I adapted Marcella Hazan's famous Tomato/Onion/Butter sauce. The recipe is pretty perfect already, but I decided to add two dried Mexican Pequin chili peppers and three cloves of garlic, and used canned diced tomatoes from the pantry.
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<br />Pequin peppers are tiny and cute, but pack a lot of bite – up to five times hotter than a jalapeno, they say! But fear not – using just one pepper gives this sauce a surprisingly even heat.
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<br />The final result: A punch of sweet and savory heat, with a rich, creamy flavor (but not heavy). Think of it as a velvet-clad Arrabbiata!
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