Pasta is often referred to as “comfort food”. Food that somehow reminds you of childhood, good times and lifts your spirits. I don’t know if I would say that about this Pasta Arrabbiata with Salsiccia here. This dish does have quite a bit of “kick” from the chili. I’m not sure I would have appreciated this as a kid ;P Quite the opposite of today… give me a plate of this spicy pasta and I’m more than happy!
Pasta or Penne all’arrabbiata is a traditional pasta dish from Italy – more specifically from the region around Rome. Italian cuisine is not necessarily known for extremely spicy dishes, but with this one here you can go wild if you like it spicy.
To be honest – my pasta here is not quite so classic and traditional. The classic one is a pure tomato sauce. Mine has some meat in it. Delicious salsiccia sausages. I love them. They are great for a bbq but also perfect as a replacement for ground beef in a pasta sauce. Or if you want some meat/sausages in your stew or soup. The most known salsiccia is probably the one with fennel seeds but you can get them differently spiced – from mild to wild ;) I used regular, not spicy salsiccia for my recipe here but you can go for the wild ones if you like it hot(er) ;)
The classic preparation also tells you to mix the pasta with the sauce before serving. I don’t like that. That’s why you can see plain pasta with sauce on top in the pictures as well as mixed pasta. I prefer having some “dry” pasta without any sauce when I have noodles with sauce. Dunno why… it’s a thing I do ;) So if you want to do it the “right” way… cook the pasta 2-3 minutes shorter than you would cook them to be “al dente” and let them finish in the sauce for those 2-3 minutes ;)
INGREDIENTS / ZUTATEN
For the sauce:
some oil for frying
2 medium onions, chopped
2-3 garlic cloves, chopped
1 chili pepper, chopped
10,.6 oz. (300g) salsiccia sausages
6.8 fI. oz. (200ml) vegetable broth, warm
9 oz. (250g) tomato passata
10,.6 oz. (300g) cherry tomatoes, halved
1 tsp. paprika powder
salt, pepper
some chili flakes (optional)
17.6 oz. (500g) pasta (castellane, penne etc.)
4.4 oz. (125g) mini mozzarella balls
some fresh basil
Für die Soße:
etwas Öl zum Anbraten
2 mittlere Zwiebeln, gehackt
2-3 Knoblauchzehen, gehackt
1 Chilischote, gehackt
300g Salsiccia Würste
200ml Gemüsebrühe, warm
250g Tomaten Passata
300g Kirschtomaten, halbiert
1 TL Paprikapulver
Salz, Pfeffer
einige Chiliflocken (optional)
500g Pasta (Castellane, Penne etc.)
125g Mini Mozzarella
etwas frisches Basilikum
DIRECTIONS / ZUBEREITUNG
2. Add some oil to a large (cast iron) pot and heat up. Add the chopped onion and sauté until soft and glossy – takes about 2-3 minutes. Add the chopped garlic and chili and cook with the onions for a minute or so. Add the sausage meat and fry for about 2-3 minutes until nicely browned. Deglaze with veggie stock and tomato passata. Add the halved cherry tomatoes, and season with paprika powder, salt, and pepper. If you like, you can also add some chili flakes but don’t overdo it ;) Let the sauce simmer for about 10 minutes.
3. While the sauce is simmering, you can cook the pasta in salted water according to package instructions. Pour the cooked pasta into a colander and drain briefly, then add to the sauce in the large pot and mix well. Divide the pasta among bowls, crush a few mini mozzarella balls, place them on top of the pasta and decorate with some fresh basil.
2. Etwas Öl in einem großen (gusseisernen) Topf erhitzen und die gehackten Zwiebeln darin glasig andünsten – dauert etwa 2-3 Minuten. Den gehackten Knoblauch und Chilischote dazugeben und kurz mit anbraten. Das Wurstbrät dazugeben und für etwa 2-3 Minuten anbraten – es sollte etwas Farbe bekommen haben. Mit Gemüsebrühe und Passata ablöschen. Die halbierten Kirschtomaten dazugeben, mit Paprika, Salz und Pfeffer würzen. Wer mag, kann auch noch zusätzlich einige Chiliflocken dazugeben – übertreibt es aber nicht ;) Die Soße für etwa 10 Minuten köcheln lassen.
3. Während die Soße kocht, kann man die Pasta in Salzwasser nach Packungsanleitung garkochen. Die fertigen Nudeln in ein Sieb schütten und kurz abtropfen lassen, dann zur Soße in den großen Topf dazugeben und alles gut vermengen. Die Pasta auf Schüsseln verteilen, jeweils einige Mini Mozzarellakugeln zerdrückt auf die Nudeln geben und mit Basilikum dekorieren.
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Here is a version of the recipe you can print easily.
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Pasta Arrabbiata with Salsiccia
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 00:35
- Yield: 4 1x
- Category: Pasta
- Cuisine: Italy
Description
If you like it hot and spicy this Pasta Arrabbiata with Salsiccia might be perfect for you. Easy to make and sooo good!
Ingredients
For the sauce:
some oil for frying
2 medium onions, chopped
2-3 garlic cloves, chopped
1 chili pepper, chopped
10,.6 oz. (300g) salsiccia sausages
6.8 fI. oz. (200ml) vegetable broth, warm
9 oz. (250g) tomato passata
10,.6 oz. (300g) cherry tomatoes, halved
1 tsp. paprika powder
salt, pepper
some chili flakes (optional)
17.6 oz. (500g) pasta (castellane, penne etc.)
4.4 oz. (125g) mini mozzarella balls
some fresh basil
Instructions
1. Peel and finely chop the onions and garlic. Cut the chili pepper in half lengthwise, remove the seeds and chop coarsely. Remove the casings from the salsiccia sausages and break up the sausage meat. Wash, dry, and halve the cherry tomatoes. Set everything aside.
2. Add some oil to a large (cast iron) pot and heat up. Add the chopped onion and sauté until soft and glossy – takes about 2-3 minutes. Add the chopped garlic and chili and cook with the onions for a minute or so. Add the sausage meat and fry for about 2-3 minutes until nicely browned. Deglaze with veggie stock and tomato passata. Add the halved cherry tomatoes, and season with paprika powder, salt, and pepper. If you like, you can also add some chili flakes but don’t overdo it ;) Let the sauce simmer for about 10 minutes.
3. While the sauce is simmering, you can cook the pasta in salted water according to package instructions. Pour the cooked pasta into a colander and drain briefly, then add to the sauce in the large pot and mix well. Divide the pasta among bowls, crush a few mini mozzarella balls, place them on top of the pasta and decorate with some fresh basil.
Notes
Enjoy cooking!
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