Three make-ahead sauces, combined with starchy cooking water, hot spaghetti and cheese at the table adds up to a mind-blowingly different pasta all'Arrabbiata.
Recipe courtesy of Rachael Ray
Episode: Bold Thinking
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Tomato Sauce: 
  • One 28-ounce can whole San Marzano tomatoes
  • 1/2 onion
  • Pinch sugar
  • 3 to 4 fresh basil leaves, torn
  • 2 cloves garlic, grated or made into a paste
  • EVOO, for drizzling
  • Sea salt and freshly ground pepper
Chile Paste:
  • 2 or 3 Italian cherry peppers or Fresno chile peppers
  • Sea salt
  • 1 clove garlic, very finely chopped
  • 4 tablespoons harissa
Parsley and Basil Pesto:
  • 1/4 cup chopped pine nuts
  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 1/3 to 1/2 cup EVOO
  • 1/3 cup grated Parmigiano-Reggiano
  • 1 clove garlic, finely grated or made into a paste
  • Salt and freshly ground pepper 
  • Freshly grated nutmeg
  • Salt
  • 1 pound spaghetti
  • Shaved or grated Parmigiano-Reggiano
  • EVOO, for drizzling

Directions

Watch how to make this recipe.

For the tomato sauce: Put the tomatoes and their juice in the bowl of a food processor. Grate 3 to 4 tablespoons of the onion directly into the food processor so the juice falls into the tomatoes. Add the sugar, basil, garlic and a liberal drizzle of EVOO (about 1 tablespoon), and season with sea salt and pepper. Whizz the mixture up until it's pureed, then transfer it to a small pot. Bring to a simmer over medium-low heat and cook 20 to 30 minutes. (If you're not serving the sauce immediately, cool and then refrigerate it. Any leftovers are delicious on spaghetti with butter and cheese for a more simple supper another night. It also freezes well if you want to make a double or triple batch.) Rinse out the food processor and return the bowl to the base. For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harissa in a small container. Cover and store in the refrigerator. For the pesto: Lightly toast the pine nuts in a small skillet. Let cool completely. Combine the pine nuts, basil, parsley, EVOO, cheese and garlic in the food processor. Season with salt, pepper and a few grates of nutmeg. Pulse until the mixture is well blended, then transfer to a small container. Cover and store in the refrigerator. (The pesto freezes well, so double or triple the batch if you like.) To serve, bring the sauces to room temperature. Reserve one-third of the chile for other uses. Bring a pot of salted water to a boil, then cook the spaghetti until al dente. Reserve 1 cup cooking liquid, then drain the pasta. Meanwhile, reheat the tomato sauce in a small pot over medium-low heat. Put the pasta in a serving bowl, douse with the reserved cooking water and stir in all of the tomato sauce and half of the pesto. Drizzle with EVOO and add 1 tablespoon of the chile sauce at a time, adjusting it to your preferred level of heat. Toss vigorously to combine. Serve with lots of cheese and the remaining chile paste and pesto sauce for stirring in to each person's taste. Finish with another drizzle of EVOO.

Categories:

IDEAS YOU'LL LOVE

Salcicce Arrabbiata

Recipe courtesy of Greg Goldfogel

Arrabbiata Sauce

Recipe courtesy of Gourmet Magazine

Lobster Arrabbiata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Deconstructed Pork Wellington

Recipe courtesy of Gibson Borelli

Deconstructed Wonton Soup

Recipe courtesy of Melissa Gaman

Deconstructed Sweet Sausage Stuffed Peppers

Recipe courtesy of Rachael Ray

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here