Emily Johnson says the secret ingredient in this heated sauce is chili flakes. “The fewer ingredients, the better,” Johnson says. “You’re tasting what’s in there rather than covering it up with things that don’t need to be there,” like sugar, which jarred sauces are full of and which tends to mask the tomatoes’ natural flavor. If you’re concerned this sauce might get too hot, that’s what the butter is for. “I don’t add butter to regular sauce, but in arrabiata the amount of butter is tiny and at the very end. It smooths out the heat,” Johnson explains. “The butter [also] smooths out the acid of the sauce, making it less abrasive on your tongue.”

Arrabiata "Angry" Sauce | Makes 4-6 servings
Recipe courtesy of Tavolino

INGREDIENTS
1/2 cup olive oil
1/2 cup tomato paste
2 cups finely chopped ripe tomatoes (can substitute 2 cups crushed San Marzano tomatoes)
3 teaspoons Aleppo chili flakes
3 cloves garlic, finely minced
1 tablespoon butter
Freshly ground black pepper
Salt to taste

DIRECTIONS
Heat oil in large saucepan. Add garlic and Aleppo pepper flakes. Sauté about 1 minute. Add tomato paste and stir until incorporated with the oil. Add tomatoes and reduce heat. Simmer for about 30 minutes, stirring occasionally. Add butter, salt and black pepper to taste. Remove from heat and stir until butter is completely melted. Serve tossed with your favorite shaped pasta, such as penne or campanelle or as a pizza sauce on your favorite flatbread.