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Pasta Arrabiata
Designed for professional chefs, check out this Pasta Arrabiata recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Vegetable Stock Bouillon Powder.
Ingredients
Pasta Arrabiata
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E£162000.0
The Sauce:
Olive oil
/ml
200.0 ml
0%
Fresh basil leave
/g
10.0 g
0%
Red chilli, split in half seeds removed
/g
20.0 g
0%
Onion, brunoise
/g
200.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Water
/ml
830.0 ml
0%
Tomato paste
/g
100.0 g
0%
Vinegar
/g
100.0 g
0%
Penne rigate pasta, cooked 80 % of the way
/g
800.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%
66
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The Sauce:
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Olive oil 200.0 ml
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Fresh basil leave 10.0 g
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Red chilli, split in half seeds removed 20.0 g
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Onion, brunoise 200.0 g
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Garlic, chopped 30.0 g
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Water 830.0 ml
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Tomato paste 100.0 g
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Vinegar 100.0 g
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Penne rigate pasta, cooked 80 % of the way 800.0 g
Preparation
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The Sauce:
- Heat the oil in a pan on medium-high and fry the basil and chilli till crisp. Remove the basil from oil and keep on the side.
- This will infuse the oil with flavour that will carry the flavour through the sauce.
- Sauté the onions with the chilli adding the Knorr Vegetable Stock Bouillon Powder until soft, then the garlic. Add the water and bring to the simmer.
- Whisk in the tomato paste, then bring to a simmer, add the pasta and finish cooking in the sauce.
- Add half the basil leaves back into the pasta, then plate.
- Finish by garnishing with the rest of the crisp basil.
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Chef’s Tip:
- We finish cooking the pasta in the sauce so that it absorbs some of the Arrabiata, giving an amazing flavor.
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