Seb's Arrabbiata

Updated at: Thu, 17 Aug 2023 06:33:02 GMT

Step 1

roast some grounded pepper

Step 2

add olive oil to the pan and add the garlic, spicy pepper and parsley stems. fry until garlic is light brown

Step 3

add the can of pelati. break up/mash the tomatoes in the pan as best you can with a wooden spoon then let it sit and simmer lightly for a while as the water evaporates. you can add a lid, leaving a gap to avoid splatters. after a while, continue to mash the tomatoes until there are no chunks left. let the sauce simmer until moisture has gone and it becomes a little pasty

Step 4

in the meanwhile, cook the tagliatelle (~175g corresponds to about 4 rummo or barilla nests) until almost done in a separate pan with salt. add 1-2 ladles of water from the pasta pan into the sauce pan. stir let it sit a bit and add the tagliatelle and let it finish cooking in the sauce. it should absorb the water you just added to the pan and be coated with thick but not abundant sauce.

Step 5

add oil and fresh parsley either before serving or after serving (or both). top off with pecorino.

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Delicious

Easy

Moist

Spicy