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Pasta Arrabiata
We’ve often talked about how different types of pasta in Italy have different names. We’ve cooked spaghetti, lasagna and farfalle, which is butterfly-shaped pasta, many times. Today I want to make pasta arrabiata, which is traditionally made with penne and which will certainly appeal to lovers of spicy food. The right balance of tomatoes, onions and chili peppers is the secret to the perfect arrabiata sauce. The recipe is very simple, all you need is a few pantry staples. But the result is amazing!
Pasta Arrabiata Preparation
Ingredients
200g penne pasta
1 hot chili pepper
1 yellow onion
100ml dry white wine
100ml tomato juice
2-3 tbsp olive oil
1-2 garlic cloves, crushed
30g grated parmesan cheese
Salt and pepper
Pasta Arrabiata: Приготування
Peel and finely chop the onion. Cut the chili pepper into thin slices. Heat up the olive oil in a skillet and add the crushed garlic. Saute it over medium heat for about a minute. Then add the onion and chili. Saute for about half a minute or until the onion is soft and translucent.
Add the tomato juice and the dry white wine. Stir well to combine.
Keep sauteing until about half of the liquid evaporates and the sauce thickens.
Bring a large pot of water to a boil, add a pinch of salt and cook the pasta until it is just short of al dente. It will finish cooking once we add it to the sauce.
Transfer the undercooked pasta into the skillet with the sauce. Add about half a cup of pasta water and stir well.
Keep cooking the pasta in the sauce for about a minute more. Salt and pepper to taste.
Serve with some parmesan sprinkled on top. The amount of cheese will depend on how much parmesan you usually like with your pasta.
Cooking is easy!
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