Pasta all'arrabbiata recipe and a nice beer and who's going to kill you!
Today we're going to prepare a delicious plate of pasta all'arrabbiata, a Roman recipe that we know equally well in the South and North.
It's incredibly delicious with the added kick and pepper, and the recipe is a feast-style affair, making it a much-loved dish, sometimes even used for impromptu late-night get-togethers. First of all, there are only a few ingredients—about seven—that you can find in your cupboard, so don't worry, we don't have to put much effort into making it, and above all, it'll be so delicious you'll stop wanting more, and more, and more.
A delicious pasta all'arrabbiata, accompanied by a cold beer, but even in winter we can replace the beer with a good glass of red wine.
Pasta all'arrabbiata
This dish is very quick to prepare and, above all, very simple and luxurious. If we have children at home, we can even skip the chili pepper, which would make it particularly spicy.
Ingredients
- 400 g of pasta
- parsley
- sale
- garlic
- 400 g of peeled tomatoes
- extra virgin olive oil
- chili powder or dried
Pasta all'arrabbiata recipe and a nice beer, and who's going to kill you?
Let's proceed with the procedure by taking the peeled tomatoes and placing them in a bowl, mashing them with a fork. Now add the dried chili pepper and bring a pot of water to the boil, salting it to taste, to cook the pasta. Add a clove of garlic and sauté; add the chili pepper and let it simmer, then add the tomatoes.
How to make pasta 'arrabbiata'
Cook for 12 minutes, stirring occasionally. Once the sauce is ready, add the pasta to a large pot of salted water, according to the cooking time indicated on the package. Remove the garlic and add the pasta to the pan with the sauce. Stir well, sprinkle with chopped parsley, and serve hot. I assure you, this dish is guaranteed to be a success.
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