Pasta Arrabbiata

Recipe from: 6/19/1995 12:00:00 AM

Ingredients 9
Servings 4
Time 10 minutes


  • 100
    olive oil
  • 2
    garlic, finely chopped
  • 60
    bacon, cut into thin strips
  • 800
    whole peeled tomatoes, with juice, finely chopped
  • 1
    crushed dried chillies
  • salt
  • 12
    medium-sized fresh basil leaves, torn into pieces
  • 500
  • 10
    freshly grated pecorino cheese


45 minutes
Heat all but 15 ml of the olive oil and garlic in a large pan over a medium heat and cook until the garlic begins to sizzle. Add the bacon strips and cook until browned, but not crisp. Add the tinned tomatoes, the crushed chillies and a little salt. Reduce the heat and simmer until the tomatoes have reduced and separated from the oil, 30 to 40 minutes. Remove from the heat and set aside. Bring 4 litres of water to the boil in a large pot, add 15 ml salt and drop all the pasta in, stirring well. Return the pan with the sauce to a medium heat and add the basil leaves. When pasta is cooked al dente, drain and toss with the sauce in the pan, turning off the heat. Stir in the remaining 15 ml olive oil and grated cheese. Serve immediately.

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