
Sugo all'arrabbiata

Sugo all'arrabbiata
Anyone who gets hungry at midnight will reach for this arrabbiata. Peperoncini and parsley give the sauce a spicy and fresh flavor—classic Roman, without any fuss. The sauce is ready to heat up and on the table in ten minutes.
Penne all'arrabbiata is the most obvious dish, but the sugo also works as a base for shakshuka or as a spicy base for baked eggs. A cool, acidic red wine from central Italy pairs well with it—a Montepulciano d'Abruzzo or a simple Sangiovese will stand up to the spiciness without overpowering it. Store in a cool, dry place and consume within three days of opening.

