RomanItalian
Pasta All'Arrabbiata
by Cucina con Ruben · 548K subscribers on YouTube
A quick and fiery pasta all'arrabbiata made with fresh and dried chilies, crushed tomatoes, parsley, and pecorino cheese.
- Difficulty
- easy
Ingredients
7 items- Fresh Chili PepperFresh chili pepper, to taste
- Dried Chili PepperDried chili pepper, to taste
- ParsleyUse stems for flavor (removed later) and leaves chopped for garnish
- Pomodori LatteriniFresh cherry tomatoes, or substitute with peeled tomatoes
- Mezza ManicaShort pasta shape, can substitute with penne rigate or similar
- Pecorino RomanoGrated, for serving
- SaltFor pasta water and to taste
Method
- Add fresh and dried chili to a pan with a little oil and let them sizzle.
- Add parsley stems (do not discard them) and let them infuse flavor.
- Crush cherry tomatoes (or peeled tomatoes) into the pan. Do not add water; cook them down until they form a thick sauce.
- Meanwhile, cook the pasta in salted boiling water.
- Once the sauce is ready, remove and discard the parsley stems.
- Toss the drained pasta with the sauce and a generous amount of chopped fresh parsley.
- Serve immediately with grated pecorino cheese on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
