Cheesy Arrabbiata over Linguine

"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."
 
Download
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Mrs Goodall photo by Mrs Goodall
photo by Dr. Jenny photo by Dr. Jenny
Ready In:
32mins
Ingredients:
14
Serves:
4-6
Advertisement

ingredients

  • 14 cup olive oil, virgin, separated
  • 1 14 cups onions, sweet, finely chopped
  • 14 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
  • 12 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
  • 18 cup parmesan cheese, grated
  • 18 cup pecorino cheese, ground
Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. Enjoyed this simple recipe, liked the red pepper, for my taste I could have added a lot more red pepper flakes, but my husband was happy as was. Liked the balsamic vinegar, not everyone enjoys this addition but I do like it. Didnt add the extra pasta water. Good recipe, much enjoyed, thank you BK! Made for Consideration Tag Game
     
  3. Amazing! This was easy to prepare, a bit of chopping, but other wise quick and easy! What I loved about this was being able to use up my tomatoes that were just over ripe or splitting. It was a perfect use for them! I made exactly as written and will be using this sauce over and over. With the left overs, we added a little bit of goat cheese (or you could use Borsin) to add a bit of creaminess. Thanks so much for posting Baby Kato! Made for Culinary Quest FP 2014.
     
  4. This was right along my road! We both loved the sauce. I just didn't use the parmesan cheese but some young pecorino instead mixed with aged pecorino. Served with a green salad, this was the perfect dinner on a warm day. thanks for sharing! Made for For Your Consideration
     
Advertisement

RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes