life is not complete without pasta.
i always have and always will feel that strongly about pasta and all things carb loading. every once in a while i treat myself to a bowl full of my favorite pasta especially in the fall. what’s more comforting than curling up with a bowl of your fave pasta smothered in a warm homemade pasta sauce.
let’s talk arrabbiata
tomato-based pasta sauce with a red pepper for a spicy kick AND we’ve added red pepper purée
the pasta sauce simmers for about two hours until it’s reduced and thickened into a beautiful, spicy tomato-ey sauce perfect foor tossing in pasta. trust me – it is worth e very single minute of that two hours. don’t try to rush it because the reduction is really where the flavor builds (otherwise you’re just eating pasta tossed in canned crushed tomatoes). the sauce starts with a simple sautéed mixture of shallots and garlic tossed with roma and san marzano tomatoes. although it’s not traditional, I added some red pepper purée for more soft and comforting flavor.
at every step, we’re looking for more flavor – which means if you find super flavorful seasoned red peppers in a jar, use those. seasoned tomato paste –yes. most importantly, taste as you go. if the sauce taste a bit more acidic than you’d like, add another tablespoon of butter or a splash of evoo.
i used orecchiette pasta, but any pasta will work (although I recommend more sturdy pastas if you’re using a long pasta – steer way from angel hair or other delicate types). don’t forget to reserve some pasta water, which is always a good practice generally anytime you’re making pasta.
last, but certainly not least: the crunchy, cheesy breadcrumbs and all of the yummy toppings. the breadcrumbs are tossed in olive oil, herbs, garlic, and parm and toasted to perfection. sprinkle on the pasta with extra chopped basil and parm.
red pepper arrabbiata pasta with cheesy breadcrumbs
pasta tossed in a flavorful tomato sauce with a red pepper purée and red pepper flakes for a spicy kick. the pasta sauce simmers for about two hours until it’s reduced and thickened into a beautiful, spicy tomato sauce. trust me – it is worth e very single minute of that two hours.
Ingredients
- one 12-ounce jar of roasted red peppers
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely chopped
- 4 roma tomatoes, peeled and halved
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- one 28-oz can of san marzano tomatoes
- 4 tablespoons butter
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional or add more if you want)
- 2 tablespoons dried oregano
- 2 1/2 tablespoons fresh basil
- orecchiette pasta (or your favorite type of pasta)
- for the cheesy breadcrumbs:
- 1/2 cup seasoned breadcrumbs
- 1/2 panko breadcrumbs
- 1 1/2 tablespoon extra virgin olive oil
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano
- a pinch of salt + freshly ground black pepper
Instructions
- drain most of the liquid from the jar of red peppers and purée in blender or food processor – set aside. in a large stockpot or dutch oven, sauté shallots in olive oil over medium-high heat for about a minute until they begin to soften.
- add garlic, halved roma tomatoes, and tomato paste and continue cooking for another 1 to 2 minutes. toss continuously so the garlic doesn’t burn. add the san marzano tomatoes and red pepper purée and lower the heat to medium. add butter, salt, black pepper, and red pepper flakes. bring the sauce to a low simmer and cover the pot loosely — simmer for about 2 hours stirring occasionally. the sauce will reduce by half or more.
- while the sauce is simmering, make the cheesy breadcrumbs: in a small mixing bowl, combine breadcrumb ingredients and transfer to a baking sheet. toast at 400 degrees F for 5-7 minutes or until the breadcrumbs are golden brown.
- when the sauce has about 30 minutes left — cook the pasta al dente according to its directions. reserve 1/2 cup of the pasta water and drain the rest.
- turning back to the sauce: the sauce should have reduced quite a bit. add the oregano and basil and taste adding more salt or butter, if needed. lower heat and add the reserved pasta water and combine. toss pasta right into the sauce. serve pasta and top with cheesy breadcrumbs, freshly grated parm, and fresh basil.
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