There are so many reasons why you should have a quick and an easy arrabbiata pasta recipe up your sleeve. It’s an absolute pleasure making this one for dinner, it’s made for the lazy chef which means you (the lazy chef) gets to enjoy all the rewards by eating dinner in almost no time! It’s oh-so-tasty.
I love adding extra garlic and chili to mine… adding the sugar is a personal preference and something frowned upon (i know, I know) but I like it. You can substitute the sugar with a medium carrot, if you prefer. The red wine vinegar just brightens up the whole dish. Grating over a crazy amount of parmesan is also just as rewarding, I mean I don’t need to tell you that.
Ingredients
- 3 tbsp olive oil
- 200 g diced bacon or pancetta
- 400 g Arrabbiata pasta sauce store-bought
- 2 tbsp fresh basil chopped
- 6 garlic cloves finely sliced6 garlic cloves, finely sliced
- 3 tbsp flat leaf parsley diced
- 2 medium chilies diced *optional
- 2 tsp brown sugar
- 1 tbsp red wine vinegar
- 300 g pasta of choice
- Salt to taste
- Garnish with freshly grated parmesan
Instructions
- Add the olive oil and diced bacon to a medium saucepan and cook until browned
- Add the Arrabbiata sauce to the bacon. Fill the pasta sauce jar with water and add to the pan as well.
- Add the basil, garlic, parsley, chilies, sugar and vinegar to the sauce and mix well. Allow to simmer on medium-high heat for 10mins or until the sauce has rediced by 1/3rd. Stir occasionally.
- Bring a medium pot of water to a rolling bowl, add a good amount of salt to the water and add your pasta. Bowl until al dente or boil for around 6 mins. Add the pasta to the sauce as well as 1/2 cup of the pasta water. Mix well. Allow to rest for 5-10mins. Add additional salt to the pasta if necessary.
- Grate over some fresh parmesan before serving and enjoy!