Zuppe all'Arrabbiata

Literally translated from Italian to English, this means "Angry style soup". Which I felt was an appropriate name for a recipe created on a rather frustrating day in Boston. The phrase all'Arrabbiata is typically spotted on the menus of most Italian eateries and refers to a tomato sauce that is "made angry" from the addition of hot peppers. Cooking in my Small Boston Kitchen today, I felt that this was an appropriate name for this dish not only because the hot Italian sausage gives this soup some heat, but also because, well, I was also a little angry about my beloved Patriot's rather abrupt end to their season.

Only a couple more months until baseball starts up. Let the countdown begin...

*Sigh*

Zuppe all'Arrabbiata
- 3 hot sausage links, casings removed
- 1 bag of carrots, peeled and cut into whatever shape you prefer
- 1 box button mushrooms
- I roasted red pepper, diced
- 1 cup fresh frozen corn
- 1 onion, peeled but left whole
- 1 bay leaf
- 2 boxes of beef stock + 1 box refilled with water
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp rosemary
- 1 -2 cloves garlic, minced
- leaves of fresh baby spinach, torn
- 1/2 box whole wheat linguine, broken into small pieces
- Salt and pepper to taste

In a big soup pot, brown the sausage and break into small pieces. Add garlic and saute for a couple of minutes. Toss in mushrooms and cook until they start to brown. Add in beef stock, whole onion, bay leaf, thyme, oregano, rosemary, carrots and roasted red pepper. Stir thoroughly making sure to scrape any brown bits from the bottom of the pan. Cover and simmer on medium low until the carrots starts to soften. Once the carrots soften, add in frozen corn. Next, boil the pasta in salted water. Do not add the pasta directly into the soup or the pasta will expand and the soup will get cloudy. Spoon a little pasta into a bowl. Ladle the soup onto the bowl and top with fresh torn spinach.