Rigatoni with Chilli Pomodoro, Stracciatella & Basil from Studio Amaro

Serves 4

Chilli Pomodoro (Arrabbiata Sauce)

Makes 1.5L – Enough for 8 serves

• 1 tin (400g) crushed tomatoes
• 2 brown onions, diced
• 2 tbsp garlic, crushed
• 100g red long chilli, charred and peeled
• 1 tsp pepperoncino (chilli flakes)
• 60g tomato paste
• 1 tsp dried oregano
• 1 dried bay leaf
• 50ml olive oil
• Salt to taste
• 1 tbsp finely chopped basil
• 100ml water

Method:

1. Char chillies over a flame or grill until blackened. Place in a bowl, cover, and let steam. Peel off skins.

2. Heat olive oil in a pot. Sauté onions, garlic, chillies, oregano, bay leaf, and basil until soft.

3. Stir in tomato paste and cook for 2 minutes.

4. Add crushed tomatoes and 100ml water. Season with salt.

5. Simmer uncovered for 1 hour, stirring occasionally.

6. Blend until smooth and cool.

To Serve (4 Serves):

• 400g dried rigatoni (home alternative)
• 600ml chilli pomodoro sauce
• 100g stracciatella
• Basil oil or fresh basil leaves for garnish

Method:

1. Cook dried rigatoni in boiling salted water until al dente.

2. Heat pomodoro sauce in a pan. Add cooked pasta and toss until coated.

3. Plate and top with spoonfuls of stracciatella.

4. Finish with fresh basil leaves.

Studio Amaro

168 Chapel Street, Windsor