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Pasta all'arrabbiata with slow-cooked sugo

Katrina Meynink
Katrina Meynink

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Serve this sugo-laden pasta with a heft of excellent cheese.
Serve this sugo-laden pasta with a heft of excellent cheese.Katrina Meynink

I've made this recipe with a slow Saturday or Sunday in mind, but you can easily make this midweek magic by cooking the sauce for 20 minutes over a higher heat – it won't reduce as much as the longer method, so you may have some excess sauce, save this for another use.

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Ingredients

  • ¼ cup olive oil

  • 4 eschalots (French shallots), peeled and halved lengthways

  • 4 whole garlic cloves, peeled

  • 1 tbsp finely chopped oregano leaves

  • 1 cup passata

  • 2 x 400g cans chopped tomatoes

  • chilli flakes to taste

  • pinch of brown sugar (optional)

To serve

  • your choice of pasta (60-100g dried pasta per person or 80-120g fresh pasta per serve)

  • grated parmesan

  • additional chilli flakes

Method

  1. 1. Place a medium saucepan over low heat. Add the oil and once hot, add the garlic and shallots. Cook until you can crush them easily with a wooden spoon, about 15-20 minutes. They shouldn't burn, you want them to take on as little colour as possible. Don't rush this step, this is where a lot of the flavour building happens.

    2. Add the oregano and cook until fragrant. Add the passata and chopped tomatoes, turn the heat to low and simmer for 1½ hours, stirring regularly to ensure the sauce isn't catching. It's ready when it has reduced significantly, is lovely and thick and coats the back of a spoon.

    3. Add the chilli to taste and season with salt. This sauce works well with a bit of heat and bite, but I like to keep it relatively mild, and then people can add additional chilli to taste. Given some tinned tomatoes can be slightly bitter, I also like to season with a touch of brown sugar. Again, this is personal choice – taste and adjust as you go.

    4. Cook the pasta according to packet instructions. Quickly strain – a bit of residual pasta water is always good. Transfer the wet pasta to the sauce, turning to coat.

    5. Place the pasta onto plates. Season with salt and pepper, add a generous sprinkle of grated parmesan and serve with chilli flakes on the side.

    More tinned tomato recipes from Katrina Meynink

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/pasta-allarrabbiata-with-slowcooked-sugo-20220826-h25yuu.html