ISO Spicy tomato sauce for pastas
Not sure if this is generally the same as an arrabbiata sauce that was posted in an earlier thread.
I've been to a number of Italian restaurants as well as one Portuguese restaurant that have used a spicy tomatoey sauce for their pasta, usually with clams and mussels. The weird thing is, I didn't notice any flakes of red pepper or its seeds. Maybe it's a wine or something? And it was only mildly spicy, nothing powerful at all.