Pasta arrabbiata

Name: Pasta arrabbiata
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 75g (½ cup) bacon fat; 2-3 red chillies; 2 tbsp olive oil; 1 large onion, finely chopped; 1 garlic clove, finely chopped; 500g very ripe tomatoes, finely chopped (or use tinned tomatoes if short on time); 500g pasta; 2 tbsp chopped parsley; grated parmesan cheese or pecorino cheese, to serve

March 27, 2018

This arrabbiata sauce works well with shorter pasta shapes, too.Murdoch Books

Time:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

75g (½ cup) bacon fat
2-3 red chillies
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
500g very ripe tomatoes, finely chopped (or use tinned tomatoes if short on time)
500g pasta
2 tbsp chopped parsley
grated parmesan cheese or pecorino cheese, to serve

Method

Step 1
Use a large knife to finely chop the bacon fat. Chop the chillies. Heat the oil in a heavy-based frying pan and add the bacon fat, chilli, onion and garlic. Fry for 8 minutes, stirring occasionally.
Step 2
Add the tomato to the pan with 125ml (1/2 cup) water and season to taste. Cover and simmer for about 40 minutes, or until the sauce is thick and rich.
Step 3
When the sauce is almost cooked, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
Step 4
Add the parsley to the sauce and toss gently through the pasta. Serve with the parmesan cheese or pecorino cheese sprinkled over the top, if desired.