This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.
Ingredients
4 lb plum tomatoes, cut into 1/2-inch pieces
1 fresh hot chile such as Thai or serrano, finely chopped, including seeds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
1/2 cup fresh basil leaves
Special equipment: a food mill fitted with medium disk
Directions
Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
Remove from heat, then stir in basil and salt and pepper to taste.
