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Home Cilantro Salsa With Chili Paste

Italian Style Arabiata with Bucatini Recipe

Ingredients

How to make it

  • Put 4tbsp oil and the butter in a frying pan large enough to accommodate the pasta;
  • Melt the butter over a low heat, add the onions and red pepper and cook gently, stirring occasionally, for some 2 minutes or so until softened a bit;
  • Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy;
  • Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes, combine together well with the pancetta onion mixture;
  • Increase to a high heat and bring to boil;
  • Reduce heat to low and simmer for some 30 to 45 minutes or so, stirring occasionally, while sauce thickens a bit;
  • Pour 4 pints water into a large saucepan, add 1tbsp salt and 1tbsp oil and bring to a boil over a high heat;
  • Drop in the pasta, stirring well to mix and separate;
  • When pasta is put on to boil, add torn basil to the sauce, turn up heat to medium and further thicken the sauce for some 5 to 8 minutes;
  • When the pasta is cooked “al dente”, drain and add to sauce in frying pan;
  • Add the grated cheeses, stir and toss until the cheese and sauce is totally combined with the pasta;
  • Taste for seasoning and serve immediately.

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The Cook

DonSpain Marbella, Spain

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