The Pilgrim's Pots and Pans

This spicy pasta sauce is an excellent option when vegetarian guests are expected. It also goes well with meat dishes such as fried chicken or barbeque. Served with a tossed green salad and some red wine, it makes for a simple yet elegant meal. However, this may not sit well with children. In that case, instead of chillies, substitute with a cup of capsicum (bell pepper) strips or a cup of finely minced anchovies (I use our native dried dilis, crushed with a mortar and pestle or ground with a food processor). If using anchovies, vegetarians can still partake of it but strict vegans will not.

Don’t forget the tip for peeling tomatoes: drop them for 60 seconds in a pan of boiling water with the heat turned off. Upon retrieving, run them under tap or cold water. They would be much easier to peel. Take out most of the juice and the seeds as this is what makes for an acidic sauce.

For mincing chillies, make sure you use kitchen gloves when handling them. Or use a fork to keep them in place when slicing thinly with a knife. Strong chillies can sting for a long time, some for days.

The sauce I’m reproducing here is one of the most basic Arrabbiata recipes. If you wish, add more herbs and spices. The simmering time I’m indicating is an approximate. More often it takes longer, to make sure the flavours mingle well. I also find that Cheddar, more than Parmesan, tastes better on this sauce.

Basic Arrabbiata Sauce

Ingredients:

5-7 large tomatoes, peeled and de-seeded
1 cup tomato puree or plain tomato sauce
red chillies (I use siling labuyo), de-seeded and finely minced
1 small Spanish (red) onion
minced garlic (around 2 tbsp but I use much more)
oregano
shredded fresh basil (not too much to clash with the chillies)
1 cup red wine (optional but highly encouraged)
1 cup vodka (optional)
1 tbsp white or red wine vinegar (optional)
1/2 tsp salt
pinch of black pepper
1 tsp olive oil
1 tsp brown sugar
Cheddar cheese
250 g penne pasta (this is the shape that goes best with this sauce but you can use fusilli if penne’s not available – never spaghetti)

1. On a saucepan, heat the olive oil. Sauté the onion till soft.
2. Stir in the garlic, chillies, herbs, tomatoes. Sweat for approximately 5 minutes and stir occasionally to break up the tomatoes.
3. Lower the heat and add the tomato puree, vinegar and sugar, stirring thoroughly. Simmer for at least 15 minutes.
4. Add wine and vodka. Turn off the heat upon reaching boiling point.
5. Cook the pasta according to instructions.
6. Stir the cooked pasta into the sauce, make sure the quills are well-covered.
7. If serving on a casserole, transfer pasta and drizzle with cheese. You can place it in the oven or grill till cheese is golden brown and bubbling (not necessary but if you have guests, it’s a nice presentation).