Recipe by Baby Kato
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.
Top Review by Dr. Jenny
This took a little more prep than I would normally like for a work night, so next time I would make this on a weekend or when I have a bit more time. However, the flavors did not disappoint and tasted fresh and summer-like. I realized once I started cooking that I did not have a fresh red bell pepper so I subbed a cup of jarred roasted red pepper. This worked great, if not enhanced the dish. I had about 4 cups of fresh tomato, so I used 1 can of diced tomato with juice for the remaining 2 cups. This also seemed fine. Unless I am mistaken, the recipe did not specify where the garlic and balsamic came in. I added it in the step with the basil before the tomatoes. I found, perhaps because I used a can of diced tomtoes with juice, that the sauce was plenty "saucy" without the reserved pasta water, so I omitted it. I grated the Parmesan and Pecorino to taste over the individual servings, which was likely more than the recipe called for (I especially loved the Pecorino). This was a very tasty dinner and I'm looking forward to leftovers. Made for Photo Tag, Spring 2013.
- 1⁄4 cup olive oil, virgin, separated
- 1 1⁄4 cups onions, sweet, finely chopped
- 1⁄4 cup shallot, french, finely chopped
- 1 cup red pepper, sweet, finely chopped
- 1 tablespoon basil, fresh finely sliced
- 1 teaspoon red pepper flakes (may use less if preferred)
- 1 teaspoon sugar, white
- 1⁄2 teaspoon salt, sea
- 1 tablespoon balsamic vinegar (red or white may be used)
- 3 garlic cloves, minced
- 6 cups tomatoes, chopped (peeled optional)
- 350 g linguine
- 1⁄8 cup parmesan cheese, grated
- 1⁄8 cup pecorino cheese, ground
Directions See How It's Made
- 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.