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Arrabbiata Pasta Sauce

Updated: Feb 13



Prep Time: 15 minutes

Cooking Time: 30 Minutes

Serves: 4 - 6 people


Arrabbiata sauce is one of the classic Italian Sauces originating from somewhere near Rome in Italy. Arriabbata means angry in Italian and that is a very appropriate name for this sauce as it packs a serious kick, the chilli infused oil you cook with will definitely make you sweat! Strictly speaking, an arrabbiata sauce shouldn’t have herbs in it, but I feel it is improved with either the addition of fresh oregano or basil. Try it out and decide for yourself.


Ingredients


3 tablespoon rapeseed oil

2 teaspoons chilli flakes

2 medium onions chopped

5 garlic cloves sliced

Two tins tomatoes

Handful of oregano or basil (optional)

Couple of handfuls of Parmesan

500g Penne Pasta


Instructions


  1. Heat the oil in a heavy bottomed pan on a high heat

  2. Add the chilli flakes and fry briefly, for about 10 seconds, to infuse the oil with their flavour

  3. Add the onions, give a stir and fry until just starting to brown, about 4 - 5 minutes

  4. Add the garlic and fry for another 60 seconds

  5. Add the two tins of chopped tomatoes and herbs if you are using them, once it starts to bubble turn the heat down to low and simmer for 30 minutes, the oil should have separated from the sauce a bit

  6. In the meantime cook the penne pasta according to the packet instructions, start the pasta so it will be ready when the sauce is finished

  7. When the Pasta is finished cooking, drain and mix through the arrabbiata sauce.

  8. Serve up the pasta, sprinkle over some cheese and garnish with a sprig of oregano



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