Pasta All’Arrabbiata

Literally meaning “enraged,” the heat level of this fiery sauce can be adjusted by the amount of chili peppers you choose to add.

Serves 4.

* The degree of heat of a chili pepper depends on the variety, size and color. The seeds are the hottest and are often discarded.

Ingredients:

• 4 ounces of pancetta or bacon
• ¼ cup fresh, small, hot red chili peppers, chopped* (or 1 tablespoon hot red pepper flakes)
• 4 cups Pomarola® Signature Sauce Base
• 1 tablespoon fresh thyme, coarsely chopped
• 3-4 prawns or shrimp per dish (optional)
• Basil to garnish
• Hot, cooked pasta

Instructions:

1. Sauté pancetta or bacon until fat renders free; drain off all but one teaspoon drippings.
2. Add chili peppers and sauté 30 seconds.
3. Add Pomarola® and thyme; gently simmer to blend flavors (no more than 5 minutes).
4. Serve over hot, cooked pasta.  Toss with shellfish if using. Garnish with basil.