We love arrabbiata, the hotter the better for us. If you don't like a lot of heat, please reduce the amount of pepper flakes to your liking...but don't leave them out, they are necessary to this dish. I have played with the traditional sauce a bit to accomodate my family's tastebuds. We enjoy this made with either white or red balsamic vinegar. The white is a little sweeter and not as sharp tasting as the red. Peeling the tomatoes will give the sauce a smoother texture. It is good both ways, with or without the tomatoes peeled. I hope that you will enjoy this quick and easy meal.
Provided by Baby Kato
Categories Lunch/Snacks
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, heat 2 tbsp of oil over medium high heat and saute the onions, shallots and red pepper until softened.
- Add the basil, sugar, pepper flakes, salt, balsamic vinegar and garlic, stir for 1 minute then add tomatoes and juice and bring to a boil.
- Once boiling, reduce heat to medium low and simmer for about 10 minutes, until tomatoes are soft and sauce has thickened.
- Cook linguine according to package directions, saving 1/2 cup of pasta water, drain the noodles.
- Add the 1/2 cup of pasta water and 2 tbsp of olive oil to the tomatoe sauce and allow to simmer for 5 minutes.
- Serve the sauce over the pasta noodles and garnish with both the parmesan and pecorino cheeses.
Nutrition Facts : Calories 557.3, Fat 16.5, SaturatedFat 2.8, Cholesterol 2.8, Sodium 363.6, Carbohydrate 87.3, Fiber 7.8, Sugar 14.9, Protein 16.4
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