John Myers
Arrabbiata Sauce
The perfect arrabbiata sauce recipe with a picture and simple step-by-step instructions.
- 1 Jar, 800 g Peeled tomatoes
- 100 g Pancetta, smoked pork belly
- 150 g Onions
- 2 Garlic cloves
- 2 Red chili peppers
- 4 stalk Oregano
- 4 tbsp Olive oil
- Salt pepper
- 1 pinch Sugar
- 400 g Penne rigate
- 50 g Freshly grated Parmesan
- Olive oil for drizzling on
- Drain the tomatoes on a sieve, collecting the juice. Roughly dice tomatoes. Finely dice the smoked pork belly and onions. Finely dice the garlic. Cut the chilli peppers into fine rings. Pluck oregano leaves and finely chop about 2/3 of them.
- Heat the oil in a saucepan, sauté the smoked pork belly, onions, garlic and chili peppers over a medium heat for 2-3 minutes. Add tomatoes with juice and cook uncovered for 8-10 minutes, seasoning with salt, pepper and a pinch of sugar.
- Cook the pasta according to the package instructions in boiling salted water until firm to the bite and drain in a sieve, collecting the pasta water and measuring 100 ml. Immediately mix the pasta, pasta water and finely chopped oregano with the sauce. Arrange on preheated plates, sprinkle with Parmesan, remaining oregano and pepper and drizzle with olive oil.
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