I love strand pasta. John is more of a “shapes” man. So we always have a pasta debate before making dinner. I think that smooth sauces should get strands and piece-y sauces should get shapes. My argument won the day so we ended up making spaghetti. Yay!

The arrabbiata sauce is spicy. Along with crushed tomatoes, tomato paste, onions, garlic, bell pepper, and poblano chile I added a teaspoon of red pepper flakes, 2 large squirts of sriracha, and 5 shakes of Tabasco. I made the sauce on Tuesday morning so it had two days to improve. It was really tasty and not as spicy as you might imagine.

To round out our dinner I assembled a packaged Buffalo flavored salad. That’s chicken wing Buffalo dressing not some odd bovine flavored sauce!