#28 - Pasta all'Arrabbiata

We've gone a while without making a new pasta, and so we decided to go with this one that we've eaten before (and liked) but haven't ever made for ourselves.

And since the Giada pasta wasn't so great, we went back to our old faithful, Giuliano Hazan.

Pasta all'Arrabbiata

From The Classic Pasta Cookbook
Since we're already known at our Giant as the pancetta people, that's an ingredient we've become accustomed to getting. What was new with this recipe was the Pecorino Romano cheese. Nonno likes to stink up the microwave with the stuff, but on its own (without Fritos) and in this pasta, it's actually pretty good.
Besides the tomatoes, olive oil, and basil, there's of course pancetta.
But what makes the arrabbiata sauce arrabbiata is the red pepper flakes. For just being a little heat, the red pepper flakes really make this dish great. It just adds another level to a tasty tomato sauce.
This is a perfect midweek meal. It's simple to make, doesn't take too much time, and is delicious. Add on to that, we now have tasty leftovers for lunches at work.
Here's what you have to do:

Ingredients

• 1/3 cup plus 1 Tb extra-virgin olive oil
• 1/2 tsp finely chopped garlic
• 2 oz pancetta, cut into thin strips
• 2 cups canned whole peeled tomatoes with their juices, coarsely chopped
• 1/4 tsp red pepper flakes
• Salt
• 12 medium-sized fresh basil leaves, torn into pieces
• 2 Tbs freshly grated Pecorino Romano cheese

Preparation

1. Put 1/3 cup olive oil and the garlic into a large skillet over medium-high heat, and cook until the garlic begins to sizzle.
2. Add the pancetta strips and cook until the pancetta is browned but not crisp.
3. Add the canned tomatoes, the red pepper flakes, and a little salt.
4. Reduce the heat and simmer until the tomatoes have reduced and separated from the oil, about 30-40 minutes, and then add the torn basil leaves.
5. Cook pasta in salted boiling water, strain, and toss with the sauce.
6. Stir in the remaining tablespoon of olive oil and the grated Pecorino.