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Arrabiata Pasta Recipe

Arrabiata Pasta

Arrabiata pasta is an Italian red sauce pasta which is fiery hot. This pasta recipe is simple to follow and results in delicious pasta.
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Prep Time 10 minutes
Cook Time 30 minutes
Boiling Pasta 8 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 2 People
Calories 1.2 kcal

Ingredients
  

For Pasta

  • Water – 8 times of pasta
  • Whole Wheat Penne Pasta - 200 gms
  • Salt to taste
  • Oil Optional

For Arrabiata Sauce –

  • Tomatoes – 4 No
  • Olive Oil - 1 Tbsp
  • Butter - 1 Tbsp
  • Finely Chopped Garlic - 2 Tbsp
  • Red Chilli Flakes - 1 Tbsp
  • Vinegar - 1 Tsp
  • Red Chilli Powder - 1 Tsp
  • Fresh Basil Leaves - 8 - 10
  • Dried Basil - 1 Tsp
  • Sugar - 1/8th Tsp
  • Salt & Pepper
  • Parmesan Cheese

Instructions
 

Boiling Pasta

  • Boil a litre of water in a sauce pan. Add salt and pasta.
  • Cook till pasta is done 80%. Do not overboil it.
  • Strain excess water and add ice chilled water immediately to stop further cooking.
  • Coat well with oil to prevent pasta from sticking. (optional)

Arrabiata Sauce –

  • Slit tomatoes from the bottom and blanch in boiling water for 2 mins.
  • Blanching – Boil water, add tomatoes and switch of the flame. Let it rest for 2 mins.
  • Bring out the tomatoes and let it cool. (Meanwhile boil pasta in the same water).
  • Once tomatoes are cooled down, peel and remove the tip.
  • Roughly chop and blend it to a smooth puree.
  • Heat oil and butter in a pan till lukewarm.
  • Add finely chopped garlic and red chilli flakes.
  • Cook on a low flame. Adding into lukewarm oil gives a nice flavor to it.
  • Add tomato puree. Add salt and mix well.
  • Cover and let it simmer on a low flame for about 15 – 20 mins. Keep stirring in between.
  • Add vinegar, red chilli powder, basil leaves, dried basil, sugar and pepper.
  • Mix well. Add parmesan cheese and mix well.
  • Add water (just as much as required) used for boiling pasta.
  • Bring it to a boil.
  • Add boiled pasta and mix well.
  • Let it cook on a low flame for 2-3 mins or until pasta is well coated with the sauce.
  • Garnish with basil leaves and parmesan cheese.
  • Serve hot.

Video

Notes

 
• Keep the flame low while cooking sauce and after adding pasta too.
• Add parmesan cheese for best taste. Use a good quality cheese for the best results.
• Use both fresh and dried basil. You can also use mixed herbs as well.
• Sugar is used to balance the acidity and not to give any sweet flavour to the pasta.
• Keep pasta al-dente, it gives a nice bite to the dish.
• The sauce will thicken up after adding cheese so keep the consistency accordingly.
• If serving later keep it he sauce thinner than required. Tastes best when served immediately.
• If you want to serve later, keep ready pasta and sauce and mix both just before serving. Add cheese to the sauce before serving.
• If fresh basil is not available, add more quantity of dried basil.