Arrabbiata (meaning ‘angry’ in Italian referring to the spiciness of the chili peppers) is an Italian sauce made with garlic, tomatoes and red chili peppers cooked in olive oil. This recipe makes use of pantry and freezer items to make a wholesome one pot meal. Instead of cooking the sauce separately, it is a dump everything and go meal. It is quick, easy and delicious. Any kind of pasta can be used for this recipe. Feed a large crowd with this foolproof dish @sarchakra
PREP TIME:10 mins
COOK TIME:15 mins
YIELDS: Serves or makes 4-5
Ingredients
- Penne rigate 16 oz
- Steam-in-bag spinach 1 (9oz)
- Sweetcorn frozen 1 cup
- Sweet peas frozen 1 cup
- Chicken/Vegetable stock cubes 2
- Salt
- Pepper 2 ts, divided
- Red chili flakes 2 tsp
- Onion 1, sliced
- Garlic powder 2 tsp
- Garlic 3-4 cloves, chopped
- Parmesan freshly grated 5 tbsp
- Basil a handful, torn
- Oregano 2 tsp
- Tomato paste 1 tbsp
- Plum Tomatoes 4
- Olive oil 4 tbsp
Method
- In a microwaveable bowl heat 2 cups of water for 2 minutes. Gently make scores on the tomato skin on the sides from top to bottom. Dip the tomatoes in the hot water and leave aside for 5 minutes. Peel the skin off. Chop the tomatoes.
- In a blender blitz together the chopped plum tomatoes. Season with salt, garlic powder and pepper. Mix in 2 tbsp olive oil. Keep aside.
- In a large pan heat 2 tbsp of olive oil. Throw in some red chili flakes. Let it cook for a few seconds. Add 4 cups of boiling water. Put in peas, sweetcorn, spinach, pasta, tomato paste, onions, garlic, salt, pepper, oregano and stock cubes. Take care not to add too much salt as the stock cubes will have salt in them.
- On a medium heat cook pasta according to package directions. Stir intermittently to make sure nothing sticks to the bottom of the pan.
- Serve pasta with freshly chopped basil and grated Parmesan.
sarchakra 
One thought