All'arrabbiata di Berray

Sometimes you just walk into the grocery store and don't know what to get for dinner. Am I right? Of course I am. This recipe was born from my complete boredom with dinner ideas. Prep time is just about nonexistent, flavors are bold and punchy, and by using a jarred sauce, it cuts cooking time down greatly. This sauce is moderately spicy, and is redolent of Italy with its prominent oregano and basil notes. Feel free to use your favorite noodle, but I recommend one to which the sauce will really cling - like penne, rotini, campanelle, etc. You may certainly use long noodles, but make sure they are thicker - think linguine, fettucine, thick spaghetti... You can also use gluten-free noodles, or low carb...this is a pretty forgiving and customizable recipe. Best of all...this is a healthy dish. Doesn't look like it, though!

All'arrabbiata di Berray

1 medium onion, diced

1 lb. ground chicken (or supreme lean ground beef)

½ - ¾ tsp. crushed red pepper flakes

1 tsp. dried oregano

½ tsp. dried basil

½ tsp. freshly ground black pepper

24 oz. jar roasted garlic pasta sauce

Extra virgin olive oil

8 - 12 oz. penne noodles (I use Dreamfield's low carb noodles)

Heat a large saucepan over medium heat. Add 1 to 2 tbsp. extra virgin olive oil, swirl to coat the bottom of the pan, then add the diced onion. Cook the onion until it is translucent; this will take about 5 - 7 minutes or so. Add the crushed red pepper flakes and briefly cook for another minute. 

Add the ground chicken to the pan and break it down into small pieces. Cook the chicken completely through. You can make the sauce chunkier or smoother, based on personal preferences. Keep in mind at this point, if you are using the leanest meat possible, you will not have to drain it. If you don't want any extra juices in there, just spoon the liquid out.

Crush the oregano and basil between your fingertips and add both to the onion. Add the black pepper and mix everything together well. Add the entire jar of pasta sauce to the pan and stir to combine. Bring the sauce to a low boil, then reduce to a simmer over low heat while you prepare the noodles.

In a pot of boiling, salted water, cook the noodles according to the package directions. Drain well, then add the noodles into the sauce, stirring well to coat the noodles with the sauce. Serve immediately with a bit of freshly grated Parmesan on top, some good crusty artisan bread on the side, and a medium to dry red wine of your choice.

Serves 4