Another Italian classic style pasta dish. Rich, piquant and packed with flavour, this version of arrabbiata will grace any table. Comforting to Nth degree.
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5 tablespoons extra virgin olive oil
15g (1/2 oz) butter
60g (2 oz) spring onion, finely chopped
60g (2 oz) pancetta, chopped into thin strips
1 small clove garlic, finely chopped
2 (400g) tins plum tomatoes (whole or chopped)
1/4 to 1/2 teaspoon dried chilli flakes, or to taste
salt to taste
2 tablespoons grated Parmesan cheese
15 fresh basil leaves, torn
450g (1 lb) bucatini pasta
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Method Prep:20min › Cook:40min › Ready in:1hr
Put 4 tablespoons of the oil and the butter in a frying pan large enough to accommodate the pasta.
Melt the butter over a low heat, add the spring onion and cook gently, stirring occasionally, for some 2 minutes or so until the onion softens.
Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy.
Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes. Increase the heat to high and bring to the boil. Reduce heat to low and simmer for some 20 to 30 minutes or so, stirring occasionally, while sauce thickens a bit.
Pour 4 pints water into a large saucepan, add 1 tablespoon salt and 1 tablespoon oil and bring to the boil over a high heat. Drop in the pasta, stirring well to mix and separate.
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.
When the pasta is cooked 'al dente', drain and add to sauce in frying pan. Add the grated cheese, stir and toss until the cheese and sauce is totally combined with the pasta. Taste for seasoning and serve immediately.