The other week on PBS, I saw Nick Stellino making pasta arrabiata, and I noticed that he did something differently than I normally do (and also noticed that he has an awesome watch collection based on what he wears in the episodes). I made a batch his way and liked the result; the key was not mincing the garlic.
Ingredients
- red pepper flakes
- garlic (chopped into chunks--not minced--this was the key)
- flat-leaf parsley
- passata
- chicken stock
- Romano cheese
- pasta cooked 3/4 of the way
Directions
- Heat a skillet with olive oil. Add in red pepper flakes and sliced garlic (this size allows the garlic to soften rather than burn. When the garlic is just turning slightly golden, add in chopped parsley and fry for a few seconds.
- When the parlsey has fried it will lower the temperature of the oil. Add in the passata and chicken stock so that the sauce is soupy. Combine thoroughly, then add in the pasta and cook until al dente. The sauce will thicken to coat the pasta.
- Add Romano cheese and serve with a garnish of chopped parsley.
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