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This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish; some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies).
- 400 g (14 oz) Penne rigate pasta (cooked "al dente" - see How to cook perfect spaghetti)
- 90 ml (3 ½ oz) Extra virgin olive oil
- 2 Cloves of garlic (finely chopped)
- 2 or 3 Whole dried red chilli (roughly chopped) - see also Using chilli
- 500 g (1.1 lb) Chopped tomatoes
- A small handful of flat leaf parsley (roughly chopped)
- Salt for seasoning
- Chop the garlic and chilli.
- Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
- Sauté for a couple of minutes or until the garlic becomes golden in colour.
- When the garlic has turned to golden, add the chopped tomatoes.
- Stir for a few seconds.
- Season with salt.
- Stir again for few seconds.
- Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.
- A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.
- Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.
- Then, sprinkle with chopped parsley.
- Give a quick stir and serve immediately.
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