The cats and I have lounged about watching the PBS cooking shows. I'm having some pasta, and then I will return to my lounging.
Speaking of pasta, does anyone here like an arrabbiata sauce? I didn't know about it till a couple of months ago when someone told me to get a jar and try it. Apparently the really great brand to get is Rao's, and the only one I found that day was Vesper Bros. But wow, what a great new experience in tomato sauces. It packs some heat from crushed red pepper, but it's not outrageously hot or overbearing (for my taste), and the flavor is absolutely incredible.
Not surprisingly, I've never heard of arrabbiata sauce. I think I might have to look for it.
Virtually any Italian sauce can become "arrabbiata" by adding red pepper flakes to it. I was introduced to it during my first tour in Italy in 1973 (was stationed in Italy 1973-1977 and again 1987-1992).
Of course, it's best when it's made by an Italian cooki!! Just my experience.
I've never made my own spaghetti sauce, so I just might add some red pepper flakes to a jar of sauce that I have. And I already have some red pepper flakes, too.
