Updated: Feb 26
Fresh, spicy and (importantly) quick.
Pasta Arabbiatta is a fave of mine, it's perfect for when you're tired, fed up, or short on time, and provides a fresh, yet comforting dinner in a jiffy.
This is made with what are mostly store cupboard ingredients and life can be made even easier by using pre-chopped garlic and chilli, which work just as well.
It's easily adaptable, if you don't like too much heat then reduce the chilli by half and add some smoked paprika (sorry Italians) for a more smoky pepper taste.
If you really want a kick, then add some extra or hotter chillies for the pan.
The below recipe is a medium heat.
You can add chicken if you'd like more meat, or simply exclude the bacon if you fancy it for meat free Monday. I always serve mine with garlic bread - because bread is life and if you don't double carbs with pasta then we can't be friends.
Prep Time : 20 mins from start to finish
Serves : 4
Difficulty : Easy Peasy
400gr dried pasta
1 half onion thinly sliced
4 rashers smoked bacon cut to strips
3 cloves garlic grated or finely chopped
1tbsp balsamic vinegar
2 tinz chopped tomatoes
2 red chilli (medium heat, add as to personal taste)
4 jarred red peppers cut into strips
Parmesan or Grana Padano cheese for serving
1. Cook the pasta to packet instructions and get on with the rest whilst that's cooking.
2. Fry the onion till soft then add the bacon and fry for a further 3-4 mins.
3. Add in the garlic and vinegar and cook for another minute. Then add the chilli and fry for one minute more. Salt and pepper to taste.
4. Pour in the chopped tomatoes and simmer gently until the sauce thickens. Finally add the sliced peppers.
5. Drain the pasta and then mix into the sauce. Top with Parmesan ,a sprinkling of fresh basil or parsley and serve.
Yep - it's that easy!