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Deconstructed Arrabbiata

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 Rachael Ray
Show: Rachael Ray's Week in a Day Episode: Bold Thinking

Photo: Deconstructed Arrabbiata

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 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:
    • 1 clove garlic, very finely chopped
    • 4 tablespoons harissa
      PARSLEY AND BASIL PESTO:
      • Shaved or grated Parmigiano-Reggiano
      • EVOO, for drizzling
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      Directions

      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

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      4

      Newest Ratings and Reviews

      Read all 2 reviews

      • on June 12, 2012

        Flag

        I made the tomato sauce and the parsley basil sauce and used them separately for things during the week. The tomato sauce goes very well with zucchini pasta shred, just heated through. The pesto is great alone on spaghetti. I was going to prepare the recipe with all three sauces but had no luck finding the right peppers for the dish.

        Loved it!

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        Was this review helpful to you? Yes | No

      • on March 23, 2012

        Flag

        Instructions are poorly explained and written when compared with the show. Seemed like this had a lot of potential but didn't. First recipe from Food Network that was a absolute flop.

        people found this review Helpful.
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