Arrabbiata Sauce
Equipment
- Kitchen blowtorch or gas hob
Ingredients
Ingredients:
- 2 tbsp olive oil
- 2 tins San Marzano tomatoes/ good quality tinned plum tomatoes (800g total)
- 2 fresh red chillies
- 8 cloves garlic
- 1 banana shallot/1 small white onion halved
- 1 tbsp tomato paste
- 1 tsp sugar
- 1.5 tsp salt
- Black pepper
- Fresh basil
- Extra virgin olive oil for drizzling
Instructions
- Method:
- Preheat oven to 180'C fan/200'C conventional
- Firstly we want to roast and char the aromatics and there are two ways to do this:
- If using a gas hob, pierce each aromatic on a fork/skewer and hold over the open flame until charred, then toss lightly in oil and roast for 10 mins to soften
- Or my preferred method, toss lightly in 1tbsp oil, roast for 10 mins to soften, then blow torch until charred
- Pulse the charred shallot, garlic, and chillies, along with 1tbsp oil through a food processor until finely minced (I don't take the charred chilli skin off, but you can if it bothers you!)
- Sauté the minced aromatics in another tbsp of oil for around 1-2 minutes until fragrant
- Add in tomato puree and continue to sauté for a further minute
- Add the tinned tomatoes, salt, pepper, sugar and half of your basil
- Simmer for 30 mins on medium-low heat, and roughly mash your tomatoes half way into the cooking time
- Finish with the remaining basil and a drizzle of extra virgin olive oil
Notes
When boiling your pasta, drain it when it's a minute from being al dente, and add to your sauce along with a good splash of the pasta cooking water and continue to cook. This will allow your sauce to emulsify and prevent your pasta from over cooking.