Fingerling Potatoes with an Italian Arrabbiata Sauce
Posted on July 19, 2012
Spice up your potatoes with an Italian Arrabbiata Sauce. These potatoes work well as a side with steak, panini, chicken, or sausage.
Arrabbiata in Italian means angry which translates to spicy when used to describe food and sauces.
Note: You can tone the sauce up or down by adjusting the red pepper flakes. The recipe below is for a medium heat, just enough to get your attention but not enough to distract you.
Fingerling Potatoes with a Spicy Arrabbiata Sauce
1 pound of fingerling potatoes
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 Bay Leaf
For the Arrabbiata Sauce
1. In a large pot, heat the oil over a medium-high flame. Add the onions, garlic, pancetta and saute until the onions are translucent, about 10 minutes.
2. Add red pepper flakes and 1/2 teaspoon each of salt and pepper.
3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
4. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
5. Bring the sauce to a simmer, stirring often.
For the Potatoes
1. Rinse and slice the potatoes in halves.
2. Mix the potatoes in olive oil and salt (to taste) and put them in a dish that can go in the oven with a cover.
3. Add enough of the sauce to coat the potatoes and bake in the oven at 375 degrees for 30 minutes.
4. After 30 minutes add more sauce to cover the potatoes (mix well) and bake in the oven for an additional 30 minutes.
5. Check the potatoes to see if they are soft and ready to serve, if they are still stiff put back in the oven for another 30 minutes.
6. Adjust with salt and pepper for your taste if needed