Here is my version of the classic Pasta Arrabiata – a fiery, full-bodied spicy tomato sauce that warms both palate and soul. Where the traditional arrabiata is usually made with just a handful of ingredients, I have taken the liberty of turning the flavour up a notch.
I add onion and tomato purée, which are not normally part of the original Italian version – but they give the sauce a wonderful depth and body. I also let it simmer for 30-40 minutes, so all the flavours have time to develop and meld into a rich, concentrated tomato sauce with heat from the chilli and sweetness from the tomatoes.
Sauce and pasta come together as one, and the whole dish takes on that true arrabiata character: a tomato-based sauce that is both simple and intense – with just the right amount of heat to make it addictive.
Fancy trying the more classic penne arrabiata? You will find my recipe for the original Penne Arrabbiata right here.
Så god! Håber I vil lave flere pastaretter som denne:-)
Tusind tak for de søde ord Laura 🙂
Så god! Håber I vil sende flere pastaretter som denne ud på siden:-)
Den smager vildt godt! Håber mange flere vil lave den, for folk har fortjent det 😉
Så lækker opskrift, tak for den:)
Dejlig og nem opskrift. Jeg kan dog lide frisk chili, så dét har jeg i.
Hej Liv
Hvor dejligt at høre, og god ide med den friske chili – det smager også bare så dejligt 🙂
Warm wishes, Dianna