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Mar 26, 2015 By Shereen Pavlides for The 2 min read

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Nancy Rokos/The Times

Chef Shereen Pavlides version of Linguine Arrabbiata.

Nancy Rokos/The Times

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Chef Shereen Pavlides prepares her creation of Linguine Arrabbiata.

Nancy Rokos/The Times

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides cooks a classic, sweet Italian sauce.

To watch Chef Pavlides make this dish, visit www.heraldstandard.com.

Linguine arrabbiata

Yields: 6 servings Prep time: 10 minutes Blend time: 30 minutes

3 tablespoons olive oil

1 large onion — diced (1 1/2 cups)

1 red fresno or jalapeño chili pepper – stemmed, minced

kosher salt / fresh finely ground black pepper

6 garlic cloves – minced

3/4 cup chardonnay wine

1 (28-ounce) can crushed tomatoes

1 (28-ounce) can San Marzano whole tomatoes – crushed with hands

2 1/2 teaspoons dried basil

2 teaspoons dried parsley

3/4 pound linguine or tagliatelle

fresh basil – thinly sliced, to garnish

Heat oil in a 4-quart sauce pot over medium heat. Add onions, chili pepper, season with 3/4 teaspoon salt and 2 turns on the pepper mill. Sauté until tender, 2 – 3 minutes. Add the garlic and sauté until fragrant, 30 seconds.

Deglaze with the wine until reduced by half, 3 – 4 minutes. Pour in both cans of tomatoes, then fill each can 1/3 of the way with cold water, rinsing the excess tomato juices. Pour the tomato water into the pot, cleaning the cans.

Add basil, parsley and season with 2 teaspoons salt and 10 turns on the pepper mill. Stir well to combine. Bring to a gentle boil over medium-high heat. Reduce to medium-low and continue to cook until all the flavors come together, about 30 minutes. Stirring periodically.

Meanwhile: Bring salted water to a boil over high heat in a 6-quart pot. Add pasta and cooked until well done, 10 – 12 minutes. Drain. Return pasta into the same pot.

Remove sauce from the heat. Using a hand held immersion blender, puree sauce in the pot until smooth. Season to taste. Ladle half of the sauce into the pot with the pasta. Toss well to combine. Allow the pasta to set and absorb the sauce before serving, about 2 minutes.

Divide linguine among 6 pasta bowls. Garnish with fresh basil.

(Note: Pour remaining Arrabbiata sauce in a freezer safe quart-sized container (you should have enough to fill the container). Cool sauce at room temperature before adding the tight fitted lid. Can freeze up to 3 months. Thaw, re-warm and toss with cooked pasta before serving).