Did you know that Arrabiata literally means “angry” in Italian, and the name of the sauce is due to the heat of the chilli peppers. Though most commonly used for pasta, arrabiata can be used for other food, to accentuate or accommodate, like meats, poultry, seafood and bread.
WITH HOME-MADE ARRABIATA SAUCE
Hot, quick and tasty
Ingredients Serves 4
- olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 2 cloves of garlic, crushed
- 1 chilli, deseeded and finely chopped
- ¼ cup (60ml) white wine
- 1 tbsp (15ml) tomato paste
- 4 fresh tomatoes, chopped
- 1 tin tomatoes
- 1 sprig fresh oregano, leaves picked and chopped
- 10g basil, torn
- 400g whole-wheat spaghetti
- 30g Parmesan cheese (optional)
- Heat a little oil in a heavy based saucepan and fry onions, carrots, celery, garlic and chilli for a few minutes until onions have softened.
- Add wine and allow to reduce.
- Add the remaining ingredients, except the basil, and allow to simmer, covered, for about an hour or until sauce consistency.
- Remove from heat and check seasoning and add basil. Blend sauce if you desire a smooth consistency, or otherwise leave chunky.
- Bring a pot of salted water to the boil and cook spaghetti according to packet instructions or until al-dente.
- Drain spaghetti and toss in arabiata sauce.
- Serve immediately with extra fresh basil and Parmesan cheese if desired.
as featured on Food24