Name: Arrabiata Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 300 gram Penne; 8 Garlic cloves (- finely diced); 1 Onion (- cut into cubes); 1 tbsp Butter (- optional); 2 cans Tomato Polpa (- or a Jar of Tomatoes); 4 tbsp Extra Virgin Olive Oil; 2 tbsp Pasta water; 1 tbsp Crushed chili; 1 tsp Dried basil; ½ tsp Black pepper; 1 tsp Paprika powder; 1 tsp Salt; 1 cup Fresh Parsley (- optional)

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Ingredients

Tomato Polpa, Onion, Garlic, Chili flakes, Salt, Pepper, Paprika powder, Penne, Olive oil and Butter.

This delicious dish uses a variety of ingredients to create a satisfying meal. Arrabiata pasta features chopped tomatoes, which are also known as tomato polpa. Fresh onions and garlic provide the base; a blend of spices, such as chili flakes, salt, pepper, and dried basil, will enhance the flavor of the arrabbiata pasta. Penne pasta is best suited for this dish, as its shape holds the sauce well. Olive oil and butter accentuate the smooth and rich texture of the ingredients.

Instructions

Place a pot on medium-high heat. Add a generous spoon of butter to the pot. When the butter melts, it releases a rich, silky, nutty taste. This will add a luxurious taste to the tomato sauce. Butter also reduces the acidity of the tomato sauce, ensuring a balanced taste.

Add the roughly chopped onions to the pot as soon as the butter is melted. The onion should be cut into medium-sized pieces to ensure even cooking. Sauté the onions in butter until they caramelize; their sweetness balances the heat of the chili.

After the onions have softened, add the chili flakes and spices. As a substitute for chili flakes and paprika powder, consider using a small amount of bird’s eye chili, fresh red chili peppers, and cayenne pepper. The chilies will add a bold, intense flavor to the arrabbiata pasta sauce.

Continue to sauté the chili flakes and spices, stirring the mixture regularly to prevent the garlic, spices, and chili flakes from burning. If they burn, they will make the arrabbiata pasta sauce bitter, so it’s important to keep stirring the pot. Once the garlic, onion, and chili flakes are sautéed, add the tomato polpa. If you are using whole tomatoes, mash them with a fork as they cook.

The tomato polpa is a thick sauce with a slightly concentrated flavor and intensity. In this time, the flavors will deepen, the heat from the chilis will infuse into the tomatoes, and the sweetness of the onions will balance the acidity of the various tomato elements. Let the sauce simmer for 15 to 20 minutes, stirring regularly to prevent it from sticking or burning.

To prepare the pasta, follow the package instructions. You will typically need a large pot of boiling, salted water. Add the pasta and stir it gently to prevent sticking. To further help with this, you can add a tablespoon of oil. Cook the pasta until it reaches ‘al dente,’ which means it should have a slightly firm texture with a bit of a bite. Once the pasta is done, reserve 1/2 cup of the cooking water and set it aside. Add a few tablespoons of this water to your tomato sauce to ensure it becomes smooth and glossy. Next, combine the rich arrabbiata sauce with the cooked pasta, making sure that the sauce thoroughly coats all the pasta, including the pieces at the bottom of the pot. Finally, stir the pasta and garnish it with chopped parsley. Enjoy your delicious tomato pasta!

What to Serve with Arrabiata Pasta?

Arrabiata pasta can be served with a range of different side-dishes. If you want to a more garlic taste, consider serving with some Garlic Bread. For a fresh and vibrant taste, then this Citrus Pomegranate Salad will be ideal. Other side-dishes include Roasted Brussels sprouts, Grilled Asparagus, Roasted Cauliflower.

How to Store Arrabiata Pasta?

Allow the pasta to cool completely before storing it in an airtight container, where it will keep for three to four days. Freezing arrabiata pasta is not recommended; it is best enjoyed fresh. Instead, you can prepare and freeze the sauce, then make the pasta fresh on the day of serving. The arrabiata sauce can be frozen for two to three months. To reheat, use either the stove or the microwave.