What is the name of the spicy Italian sauce?

Answer 1

Twospicy sauces that come to mind are Arabbiata Sauce(Angry)andFra Diavolo Sauce (Brother Devil). If you Google themyou'll see that both have hundreds of recipes. Everyone makes itjust so slightly different. Arabbiata is a more common Roman dish, with the noodles, typically penne or speghetti,boiled in salty water. In arabbiata sauce, the spicyness usually comes from red peppers, or crushed red peppers. Fra Diavolo, on the other hand, uses chilli pepers to achieve that touch of Itialian "piccante". This is a popular sauce served with various pasta noodles, but is also common to find it on seafood such as shrimp. Hope this helps.

Answer 2

These are some pasta sauce recipes. ITALIAN GRAVY FOR PASTA TOMATO SAUCE (Italy) In southern Italy one can find a thousand variations of this gravy. It is not used in classic cooking in the northern regions. Make a batch and keep it sealed and refrigerated. It will keep for a good week and one can prepare dozens of dishes with this basic "gravy". 1 can (6 oz.) tomato paste 1 quart. Chicken Soup Stock or Basic Brown Soup Stock or use Chicken bouillon 2 cup dry red wine 1/4 cup olive oil 2 yellow onions, peeled and minced 6 lg. garlic cloves, chopped 2 celery stalks with leaves, minced 1 carrot, grated 1/2 c. chopped parsley 1/2 lb. fresh mushrooms, chopped (optional) 1/2 tsp. crushed red pepper flakes 1 tbsp. oregano, crushed 1 tsp. dried rosemary 2 bay leaves 1 tbsp. dried basil or 2 tbsp. fresh 2 whole cloves (optional) 1/2 tbsp. black pepper, freshly ground 2 tbsp. salt, or to taste 1 tsp. sugar 1 lb. pork neck bones or chicken backs and necks In a large pot, place the tomato puree, tomato paste, chicken or beef stock and the wine. Heat a large frying pan and add the olive oil. Saute the onions, garlic, celery, and carrot until they just begin to brown a bit. Add to the pot along with all remaining ingredients. Bring to a light boil and then turn to a simmer. Simmer for two hours, partly covered, stirring often. Remove the bones and discard, or make a private lunch of them. Skim the fat from the top and discard. Store in the refrigerator, covered, in either glass, plastic, or stainless steel. It will keep for a week. Use for a pasta topping or for any other dish calling for Italian tomato sauce or "gravy." This freezes well. Makes 3 quarts. LOW CARB ALFREDO SAUCE 3 1/2 cups heavy cream 3 tablespoons grated Parmesan cheese 2 cloves garlic, minced 2 T onion or shallot, minced 3 tablespoons butter, unsalted 1/2 teaspoon each salt and pepper Melt butter in a saucepan and saute onion or shallot over medium heat until translucent, reduce heat and add garlic, saute one minute. Add remaining ingredients, cover, and simmer over low heat for 20 to 30 minutes. Approximately 28 carbohydrates total; 4 servings, 7 carbohydrates each. CLASSIC BASIL PESTO SAUCE 2 c. fresh basil leaves 2 lg. garlic cloves 1/2 c. freshly grated Parmesan cheese 2 tbsp. freshly grated Romano cheese 1/4 c. pine nuts or walnuts 1/2 c. high quality olive oil Salt and pepper Combine basil, garlic, cheeses, and nuts in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and freshly ground pepper. Process to desired consistency. Let stand 5 minutes. Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing with hot pasta (fettuccine or linguine). CREAMY TOMATO SAUCE 1 pint heavy cream (heavy whipping cream is fine too) 1 can tomato paste (6 oz) 1 12 oz can tomato sauce 1/4 cup butter Melt the butter and add the tomato sauce. Stir. Add the cream and tomato paste. Stir again. Heat through, but do not allow to boil. This sauce tastes great plain, but if you want a spicier version, add the spices after the cream. *Ideas for serving: Pour over chicken, tortellini, or sausages. I personally like tortellini and chicken sausage together. ABBRUZZE MARINARA SAUCE 1 (35 oz.) can imported Italian whole tomatoes 4 cloves fresh garlic, minced 1/2 flat chopped parsley 1 tbsp. dried basil or 1/2 c. fresh chopped 1/4 tsp. red pepper flakes 1/2 c. olive oil 1/2 c. chopped onion Heat oil; add garlic, cooked until garlic turns almond color - do not burn. Add onions, basil, parsley, pepper flakes. Stir and cook for 1 minute. Add tomatoes and liquid. Break up tomatoes with fork. Cook over medium heat for 1 hour. Add more parsley just before serving. This is a basic marinara sauce. For variations add: 1 lb. fresh cleaned mussels, steamed 1 lb. chopped clams for Italian clam sauce or 1 c. sliced pepperoni for Sausage sauce. VODKA SAUCE 1/2 cup of olive oil 1 tsp butter 2 garlic cloves, minced 1/4 cup fresh parsley 1/4 cup onions choped 1 large can whole peeled tomatoes 1 pint heavy cream 1/2 cup vodka salt and pepper to taste In a sauce pan, add oil, butter onions and garlic. Saute until onions are clear. Add vodka, tomatoes and parsley. Slowly mix in the cream. Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve. I hope this helps:)

Answer 3

carbonara Strictly speaking it is pork, not ham.

Answer 4

Italians are known to eat a lot of spaghetti, and other variations of pasta.

Answer 5

Italian brands of pasta include The Glorious Pasta of Italy, Montebello Organic Artisan Pasta, and Pirro Trofie Pasta From Italy.

Answer 6

salsa di pomodoro

Answer 7

carbonara?

Answer 8

Tomato