Spaghetti All'Arrabbiata with Shrimp

This dish is an excellent choice for a holiday meal ~ the sauce has a beautiful red color and the shrimp adds a decadent element to this spicy, flavorful entree. In Italian, All'Arrabbiata translates to "in an angry manner" because of the fiery flavor the red pepper flake imparts. This sauce has a delicious depth of flavor from the white wine and lemon juice, and the pat of butter at the end gives a richness that really makes you feel like you're eating a special meal. You can add clams and mussels or switch it up completely and use Italian sausage (search sidebar for recipe) or chicken. You can even make it vegetarian by adding eggplant and colored peppers. However you choose to make it, you won't be disappointed!
Serves 3-4

Ingredients:

1/2 lb. thin spaghetti (you can also use angel hair, fettucine or regular spaghetti)

1 big pot of water

1/4 cup salt

1/2-3/4 lbs. shrimp (I recommend 21-24 count shrimp)

1 14 oz. can tomato puree

3/4 cup white wine (I suggest pinot grigio)

1 tsp. red pepper flakes

6 baby bellas, diced

1 small onion, diced

3 garlic cloves, smashed

2 tbsp. olive oil

1 tbsp. butter

salt/black pepper

3 tbsp. lemon juice

Assembly:

Bring water to a boil and add salt once boiling. Cook pasta according to the package and drain (reserve 1/2 cup of the water before draining). Salt and pepper shrimp. Heat oil in a large pan. Add garlic and red pepper flake and saute 1 minute. Discard garlic and add shrimp. Saute on medium-high for 2-3 minutes per side, until shrimp is barely pink. Remove shrimp and add onion and mushroom. Saute until onions are translucent then add the white wine and lemon juice. Raise heat to medium high and bring to a rolling boil. Reduce the heat to medium low and simmer until 2/3 of the liquid has evaporated. Add tomatoes, more salt and pepper and cook 15 minutes. Add butter, stir and cook an additional 3-4 minutes. Add shrimp and heat through until shrimp is fully cooked. Add pasta to the pan, along with as much of the 1/2 cup of cooking water as you need to thin out the sauce. Toss and serve with parmesan (and parsley, if you like it).

Rigatoni Arrabbiata with Fresh Mozzarella and Hot Italian Sausage

This is the dish that my husband requests every Sunday night regardless of the weather. He just calls it "Sauce" and never fails to clean the bowl. It's spicy and delicious, and it really satisfies any pasta craving. This recipe makes enough for 4-6 adults, but don't hesitate to pop any leftovers into the freezer for a quick and easy weeknight meal. Great for entertaining or for a Sunday evening dinner, this sauce is sure to please!

Ingredients:
5 links of hot Italian sausage (honestly, Johnsonville is great...don't tell my Sicilian grandpa I said that!)
1 14 oz. can crushed tomatoes
1 14 oz. can chopped tomatoes
1/2 cup cabernet
1 small yellow onion, diced
1 6-8 oz. package of baby portabella mushrooms, quartered
2 cloves of garlic, minced
2 tbsp. red pepper flakes (tweak this depending on how spicy you like it)
2 tbsp. extra virgin olive oil
1 tbsp. butter
salt, black pepper
6 oz. of fresh mozzarella, chopped into bitesize pieces (you can also use bocconcini for this)
3/4 lb. of rigatoni

Assembly:
Brown sausages over medium-high heat on each side (5-6 minutes) and remove from pan. Add oil, butter, red pepper flake, onions and mushrooms and saute until golden. Add garlic and saute 1 additional minute. Remove pan from heat and add cabernet. Return to heat, reduce to medium low and simmer for 4-5 minutes. Add tomatoes, salt and pepper and bring to a boil. Slice sausages on the bias and add to sauce. Reduce to low and cook, uncovered, for 1-1 1/2 hour. Just before serving add mozarella. Cook rigatoni to al dente. Serve with grated parmeggiano reggiano cheese and a crusty baguette.