arrabiata sauce for pastarating:
Thanks to Chris Comley for this one.
Soften a finely chopped onion and, if you like, a mashed up clove of garlic or two in quality oil. When its soft but not browned, lob in tomatoes*, and a finely chopped birds-eye chilli (one should be ample for a two-to-four serving quantity, but it's entirely up to you!!!) and salt to taste. A pinch of oregano. A little white wine perhaps, a dash of wine vinegar. Simmer a while. You can cook it for as little time as it takes to cook the pasta though you'll get a better flavour if you can simmer it for fifteen to twenty minutes.