Pasta Alla Arrabiata For Dinner Recipe Video
This pasta all arrabiata is a wonderful Italian main course meal. You should give this recipe a shot at least for once.
Ingredients
For the sauce :
Parelli Olive oil
Pancetta
Garlic cloves skinned and chopped
Red pepper flakes
2 to 3 cups of chopped tomatoes
Salt and pepper for seasoning
For the pasta :
Fettucini
Finishing touch :
Parmesan cheese
Directions
Cut the Pancetta into small chunks.
Heat olive oil in a frying pan and add the pancetta pieces.
Saute the pancetta for 2 minutes until it starts getting brown.
Skin and chop garlic cloves and add to the pancetta.
Add red pepper flakes.
Add 2 to 3 cups of chopped tomatoes.
Season with salt and pepper and let the sauce cook for 10-15 minutes.
Then add fettucini to the sauce. Make sure you dont add more pasta than the sauce. Cook for 5 minutes.
To finish grate some parmesan cheese over the pasta while cooking.
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Heat olive oil in a frying pan and add the pancetta pieces.
Saute the pancetta for 2 minutes until it starts getting brown.
Skin and chop garlic cloves and add to the pancetta.
Add red pepper flakes.
Add 2 to 3 cups of chopped tomatoes.
Season with salt and pepper and let the sauce cook for 10-15 minutes.
Then add fettucini to the sauce. Make sure you dont add more pasta than the sauce. Cook for 5 minutes.
To finish grate some parmesan cheese over the pasta while cooking.
Like this video? Then you will love cookingwithcathy . It has tons more videos from Cookingwithcathy.
Editors Review
Who doesn't like pasta served with yummy, flavorful sauce. Cathy tells you how to prepare pasta alla arrabiata at home using the simplest of ingredients. A perfect addition to your pennes anyday. Just follow the instruction to the T and whip up a luscious pasta sauce to die for.Comments
Comments: 2 |
Add a Comment
shantihhh says :
Pancetta is a cured pork product that gives a special flavour for sure. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked).
I would think butter will work but the flavour will be very different.
Posted on: 25 August 2009 - 7:33pm
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