Welcome to the first episode of Cooking Italian Delicacies with Head Chef Roberto.
Learn how to make this traditional Italian dish, Pasta all’Arrabbiata, at home, so you can share it with your loved ones during a fine-dining experience at home. This 7-ingredient pasta dish is easy to make and is ideal for a special occasion. Watch the full video below – we’re sharing our secret tips too!
Ingredients –
360g Paccheri Pasta (or Penne Pasta)
50g Extra Virgin Olive Oil
3 or 4 Chopped fresh chillies
3 Garlic cloves
450g Peeled tomatoes
For Garnish –
Some Chopped parsley
40g Pecorino Cheese
Method –
Prep your Ingredients
The first rule is to always have your ingredients prepped and ready to be tossed into the pan.
Thinly slice your chillies
Halve your garlic cloves. Be careful not to mince it, as you will have to remove it after it’s been infused in the olive oil.
Prep your Pasta
Even though the recipe calls for Paccheri Pasta, Penne Pasta would work just as well too.
Add the pasta into salted boiling water for 15 – 16 minutes. The general rule is that for one litre of water you should add six grams of salt.
Prepare the Sauce
Add a generous amount of extra virgin olive oil in a saucepan. Place the pan over medium-low heat.
It’s very important that the ingredients don’t burn, so after the oil has been heated for a few seconds, add the garlic and the chopped chillies.
Stir the ingredients and take the pan off the heat when you hear it sizzle. Set it aside.
Wait for a minute, before placing the pan back on the heat and stir constantly.
Let it sit for about 50 seconds before removing it from the heat.
In a bowl, crush the peeled tomatoes, until you get a saucy consistency that’s not too watery, so let there be a few clumps of tomatoes.
Next, return the pan back to the heat. Once on the heat, add the tomatoes to the oil mixture.
Reduce the heat to low and cook the sauce for the remaining 10 – 13 minutes, or until your pasta is done. Remember to constantly stir the sauce.
Add just a pinch of salt.
The Pasta and Sauce
Remove the large pieces of garlic.
Drain the pasta but reserve half a cup of the boiled pasta water.
Once the pasta has been added to the sauce, return the saucepan to the hob and cook it on high heat. Stir vigorously to ensure that the pasta is well coated.
Once your sauce thickens, add pasta water to loosen the mixture. When the pasta is glossy and well combined, take off from the heat and plate it up.
Serve!
Divide the pasta among four bowls and garnish with a generous sprinkling of Pecorino cheese and parsley. With the red sauce, white cheese and green parsley, it almost feels like you have the Italian flag on your plate!
We hope you enjoy making this dish for your family and friends. Treat them to an authentic Italian dining experience by pairing this dish with a classic Italian wine too.
Did you try making this recipe? Send us a picture on Instagram or Facebook and tag us @aquafortegalle
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