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Pasta Arrabbiata | Spicy Red Sauce Pasta | Easy Tomato Pasta
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RECIPE
INGREDIENTS
Pasta:
350 grams penne pasta
2 teaspoons salt
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parmesan cheese, grated, to garnish
Sauce:
1 kilogram tomato, scored on top, blanched, peeled and chopped
1 tablespoon olive oil, extra-virgin
1 tablespoon butter
5 cloves garlic, chopped
2 dried red chillies, finely chopped
1⁄2 teaspoon thyme, dried
1 tablespoon white wine
1 1⁄4 teaspoons salt, or to taste
2 teaspoons black pepper powder
1 tablespoon tomato ketchup
1 handful basil leaves
1 teaspoon sugar
COOKING METHOD
- Use a sharp knife to score a small X on the top of each tomato. Blanch in boiling water for about 1 minute, remove, and plunge into ice-water to stop tomatoes from cooking. Once cool enough to handle, peel off the skin. Chop tomatoes roughly, removing seeds, but saving any juices. Set aside.
- Place a heavy skillet or frying pan over high heat and add oil. Once hot, spoon in butter; stir and melt. When the butter stops foaming, add garlic and stir. Toss in red chillies, stirring to combine. Add thyme and stir again. Once the garlic has colored slightly, pour in white wine to deglaze the pan. The wine will come to a boil and evaporate.
- Tip in blanched / chopped tomatoes and stir to combine. Bring to a boil, reduce heat to medium, cover, and simmer for 15 to 20 minutes, stirring occasionally. Toss in salt, pepper, tomato ketchup and fresh basil leaves. Stir to combine; cook for another 3 – 5 minutes. Add sugar and stir.
- While the tomato sauce is cooking, bring water to a boil in a medium saucepan. Add salt and penne pasta, and cook as per instructions on the pasta packet, till al-dente, about 10 minutes. Remove from heat and drain, reserving about ½ cup pasta water.
- Add cooked pasta to the tomato sauce in the skillet; stir to coat well. Pour in 1-2 tablespoon of the reserved pasta water (more if needed) to loosen the sauce and help it coat the pasta. Cook for another 2 – 3 minutes. Remove from heat.
- Spoon pasta into serving bowls or plates. Top with freshly grated parmesan and serve immediately.
- Use a sharp knife to score a small X on the top of each tomato. Blanch in boiling water for about 1 minute, remove, and plunge into ice-water to stop tomatoes from cooking. Once cool enough to handle, peel off the skin. Chop tomatoes roughly, removing seeds, but saving any juices. Set aside.
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