Arrabbiata Sauce
From:	Manon, Saint-Hubert, Quebec, Canada
Comments:	A recipe from Mami Dou. It is difficult to double this recipe because of the wine evaporation, which is hard to get right with a large quantity. Excellent spooned over pasta noodles, such as penne noodles, sprinkled with freshly grated Parmesan cheese... and any food lover's eyes will sparkle with appreciation!
Servings:	4 to 6
Ingredients	Preparation
Olive oil 1 clove garlic, minced 1/2 Spanish onion, chopped 3 or 4 green onions, minced 4 or 5 drops Worcestershire sauce 1/2 sweet red pepper, diced 1/2 can ripe olives, diced 1/4 to 1/2 cup [60 to 125 mL] white wine Seasoned salt, to taste Pepper, to taste Basil, to taste 1 can tomatoes, drained and diced 1 pack 'Al Diavolo' [Devil's] sauce mix [optional] 4 tablespoons [60 mL] or more dried tomato pieces 2 tablespoons [30 mL] or more pesto Garlic chili sauce, chiles or Tabasco sauce, to taste 1 tablespoon [15 g] sugar	Cover the bottom of a large flat surface skillet or a casserole with olive oil. Brown together minced garlic, chopped Spanish onion and minced green onions for 2 or 3 minutes, until tender. Stir in Worcestershire sauce, for 1 minute. Add and stir-fry together sweet red pepper and ripe olive dices, for 3 minutes. Pour in white wine; simmer for 3 to 5 minutes. Sprinkle with seasoned salt, basil and pepper. Mix in drained tomato dices; simmer for 3 minutes before stirring in, if desired, Devil's sauce mix. Mix in dried tomato pieces, pesto, garlic chili sauce, chiles or Tabasco sauce, and sugar; simmer for 1 to 2 minutes. If desired, strain sauce, except if sauce mix was mixed in.