Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. “Arrabbiata” literally means “angry” in Italian, and the name of the sauce is due to the heat of the chili peppers.
MJ had bought a jar of Arrabbiata sauce, which we had over spaghetti (you’re really supposed to have it over penne past). It was pretty good, as I recall, but there was half a jar left, and a month later there was still half a jar left. The nice thing about modern commercial foods is that their constituent chemicals are so inimical to life that they last a long time in the fridge.
Feeling angry one morning, I decided to try it
on in oatmeal. I used a rather bland chicken broth that we’d cooked up from some legs, and added two dinner tablespoons of Arrabbiata. Given the way the sauce dominated the flavors, I probably should have just used water.
Setup: 1/3 cup of stone ground rolled oats, two dinner tablespoons of Arrabbiata sauce, two dinner teaspoons of potato flakes, one cup of broth, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove.
Results: Pretty good, if you like garlic and chili peppers for breakfast. I forgot that adding additional liquids to the broth tended to make the oatmeal a little sloppy, and had to add a third teaspoon of potato flakes. To maintain tradition, I topped it with shredded Parmesan cheese, but that didn’t really help. What was missing was a nice glass of Chianti Classico ’07.