Penne Arrabbiata My Way
by Caren McSherry
I have long been a fan of the gutsy Arrabbiata sauce. I am all about that Southern Italian fiery flavour. Here is my 30 minute version! Never discount the art of simple.
Ingredients:
- 1 Tbsp olive oil
- 1 small shallot, finely diced
- 1 large garlic clove, peeled and minced
- ½ cup diced Italian Pancetta
- 2-3 Tbsp hot chilli paste (I use Cote d’azur 2.0)
- 12 cherry tomatoes, cut in half
- 2 sprigs fresh thyme, leaves only
- 1/3 cup tomato sauce
- ¼ cup pasta water
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 cups cooked penne pasta
Method:
1. In a 10 inch fry pan, heat the oil, add the shallot, garlic and pancetta. Sauté until the pancetta begins to crisp and the shallot is golden.
2. Add the chilli paste, tomatoes, sauce and foamy pasta water, stir. Lid the sauce and turn the heat to simmer. Once the cherry tomatoes have softened, and the sauce is cohesive, add the parsley and basil. Taste for seasoning.
3. Ladle the cooked pasta into the sauce, stir to coat and garnish with a generous amount of Reggiano cheese.
Serves 4
Copyright (c) Caren McSherry 2011
2. Add the chilli paste, tomatoes, sauce and foamy pasta water, stir. Lid the sauce and turn the heat to simmer. Once the cherry tomatoes have softened, and the sauce is cohesive, add the parsley and basil. Taste for seasoning.
3. Ladle the cooked pasta into the sauce, stir to coat and garnish with a generous amount of Reggiano cheese.
Serves 4
Copyright (c) Caren McSherry 2011
