncini – similar to a grinder that we use for black pepper.

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