Recipe of Award-winning Penne al'arrabiata (pasta with a spicy tomato sauce)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, penne al'arrabiata (pasta with a spicy tomato sauce). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook penne al'arrabiata (pasta with a spicy tomato sauce) using 23 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Penne al'arrabiata (pasta with a spicy tomato sauce):

1. Prepare For cooking the pasta:
2. Get 220 g Penne Pasta
3. Make ready 6-7 cups water (cooking the pasta)
4. Make ready 1-2 teaspoons sea salt (water should be as salty as the sea)
5. Make ready For the Arrabiata sauce:
6. Take 1 1/2 tablespoons soft unsalted butter (optional)
7. Make ready 2 tablespoons Extra virgin olive oil
8. Take 2 medium onions, 1 grated, 1 finely diced
9. Take Pinch dry Thyme
10. Get Pinch dry Basil
11. Take 1/2-1 teaspoon dry chilli flakes (add as much or as little depending on preference)
12. Get 1 clove garlic, sliced into thin pieces or finely minced (depending on preference)
13. Prepare 5 cherry tomatoes, sliced in half
14. Get 1 can tin chopped tomato
15. Take 1 cup water
16. Make ready Season with salt and black pepper
17. Take 1 teaspoon white sugar
18. Make ready 2 teaspoon Tabasco sauce (add more or less depending on preference)
19. Prepare 4 tablespoons pasta water (add more or less depending on preference)
20. Make ready Drizzle of olive oil
21. Prepare For garnish:
22. Get Parmesan cheese, finely grated
23. Get 2 fresh basil leaves (optional)

Instructions to make Penne al'arrabiata (pasta with a spicy tomato sauce):

1. In a pot on medium high heat, bring water to a boil. Once the water has boiled, add the salt and pasta. Cook the pasta for approximately 14 minutes (or until cooked).
2. In the meantime while the pasta cooks, grate one onion and dice the other one. Thinly slice the garlic.
3. On medium heat in a large pan or wok, add the butter and let it melt (if using, optional otherwise miss butter step out and jump to *olive oil). When butter has almost dissolved, add the extra virgin olive oil. If not using butter add *more extra virgin oil. Stir to incorporate the butter and olive oil together for about 30 seconds.
4. Add the grated onions to the pan and stir. Add a pinch of thyme and basil to the pan and mix together to release flavours of herbs. Now add chilli flakes and stir together well.
5. Add the diced onions and sauté until soft and translucent. Now add the garlic and stir. If using cherry tomatoes, add it now. Cook until tomatoes are soft and bursting in the pan.
6. Now add the tinned tomatoes, water and season to taste with salt and pepper. Stir thoroughly until well incorporated. Add sugar and Tabasco and mix well. Let the sauce continue to simmer on high heat.
7. Once the sauce has thickened and reduced, turn heat down to very low for another 5 minutes. Taste the sauce and adjust if needed (add more salt, pepper or sugar depending on preference). Now go back to the pasta. Taste and see pasta is to desired texture. It should be served al dente, or chewy.
8. With a slotted spoon incorporate the penne into the sauce, add a ladle of the pasta liquid (to help loosen the pasta), drizzle with olive oil and season with black pepper (optional). Thoroughly mix and coat all of pasta and sauce together.
9. Transfer the pasta onto a serving bowl and grate parmesan cheese over the top. Add 2 basil leaves (optional) on top as garnish. Serve and eat immediately while hot.

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