‘Angry’ Sauce with Summer Vegetables

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There are three pieces to the story behind this recipe:

1.  Five (5!!!  How does time go by so fast!?!) years ago, one of my best friends {Natalie} and I took a cooking class in Orvieto, Italy; a small walled-city in Umbria.  I am sure I have mentioned it at least 100 times before because it was one of the best things I have ever done, for so many reasons.  Natalie and I referred to the trip as “life-changing”, when we got home and tried to describe it to our friends.  We spent our days in Orvieto cooking, eating, shopping (for food and clothes : )), taking pictures, and laughing A LOT with the American culinary students whom at the time, were also working in the restaurant where our class was based.  I always think of the whole thing as a very sensory experience because it was all “smell this…”, “touch this…”, “taste this…”, and the food we made was so simple, yet beautiful {Meats Grilled with Fresh Herbs, Homemade Bread & Pasta, Salads with Crispy Greens and Milky Cheeses, Roasted Vegetables, and Wine-y Sauces – YUM!}.  One of my favorite meals was a handmade “Umbrichelli” (~ A long, rustic, tubular pasta made with flour, water, salt, and olive oil, and rolled by hand.) with Arrabbiata {Angry} Sauce.  The Arrabbiata was unlike any I had ever had before because we used fresh – not canned – tomatoes and white wine as ingredients.

2.  My family and I go to a restaurant near the beach, where they serve chopped zucchini mixed with Marinara Sauce and herbs, during the summer.  I had forgotten about it until it came out on a plate next to the lobster tail I ordered, last week : )  I actually liked that better than the lobster, and vowed to make it at home.

3.  Growing up, Sunday dinners meant 1 of 2 things:  Going over to my Grandma’s house for roasted chicken, or staying in while my Dad made his world-famous (“Famous” in our world, at least!) sauce.  Even now, I equate Sundays with those meals, and decided that today, we’re going to opt for the sauce!

This then, is a combination of all of the above.  It’s the Arrabbiata from Zeppelin {The name of the restaurant.}, with a couple of slight adaptations.  I have a printed recipe book from the class, which I would have photographed directly for you, however, the pages are tattered and the recipe itself is pretty rudimentary.  It has directions like: “Stir for a while” and “Add some water”.  ♥ That.  I mixed the sauce with green beans here (My favorite!), and because I like it a little soupy (It’s perfect for dipping bread in, that way.), I cooked it down less than I would if I had used a summer squash instead, given the water content.  It’s also delicious on top of pasta of course, but if you try it, I think you might find that vegetables are the way to go : )

 

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'Angry Sauce' with Summer Vegetables
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6
Ingredients
  • For the Sauce:
  • ½ cup olive oil
  • 5 garlic cloves, minced
  • 2 teaspoons red pepper flakes
  • 4 cups diced fresh tomatoes
  • 1 cup white wine
  • Salt & pepper to taste
  • 2 sprigs fresh oregano, chopped
  • For the Beans:
  • 1 pound green beans, trimmed and blanched
Instructions
  1. For the Sauce:
  2. In a large saucepan, set over low heat, gently sweat the garlic for 3-4 minutes, until fragrant but not browned.
  3. Add the pepper flakes, tomatoes, and wine to the pan with salt & pepper. Raise the heat to medium, and continue to cook and stir occasionally, for approximately 20-30 minutes, depending on how thick you want the sauce.
  4. Add the fresh oregano to the pan, with the green beans (or vegetable of your choice). Toss and serve!
Notes
I love this spicy sauce paired with green beans, but it is equally as good with summer squash and snap peas! Try it!

 

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Have you guys tried Averna?  Averna is an Italian liqueur produced in Sicily, distilled from a {Secret!} blend of dried fruits, herbs, flowers, spices and licorice, finished with caramel.  It’s historically served as an aperitif or digestif, on its own or with a chunk of ice (I like it with just a teeny-tiny splash of club soda.), but has also proven to be a fun mixer.  It was perfection served here before a big green salad, these spicy beans, and a loaf of crusty bread.  Once the weather cools down, and I need a little warming up, I am going to try adding a bit to a Bourbon Manhattan.  Sounds good, right?

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6 Responses to ‘Angry’ Sauce with Summer Vegetables

  1. Natalie DiFusco-Funk says:

    I made the blog again!!!! I feel like our life changing trip could provide inspiration for every entry! Love you friend and love our angry sauce! Maybe Nutella gelato next?

  2. huntfortheverybest says:

    looks like the perfect way to eat green beans!

  3. Cecile says:

    I’m so jealous that you took that cooking class in a town in Umbria – how awesome. And the ‘angry’ sauce looks awesome as well !!

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