Pasta is one of my favorite foods. It’s comfort and delicious and can be prepared so very many ways. If I don’t have pasta often enough, a craving with start and grow bigger as each day goes on. I’ve learned it’s not smart to ignore such a craving.
The other day, after a week of being sick, which means I didn’t cook at all, but rather survived on tea and crackers, the craving grew to a beast after reading this food blog (possibly I should say “watching” since it’s in video form). I knew my cold was on its way out when I found myself drooling over the homemade pasta and arrabiata sauce.
Unfortunately, I didn’t have the resources to make homemade pasta (no idea which box in the basement holds my pasta maker), nor did I have any fresh tomatoes in the house. I had no energy and was also short on time, but very hungry. And this hunger was for pasta. For pasta with arrabiata sauce, to be precise. So I tossed this recipe together. It’s similar to the recipe linked above, but a cheater version. It satisfied my pasta craving, and it was very good!
Note: For my slow cooker pasta sauce recipe, click here.
Quick Spicy Spaghetti Sauce
6 garlic cloves, roughly chopped
1 large onion, quartered and sliced
2 generous shakes cayenne pepper
1 28-ounce can coarse ground tomatoes
shredded Parmigiano Reggiano cheese
Put on a large pot of salted water to boil for the spaghetti. Cook spaghetti as directed on its package.
In a deep sauce pan, cover the bottom with a decent layer of olive oil.
Add the garlic and onion and cook over medium heat. Stir often.
After a couple minutes, reduce heat and cover. Stir occasionally.
When the onions have become tender, about 5 minutes or so, add salt, pepper, cayenne pepper, and the canned tomatoes. Stir.
Put the cover back on and cook over low heat until the spaghetti is done.
Serve sauce over the cooked spaghetti (toss gently) and top with shredded Parmigiano Reggiano cheese.