Six Alarm Arrabbiata Sauce

Elevate your pasta night with this quick and easy Six Alarm Arrabbiata Sauce recipe. Packed with flavor and a fiery kick, this classic spicy Italian sauce gets an upgrade thanks to our secret ingredient: Six Alarm Crushed Chile. This handcrafted blend of New Mexico, California, Guajillo, Arbol, Pasilla, and Habanero chiles adds a complex heat that will tantalize your taste buds. Get ready to experience arrabbiata like you've never tasted it before!

Six Alarm Pasta all'Arrabbiata

Makes about 2 cups of sauce (enough for 1 pound of pasta)

Ingredients:

• 1/4 cup extra virgin olive oil

• 1/2 cup minced yellow onion (about 1/2 of a medium onion)

• 3-4 cloves garlic, minced

• 1 to 2 teaspoons Six Alarm Crushed Chile, divided

• 1 (28oz) can whole peeled tomatoes

• Kosher salt

Directions:

Heat olive oil in a large skillet over medium heat. Add minced onion and cook, stirring occasionally, until it begins to soften and turns translucent. Add garlic and 1 teaspoon Six Alarm Crushed Chile and cook, stirring constantly, until fragrant, about 30 seconds.

Add tomatoes and their juice, using the back of a wooden spoon to crush and break up the tomatoes. Bring to a boil then lower heat and simmer 15-20 minutes, until sauce has thickened and flavors have melted. Season to taste with kosher salt and additional Six Alarm Crushed Chile, if desired.

Make ahead: Sauce will keep in the refrigerator in an airtight container for up to a week and freezes well for up to 3 months.

To use: Gently reheat sauce in a large skillet over medium-low heat. Bring 4 quarts of water to boil. Add 1 tablespoon kosher salt and 1 pound dried pasta of choice (I love a short pasta like penne or rigatoni with this sauce, but whatever you've got works!). Boil pasta until it is al dente (cooked but not mushy, with just a tiny amount of bite). The cooking time on the package is usually good.

Using a slotted spoon or spider, transfer cooked pasta directly to the sauce skillet and stir to coat. Add pasta cooking water about a tablespoon at a time (up to about 4 tablespoons), until sauce is glossy and coats the pasta nicely. Serve immediately with some fresh basil and freshly grated parm alongside.