STEPS:

1. Dry roast the fenugreek seeds in a small skillet. When done, let cool then grind in a spice or coffee grinder. Dry roast the cumin and fennel seeds in a small skillet. Add to the ground fenugreek. Set aside.

​2. In a pot pan, heat the olive oil then add the onion, garlic, red pepper flakes and red chiles. Sauté for a few minutes.

3. Add the chopped tomatoes and the remaining ingredients. Bring to a boil then reduce to simmer for about 45 minutes. Stir occasionally and use a fork to break up the tomatoes. Adjust salt as desired.

INGREDIENTS:

1/8 tsp fenugreek seeds
1/4 tsp cumin seeds
1/8 tsp fennel seeds
2 Tbs extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 red onion, thinly sliced
2 dried red chiles
1 tsp dried red pepper flakes
1 1/2 lb Roma tomatoes, diced
6 fresh basil leaves, chopped
1/8 tsp marjoram
1/4 tsp oregano
1 tsp sugar
1/4 cup red wine
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 lb penne pasta
​2 Tbs Italian parsley, chopped

4. While the sauce is cooking, prepare the pasta according to the instructions until al dente. Drain and transfer to a large serving bowl.

5. Pour the sauce over the pasta and toss well. Top with the chopped Italian parsley.

Arrabbiata Sauce with Penne [Indian fusion Recipe]

Including this sauce in my repertoire of Indian fusion cuisine was natural due to the commonality of ingredients. A healthy tomato, onion and garlic sauce is common in both Italian and Indian cuisines so the integration of a few Indian spices and techniques turn this sauce into a delightfully robust dish. Since Arrabbiata sauce got its name from the word arrabbiato which means angry in Italian due to the heat generated by all of the chiles I felt compelled to add a few dried red Indian chiles to the pot to stir up some additional heat.