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Pasta alla Arrabbiata


PASTA ARRABBIATA
Il fornaio Restaurant Recipe

1 teaspoon Arrabbiata mix
6 ounces pasta of your choice (penne, fusilli or rigatoni)
1 (14.5 oz.) can whole peeled tomatoes, hand crushed
2 teaspoons extra virgin olive oil
3 pinches salt

In a sauce pan, combine the olive oil and spice mix. Cook for 30 seconds, then add the tomatoes and 2 pinches of salt. Cook for 20 to 25 minutes over low heat. Salt to taste.

Bring 7 cups of water to a boil with 1 teaspoon of salt and add the pasta. Cook the pasta until al dente. Drain the pasta and toss with the sauce.

Note:  This special arrabbiata mix will make a very spicy sauce. Use a bit less or more according to your taste.  Be sure to mix the spices well before using and store them in an airtight container.

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