Italian Style Arrabiata With Bucatini
"A Spicy addition to an Italian Classic"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (263.9 g)
- Calories 648.2
- Total Fat - 24.8 g
- Saturated Fat - 5.7 g
- Cholesterol - 19 mg
- Sodium - 267.4 mg
- Total Carbohydrate - 96.8 g
- Dietary Fiber - 14.7 g
- Sugars - 2.8 g
- Protein - 14 g
- Calcium - 85.3 mg
- Iron - 2 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put 4tbsp oil and the butter in a frying pan large enough to accommodate the pasta;
Step 2
Melt the butter over a low heat, add the onions and red pepper and cook gently, stirring occasionally, for some 2 minutes or so until softened a bit;
Step 3
Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy;
Step 4
Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes, combine together well with the pancetta onion mixture;
Step 5
Increase to a high heat and bring to boil;
Step 6
Reduce heat to low and simmer for some 20 to 30 minutes or so, stirring occasionally, while sauce thickens a bit;
Step 7
Pour 4 pints water into a large saucepan, add 1tbsp salt and 1tbsp oil and bring to a boil over a high heat;
Step 8
Drop in the pasta, stirring well to mix and separate;
Step 9
When pasta is put on to boil, add torn basil to the sauce, turn up heat to medium and further thicken the sauce for some 5 to 8 minutes;
Step 10
When the pasta is cooked “al dente”, drain and add to sauce in frying pan;
Step 11
Add the grated cheese, stir and toss until the cheese and sauce is totally combined with the pasta;
Step 12
Taste for seasoning and serve immediately.
Tips
No special items needed.
0 Reviews
You'll Also Love
