Sauté 100 gm diced pancetta in a saucepan over medium heat 1 minute & drain. In the same pan, heat 1/4 c extra virgin olive oil and add pancetta, 1 tsp minced garlic (about 2 cloves) and 1/2 onion, diced. Cook 2 minutes, stirring occasionally. Add 1- 16 oz can cherry tomatoes (or petite diced tomatoes) and bring to a boil; reduce heat to low. Stir in 2 tsp crushed red pepper flakes, 1/2 tsp sugar and 1/4 salt. Cook, stirring occasionally, for 15 minutes.
Meanwhile cook 1 500 gm box penne or linguine pasta in a large pot according to package directions. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and sprinkle with freshly shredded Pecorino Romano cheese. Stir 1/4 c thinly sliced fresh basil into tomato sauce and pour 2/3 of sauce over pasta. Toss to coat. Top with remaining sauce and serve.
Garnishes: Romano cheese shavings, fresh basil sprigs
– Gabriella Pelli Lapointe, Gabriella’s Restaurants, 1919 Columbia Ave, Rossland, 250-362-7375, www.gabriellaspasta.com. Arrabbiata literally means “angry” in Italian; the name of the sauce refers to the spiciness of the chilli peppers. It’s an easy recipe and our household favourite!