Pasta with arrabbiata sauce is a traditional Italian preparation characterized by its delicious spicy flavor. Its name comes from that intense flavor, which in Italian means “furious”. This Roman sauce is based on tomato and hot chili. Neither can garlic and olive oil be absent; from that base you can add other touches of flavor.
This pasta with arrabiata sauce has, among its nutritional virtues, providing vitamin C to the body. This vitamin, found in tomatoes, is an antioxidant that protects healthy cells. It also strengthens the immune system and prevents the natural aging process.
Arrabiata Sauce Recipe
- One kilo of tomatoes, peeled or crushed
- 2 or 3 cloves of garlic
- 3 or 4 chillies or red chilies
- Virgin olive oil
- 3 or 4 fresh basil leaves (Optional)
We are now going to detail how to prepare the arrabiata sauce at home, a traditional sauce of Italian cuisine, quite similar to tomato sauce, but which is more tasty thanks to the spicy touch that we will give it, being able to optionally add some leaves of fresh basil, which gives it a fresh touch that is very interesting to offset the spicy touch. It is a perfect sauce to serve with all kinds of pasta dishes, especially for those who like to eat with a good dose of spice. If you prefer to enjoy a very tasty but less spicy arrabiata sauce, you can make it using less chilli.
We will start by preparing the basic tomato sauce, which we will make using natural tomatoes, can peeled tomatoes or crushed tomato, whichever you prefer to use and is more comfortable for you. If you have some good natural tomatoes of the time, you will undoubtedly get a tastier sauce, but if it is not in season or you do not have at that time, peeled and canned tomatoes are a good option to consider to get a quality sauce. Whatever we use, we are finally going to cut them into pieces, washing them previously if they are natural to remove dirt, and we reserve them once we have chopped them all up.
We peel the garlic cloves and slice them not too thickly, so that we have thin slices. We heat a saucepan with a good drizzle of extra virgin olive oil, over a rather low heat, and first we are going to lightly brown the rolled garlic and the chillies, whole or chopped, being careful not to burn them. Then we add the chopped tomatoes and season them to taste and let them cook over a rather low heat until the tomato sauce is well concentrated, which can take us between 30 and 35 minutes more or less, depending on the temperature at which let's cook it, to get a tomato sauce with a good texture and a good flavor.
Once the sauce is ready, we are going to test it to see if it is necessary to correct the salt point or if it has been very acidic, which we could compensate by adding a little sugar to the sauce. Finally we are going to add a little oregano and the finely chopped basil, having washed it before and leaving the stems removed, since we only want to use the leaves. We stir the sauce well so that all the ingredients are mixed and we would have our Arrabiata sauce ready to serve hot. Once we put it on the pasta dish that it is going to accompany, the usual thing is to grate a good amount of Parmesan cheese on top, which makes us complete a really spectacular pasta dish, which you are sure to love.
Servings / Units: 1
Approximate Preparation Time: 60M
Approximate Calories: 125
500 g pasta
1 kg of tomato
3 garlic cloves
½ teaspoon oregano
5 tablespoons of extra virgin olive oil
½ red pepper
½ green pepper
1 tablespoon cayenne pepper
Heat a saucepan with a liter and a half of water and add a teaspoon of salt. Leave it in the kitchen.
Heat another saucepan with a liter of water. When it is boiling, add the tomatoes and let them cook for only 30 seconds. After this time, remove them and put them in cold water. Remove the skin from the tomatoes. Reserve. This process is called scalding.
Crush the tomatoes with the help of a blender or a manual grinder. Then pass through a strainer so that the seeds do not make the preparation bitter. Reserve.
Finely chop the onion into small pieces and reserve.
Cut half a red pepper and a green pepper into small pieces and reserve.
Finely chop the garlic cloves. Reserve.
Heat a large frying pan, add extra virgin olive oil to cover the base. Add the onion and add salt and pepper to taste. Sauté for a few minutes without turning any color.
Once the onion is poached, add the bell pepper, garlic and cayenne pepper. After two minutes, add the crushed tomato. Cook over low-medium heat until most of the liquid evaporates (approximately 20 minutes).
Add the pasta to the first saucepan (the same one that should already be with the boiling water). Cook for eight minutes. Remove from the kitchen and drain. Serve a portion of pasta on each plate and add the arrabiata sauce. To serve.
Pasta with Arrabiata sauce
Web page was built with Mobirise