Arrabbiata Sauce
Servings 4
Equipment
- Chopping-board
- Sharp knife
- Wide pan
- Stainless steel masher
- wooden spoon
- large pot
- Colander
Ingredients
- 2-4 Hot chilli’s depending on how hot you can handle it!
- 2 cloves Garlic
- Parsley chopped finely
- Basil
- Rock Salt
- 400 grams Busiati Trapanesi
- 800 grams Tomatoes 28.22oz. Peeled
- Pecorino cheese Grated
- Salt and Pepper
- EVOO
Instructions
- Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.
- Place a wide pan on medium heat and add 2-3 generous tablespoons of EVOO to it.
- Crush 2 x cloves of garlic and add them to the pan, before mixing the most important ingredient to our pasta all’arrabbiata: finely chopped chilli to the pan too.
- Mix this through well, dropping it to a lower temperature if it is getting too hot!
- Put the peeled tomatoes into a large mixing bowl, and using your stainless steel masher, break down the tomatoes, so you are left with a thick, rich puree.
- Add salt and pepper to the tomatoes and mix it through well.
- Once the garlic and chilli have simmered for a couple of minutes, add the tomato puree for your pasta all’arrabbiata and mix it through well.
- Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.
- The water should have boiled by now, so after you’ve added a small handful of rock salt – and while waiting for the sauce - add the Busiati Trapanesi and leave to cook until al-dente, for approximately 12 minutes.
- A couple of minutes before the Arrabbiata sauce is ready, add the chopped parsley and break up some fresh basil and drop it in.
- Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce.
- Sprinkle grated pecorino cheese all over the pasta all’arrabbiata, then mix it through.
- E ora si mangia, Vincenzo’s Plate….Enjoy!