1. In a large saucepan, over medium heat, saute onion and garlic in oil about 5 minutes, or until onion is translucent. Add bell pepper and continue to saute another 5 minutes, until onion is lightly golden. 2. Stir in pepperoncini, tomatoes, wine, pepper flakes, oregano, and basil. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes. 3. Bring a large pot of water to a boil, add pasta, and cook until al dente, about 3 to 4 minutes, or according to package directions. Drain and combine with sauce in a large serving bowl. Add parsley and salt, and toss to coat pasta with sauce. Makes 6 servings. Arrabiata is an Italian term for "mad" or "enraged." Its name must have been inspired by the bold red sauce and aggressive seasoning. Start with the pepper amounts given here as a guideline-then slowly increase for extra spiciness. MC-Busted By Karen C. Greenlee By "Karen C. Greenlee"
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|Serving Size: 1 Serving (1546g)|
|Recipe Makes: 1|
|Calories from Fat: 141 (7%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 1224.7mg||42 %|
|Potassium 4227.1mg||111 %|
|Total Carbohydrate 434.7g||128 %|
|Dietary Fiber 69.4g||278 %|
|Sugars, other 365.3g|
|Protein 49.6g||71 %|
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Calories per serving: 2028
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