Call it Italian pasta with an Indian touch. Arrabiata sauce is a great sauce for those who love spicy food. Growing up in South India, I learned to enjoy spicy food since most of the dishes are made hot with the addition of dried red chilies. (They”™re either ground or tempered in oil.) Here I”™m bringing you a blend of Italy and India, with those red chilies as the link.
Masala Arrabiata Pasta
Ingredients:
- 3 cups pasta of your choice
- 1 28-ounce can San Marzano crushed tomatoes
- 1/2 white onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon garam masala
- 4 tablespoons olive oil
- 1 teaspoon red pepper flakes
Method:
- Cook pasta with salted water, drain and set aside.
- Heat a no-stick pan and add the olive oil.
- Once the oil is hot, add the white onion. Sauté until translucent.
- Add the garlic and all the ground spices along with the red pepper chili flakes. Sauté well.
- Add the crushed-tomato sauce. Add ½ a cup water and simmer for about 15 minutes.
- In a pan, add 1 to 2 cups of cooked pasta and 3 ladles of the sauce and mix well. Transfer pasta to a bowl.
- Top with Parmesan cheese and red chili flakes. Garnish with wilted spinach. Serve hot.
For more, particularly information on Rajni”™s cooking classes, visit creativerajni.com.
