Proceed to the following section in order to obtain the recipe for my tomato and chili sauce that is used with pasta. It is often good to have a large collection of go-to recipes that are simple to prepare and make the majority of their ingredients from products that can be found in the pantry or refrigerator. Having such a collection can be rather time-consuming to compile, but it is well worth the effort. As a result of this, one of my favorite ways to eat pasta is to cover it with a sauce that is made of tomato and chili. The recipe can be prepared in a matter of minutes, requiring just four ingredients, and is a favorite with individuals who eat meat as well as vegetarians and people who don't eat meat. 
In point of fact, it's based on a classic pasta sauce called arrabbiata that comes from Italy. When preparing a dish that consists of only a few fundamental components, such as this tomato sauce with chili, it is imperative to make use of the highest-quality ingredients that can be available. It is recommended that you use San Marzano canned tomatoes for this, and the addition of a few fresh cherry tomatoes will make the finished product taste even better than it already does. In the event that you find that the sauce does not have enough sweetness, it is OK to add a little bit of sugar to it. This is particularly acceptable after you have tasted the sauce and ensured that it has been seasoned appropriately with salt and pepper. To prepare the onion, first, slice it into as small of pieces as you can, and then add it, along with one tablespoon of olive oil, to a skillet that has a strong base. Cook over medium heat until the onion is soft and translucent. Before adding the can of tomatoes, soften the mixture by warming it over low heat for about ten minutes while you crumble a few dried red chilies or some chili flakes and sprinkle them over the top. This will prepare the mixture so that the tomatoes may be added. Bring to a simmer, then continue cooking over low heat for an additional ten minutes while stirring the mixture often. When the mixture reaches a simmer, remove it from heat. 
Bring everything back up to a warm temperature after you have added one fresh tomato of medium size or four cherry tomatoes that have been peeled and sliced. The final component of this chili tomato sauce is a good grind of black peppercorns. The purpose of this component is to unify all of the flavors and make them more comparable to one another. In this recipe, the sweetness of the tomatoes is well balanced by the dish's slight spiciness, which comes from the chilies. This dish may be made vegetarian by omitting the chilies. Not only is this tomato and chili-based spaghetti sauce delicious when consumed on its own, but it is also a wonderful building block for a wide variety of diverse cuisines. When it comes to garnishing a dish, some of the best options include parsley, basil, and oregano, all of which are fresh herbs (or even a mix of all three). You can give the impression that a vegetarian dish contains more meat by adding additional vegetables, such as sliced bell peppers or courgettes, to the dish. You might also add some meat to the meal by way of chicken or meatballs. 
This would fall under the category of "meat." Lardons of bacon that have been fried to a crisp consistency and seasoned with salt is one of my favorite toppings to offer alongside this dish. The end result is quite similar to Pasta Alla Amatriciana; however, whereas the traditional Italian recipe would have called for a sort of cured pork known as guanciale, which is produced from the cheek of pigs, I often substitute bacon bits or pancetta instead of using guanciale. After you have finished draining the pasta, set part of the cooking liquid aside, and then add the pasta to the sauce, you must first ensure that the pasta has been well drained. It is imperative that all of these components be well mixed together in order to ensure that the tomato chili sauce coats the pasta in an equitable manner. The sauce will have an easier time sticking to the pasta if it is helped along by the cooking water from the pasta. Serve in bowls that have been prepared, and sprinkle a generous amount of the grilled lardons over the top of each individual serving. Whether you decide to prepare a meat-based version of pasta or a vegetarian form of pasta with this tomato chili sauce, you should always serve it with grated cheese, such as Parmesan or Pecorino. 
This is because grated cheese adds flavor and texture to the dish. It is important to keep in mind that cheeses such as Parmesan and Pecorino Romano cannot ever be used in vegetarian cooking because the production of cheese requires the use of animal rennet. If you are attempting to prepare pasta Alla arrabbiata as a vegetarian dish, this is something you must keep in mind. However, there are a great many vegetarian substitutes for pecorino cheese, and the vast majority of people are unable to tell the difference between the two. Pecorino cheese is traditionally made from sheep's milk. This particular recipe has been altered so that the pancetta or guanciale is fried separately and then added at the very end rather than being cooked alongside the onion and then added to the tomato sauce while it is simmering. 
It goes without saying that pasta alla amatriciana is not vegetarian, but this dish, in particular, has been modified so that it can be turned vegetarian if desired. Because at least some of the fat from the pig is removed during the cooking process, the final product is a dish that is generally healthier than it would have been otherwise.
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