"Arrabbiato means angry in Italian - the name of the sauce is due to the heat of the chili peppers. It is a pasta sauce made from garlic, tomatoes, and red chili peppers cooked in olive oil. Basil is sometimes used, although many chefs do not. The dish is usually served with pasta (especially penne and may have chopped fresh parsley sprinkled on top." [1]
I've adapted the conventional Arrabiata to include a few more ingredients and flavours. Give it a go you shall not be disappointed.
Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Serves: 4
Ingredients:
2 Red onions chopped
2 cloves garlic - crushed
2 chillies finely chopped
Ginger - about a garlic clove size - finely chopped
2 Tins of chopped/whole tomatoes
1 Tblsp Tomato paste
Chorizo - thinly sliced (A meat alternative is bacon)
Green and Red pepper chopped
Big handful of whole cherry tomatoes
Glass of Red Wine
Oregano
Lemon
Sugar
Salt
Olive Oil
Recipe
With some olive oil fry the onion, garlic, chilli and the ginger together.
When the onions have gone slightly translucent add in the chorizo. Stir for a minute and then add the canned tomatoes, the whole cherry tomatoes and a tblsp of tomato paste. Also add some Oregano. Stir with all the ingredients. Add salt and pepper to taste. Add in the small glass of red wine. Stir. Leave to simmer for 10 minutes. Add in the peppers. Stir. Leave to simmer for another 15mins. Season if you think necessary.
While simmering the Arrabiata for the last 15 minutes put on the penne or whichever pasta you choose. When serving up, rather place your pasta in a big bowl and stir in the sauce to really base the pasta.
Buon appetito
No comments:
Post a Comment