March Sauceness: Arrabiata
Mar 08, 11:43 AM
March Sauceness continues! Every week this month, Chef Plum will teach you an easy, fast recipe for a delicious weeknight dinner. Today, it's all about Arrabiata, spicy goodness with your rigatoni!
INGREDIENTS:
6 tablespoons olive oil
4 fresh mixed-color chillies
1 clove garlic
For the Pangrattato topping.
Olive oil
For the Pangrattato topping.
1 sprig rosemary
For the Pangrattato topping.
breadcrumbs
For the Pangrattato topping.
4 cloves garlic
1/2 bunch fresh flat-leaf parsley
(15 grams).
1 lemon
300 grams spaghetti
Salt
To taste.
75 milliliters vodka or water
400 grams tin of plum tomatoes
Extra virgin olive oil
(If using).
HOW TO MAKE:
Put a large frying pan over medium heat with 3 tablespoons of olive oil.
Prick the chilies 6 to 8 times with a small sharp knife.
Add the chilies and let them cook slowly for 5 minutes, turning with tongs occasionally.
For the pangrattato topping, peel and finely slice the garlic.
Place the sliced garlic in another frying pan with 2 tablespoons of olive oil on medium heat.
Strip in the rosemary leaves and fry for 2 minutes, or until the rosemary is crispy and the garlic starts to soften (you don’t want it to color).
Add the breadcrumbs and fry until golden and crisp, tossing regularly.
Place into a bowl and put aside.
For the arrabbiata sauce, peel and finely slice the garlic.
Finely chop the parsley stalks (put the leaves aside for later).
Finely grate the lemon zest.
Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Add the garlic, and parsley stalks to the chilies, along with the lemon zest, moving everything around the pan.
Pour in the vodka, then carefully tilt the pan to catch the flame (or light it with a long match) and let it flambé – stand back!
Let the flames subside (if you need to put the flame out, swiftly place a large metal lid over the pan). (If you’re afraid to do this, just don’t! You don’t need to! Still tastes delicious!)
Add the canned tomatoes, breaking them up with the back of a wooden spoon.
Add a splash of pasta cooking water.
Gently bash the chilies to release more of their flavor into the sauce.
Taste, then season to taste with salt and pepper.
Use tongs to drag the pasta straight into the sauce.
Roughly chop and scatter the parsley leaves into the pan, then toss everything together.
Drizzle with extra virgin olive oil, if you like.
Divide between bowls or serve on a big platter.
Top with the pangrattato.
INGREDIENTS:
6 tablespoons olive oil
4 fresh mixed-color chillies
1 clove garlic
For the Pangrattato topping.
Olive oil
For the Pangrattato topping.
1 sprig rosemary
For the Pangrattato topping.
breadcrumbs
For the Pangrattato topping.
4 cloves garlic
1/2 bunch fresh flat-leaf parsley
(15 grams).
1 lemon
300 grams spaghetti
Salt
To taste.
75 milliliters vodka or water
400 grams tin of plum tomatoes
Extra virgin olive oil
(If using).
HOW TO MAKE:
Put a large frying pan over medium heat with 3 tablespoons of olive oil.
Prick the chilies 6 to 8 times with a small sharp knife.
Add the chilies and let them cook slowly for 5 minutes, turning with tongs occasionally.
For the pangrattato topping, peel and finely slice the garlic.
Place the sliced garlic in another frying pan with 2 tablespoons of olive oil on medium heat.
Strip in the rosemary leaves and fry for 2 minutes, or until the rosemary is crispy and the garlic starts to soften (you don’t want it to color).
Add the breadcrumbs and fry until golden and crisp, tossing regularly.
Place into a bowl and put aside.
For the arrabbiata sauce, peel and finely slice the garlic.
Finely chop the parsley stalks (put the leaves aside for later).
Finely grate the lemon zest.
Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Add the garlic, and parsley stalks to the chilies, along with the lemon zest, moving everything around the pan.
Pour in the vodka, then carefully tilt the pan to catch the flame (or light it with a long match) and let it flambé – stand back!
Let the flames subside (if you need to put the flame out, swiftly place a large metal lid over the pan). (If you’re afraid to do this, just don’t! You don’t need to! Still tastes delicious!)
Add the canned tomatoes, breaking them up with the back of a wooden spoon.
Add a splash of pasta cooking water.
Gently bash the chilies to release more of their flavor into the sauce.
Taste, then season to taste with salt and pepper.
Use tongs to drag the pasta straight into the sauce.
Roughly chop and scatter the parsley leaves into the pan, then toss everything together.
Drizzle with extra virgin olive oil, if you like.
Divide between bowls or serve on a big platter.
Top with the pangrattato.