I don't care.
Little Ugh's poor chapped lips are on fire.
I don't care.
Mr. BM is on nights and doesn't get to partake.
Alas. I don't care.
Happy is to cupcakes like angry is to Arribbata sauce.
(I make no claims that I am a poet in anyway shape or form)
Me + spicy + pasta = happy
I'm an insensitive carb freak.
I can honestly say this is the first time I have made this sauce at home. Usually I am forced to order it while out for dinner (which hasn't happened in about 2 years) because one hates spice and the other hates pasta.
Sorry to inform the rest of the house but this is going on the monthly rotation.
It was fabulously tasty and even better that it takes no more than 20 minutes!
I also got to use some of the red wine I bought strictly for cooking (since I don't drink the stuff) from Chateau des Charmes a local(ish) winery here in Southern Ontario.
I'm Listening to: Hot in Herre - Nelly
4 cloves garlic, chopped
1 1/2 tbsp. canola oil
2 tsp. crushed red pepper flakes (or more)
1 1/2 tbsp. brown sugar
1 1/2 c. red wine
1 can crushed tomatoes
pinch of kosher salt
1 tsp. freshly cracked pepper
1 tbsp. freshly chopped basil
parsley to garnish
In a pan heat the oil and toss in your onion on a medium temperature.
Once they are translucent add in your garlic and pepper flakes, stirring so they do not burn.
Add in the red wine and brown sugar. Stir.
Pour in your tomatoes.
Bring to a boil, stir and simmer 20 minutes or so.
At the end add in your pepper, salt and basil.
Most say this is best with penne but I prefer a fussili, its ridges collects all the sauce.
MMMM spicy sauce