Tuesday, December 6, 2016

Bucatini Arrabbiata

     A Roma Style Angry Pasta!
     Pasta Arrabbiata is popular in Rome, Italy and it is a favorite of spicy food fans in Italian American restaurants.  Arrabbiata Sauce literally translates to "angry sauce."  Arrabbiata Tomato Sauce is spiced up with hot chile pepper.  Traditionally a handful of grated parmesan cheese is stirred into the sauce to finish the sauce, which helps to tame the fiery flavor.
     Crushed red pepper (pizzeria style red pepper) is best for this recipe.  Crushed Red Pepper is Chile Caribe and these peppers are somewhere in the medium hot range.  Many diners and franchise chain restaurants add chopped Greek Peppers, but is not a good choice because Peperoncini adds a pickled pepper flavor that is not desirable.  Peperoncini are also not spicy enough.  Arrabbiata is supposed to be the angry pasta!
     In recent years, basil has been omitted in Arrabbiata Sauce by some chefs, so the sauce gains an even bolder flavor.  This style of Arrabiata Sauce is made to order and the simple list of ingredients is olive oil, garlic tomato, chile pepper and seasoning.  If you choose to use basil in this sauce, then you can make a batch of Tomato Basil Sauce ahead of time.  The flavor of basil and chile peppers go well together.
     Bucatini Pasta is like a thick spaghetti noodle that has a thin hollow center.  Bucatini, linguine, spaghetti and capellini are classic pasta choices for Arrabbiata Sauce.

     Salsa di Pomodoro con Basilico:  (Tomato Basil Sauce)
     This recipe yields 3 to 4 portions of sauce.
     Tomato Basil Sauce is made just like Marinara.  The only difference is that more basil is added  
     Step 1:  Place a 28 ounce can of imported Italian peeled seeded San Marzano Tomatoes packed in their own juices in a mixing bowl.   (Or use canned Italian peeled seeded plum tomatoes packed in their own juices.)
     Crush and squeeze the tomatoes by hand till no large chunks remain.
     Set the prepared tomatoes aside.
     Step 2:  Heat 3/4 cup of pomace olive oil in a sauce pot over medium/medium low heat.
     Add 4 minced garlic cloves.
     Fry the garlic in the oil, till it cooks to a light golden color.
     Step 3:  Add 2 tablespoons of minced onion.
     Briefly sauté till the onion starts to turn clear in color.
     Step 4:  Immediately add the reserved prepared tomatoes and their juices.
     Add 1 small bunch of whole fresh basil leaves.  (About 1 cup of loosely packed basil leaves)
     Add sea salt and black pepper to taste.
     Step 5:  Bring the sauce to a gentle boil, while stirring often.  (Do not over heat this sauce!)
     Step 6:  Reduce the temperature to medium low/low heat.
     Gently simmer the sauce and stir the olive oil into the sauce once every five minutes.
     *The olive oil must be stirred into the sauce regularly, so the olive oil combines with the tomatoes and juices!
     Simmer the sauce for up to 40 minutes, till the excess tomato juices have reduced and the sauce becomes a medium thin tomato sauce consistency.
     Step 6:  Add 1 tablespoon of minced Italian Parsley.
     Stir the sauce.
     Remove the pot from the heat.
     Allow the sauce to cool.
     Step 7:  Place the sauce in a container.
     Set the sauce aside or chill it for later use
     *Just like Marinara a Tomato Basil Sauce should never kept warm.  Tomato Basil Sauce is always reheated to order!

     Bucatini Arrabbiata:
     This recipe yields 1 hearty classic portion.
     The amount of hot chile pepper added to this sauce is a personal choice, but this sauce is meant to be picante.
     Since the Tomato Basil Sauce was prepared ahead of time, the Arrabbiata Sauce can be made while the pasta cooks!
     Step 1:  Start cooking 1 portion of bucatini in a pot of boiling water over high heat till it is al dente.
     Step 2:  Heat a wide sauté pan over medium/medium low heat.
     Add 1 1/2 cups of the prepared Tomato Basil Sauce.
     Add 1 teaspoon of crushed dried red pepper.  (To taste.  Add 1/2 teaspoon for a mild spicy heat level or add 2 teaspoons for a fiery hot flavor.)
     Add 1 tablespoon of minced fresh Tuscan Pepper.  (Optional.)
     Bring the sauce to a gentle boil.
     Step 3:  Reduce the temperature to very low heat.
     Gently simmer the sauce till the pasta finishes cooking.
     Step 4:  When the Bucatini Pasta is al dente, drain the water off of the pasta.
     Step 5:  Add 1 tablespoon of chopped Italian Parsley to the Arrabbiata Sauce.
     Add 3 tablespoons of finely grated Parmigiana Cheese while stirring.
     Step 6:  Add the cooked Bucatini Pasta to the sauce in the pan.
     Toss the sauce and pasta together.
     Step 7:  Remove the pan from the heat.
     Use a long tine carving fork to twist the pasta while placing the pasta on a plate.
     Pour any excess sauce over the pasta.
     Step 8:  Sprinkle 1/2 tablespoon of finely grated Parmigiana Cheese over the pasta.
     Sprinkle 1/2 teaspoon of minced Italian Parsley over the pasta.
     Garnish with an Italian Parsley sprig.
     Serve with Italian bread or garlic bread on the side.

     Bucatini Arrabbiata is a spicy angry classic!

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