Arrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!
This will sound crazy, but this pasta is so good that I have “lit-erally” (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for the past 3 months.
proof that the simplest things in life are often the best
Okay, it’s not just because it’s that good – which it is – it’s because I have been training for a marathon since January. In our training, we are encouraged to find a meal that works for us and practice eating it before our long Sunday runs. Once you find what works for you, you sort of feel compelled to stick to it because you can’t make too many chances when you are out there running for 3-4 hours.
Arrabbiata sauce, which is Italian for angry, is a sauce made with garlic, tomatoes, red chili flakes and olive oil.
chilies, onions and garlic are slowly cooked to bring out all of their goodness
That flavor base is then deglazed with white wine and then rich tomato passatta is added. The final sauce is fiery red in both color and flavor. Don’t be afraid though – it’s not too hot and you can totally control the amount of chilies you add anyway.
fiery red and full of flavor
This sauce goes well with any type of pasta. It also happens to pair well with many other dishes. For instance, Chicken Parmigiana and this sauce would totally be friends :-)
This afternoon (our big carb loading meal) is the last time I will be enjoying this pasta dish for awhile because tomorrow (Sunday May 6th) is race day! Actually depending on when you receive this post, I be currently running as you read this. Wish me luck!
Hope you all enjoy this dish as much as I have.
Ciao for now,
dawn
and the recipe is where? one of my favourites to order in a restaurant – I’d love to master it at home. Go Dawn! may you run ‘pasta’ the finish line with energy to spare.
Click on any of the pictures and it will take you directly to the recipe. I should have also had a link to the text recipe as well but it just slipped my mind. Cheers!
All the best, Dawn!
I really appreciated your long, detailed answer yesterday to my question about the shelf life of brown rice! (I’m guessin’ there’s only one Dawn on your end).
It’s great that you all take the time out for the back-and-forth in the discussion section.
I may even be more “involved” with that part of Rouxbe now – we’ll see.
Anyway, I hope the marathon went well for you.
What was your time? What you expected??
Anyway, thanks for this recipe – I LOVE Arrabbiatta.
I’ll definitely try it at home.
Take it easy,
Tushar
Oh Thanks Tushar, that’s so nice to hear. Hope to see you around the forums. And yes, there is only one Dawn at Rouxbe :-)
As for the marathon, it went really well. The course and all of the people cheering us one was truly magical. Being that it was my first we (I was running with 2 ladies that I trained with) did not have really crazy expectations as to what our time would be. With that said, we trained hard and we had a pretty good idea of what we might be capable of…”might”, I say! In end, we exceeded our goal of just under 4:00 hrs and we did 3:53 so we were pretty happy. And as a bonus, I am still able to walk :-)
Hope you enjoy the pasta. Let us know how you like it.
Cheers!
dawn “the only one” :-)
looks flat and very tomatoey, it doesnt look appetizing at all to me. it lacks contrast
What can I say, to each their own, I guess? I just made this for a party of 35 people and everyone was raving about how flavourful it was. When it comes to Italian cooking they are not always about contrasting. To them, sometimes the simplest things are the best. If this is not your cup of tea then no worries, but I feel like saying “don’t knock it, until you try”. But I won’t say that :-) Cheers!
lol ya u right but it looks like a can of spaghetti o’s from chef boyardee to me
maybe some frech parmesan and parsley flakes or green bell peppers could give this dish a finishing touch, im sure it tastes great but it could definetly use some color, but thats just my opinion, i mean no disrespect to anyone.
Aaaand I want to make this…
Little late.. well two months late but good luck! Hope it went well!
This sounds so simple but so so delicious, just reading the recipe is making me hungry. I’m planning chicken parmigiana for a dinner later this month, this is a perfect sauce to spice it up! Thanks for sharing, I won’t be running a marathon anytime soon but I might end up addicted to the angry sauce.
Take care!~
Shawn
PS: Think guests would forgive me if I overdid it on the garlic and chili flakes? :D
Oh thanks Shawn. I have to say that marathon went so very well. We ran it in 3:53 – not bad considering we weren’t really going for a time. Must have been all the good pasta :-) Already training for #2.
Funny enough, we just had this pasa tonight for dinner, no lie. I made a big batch a while back and froze some of it. As for over doing it with the garlic and chili flakes, I would say, you can certainly increase the amount of garlic, if you like, but don’t go too crazy on the garlic and for the chili flakes, this sauce is already quite spicy, so you might just want to serve extra dried chilies on the side.
Hope you enjoy!