Arrabbiata Sauce

Always awesome, but the sp depends on the chef, and their language of origin

Ingredients

Sm- medium onion

3-5 garlic cloves, diced

handful of fresh basil

tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced

olive oil

wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine)

crushed red pepper flakes

*Optional- diced red bell pepper

2- 3 tablespoons of sugar

sea salt and pepper

chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups)

                                                                 Plan of Attack

Add olive oil to the bottom of a medium stockpot/sauce pan

add onions and garlic and turn on medium heat until they're translucent

Deglaze the bottom of the pan with the wine 9or red wine vinegar)

Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome.

Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into)

Cook on stove for 30 minutes; Cool and serve hot over penne

My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha.

I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.