Cheesy Arrabbiata over Linguine

“We love arrabbiata, the hotter the better for us. If you don't like a lot of heat, please reduce the amount of pepper flakes to your liking...but don't leave them out, they are necessary to this dish. I have played with the traditional sauce a bit to accomodate my family's tastebuds. We enjoy this made with either white or red balsamic vinegar. The white is a little sweeter and not as sharp tasting as the red. Peeling the tomatoes will give the sauce a smoother texture. It is good both ways, with or without the tomatoes peeled. I hope that you will enjoy this quick and easy meal.”
READY IN:
32mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 14 cup olive oil, virgin, separated
  • 1 14 cups onions, sweet, finely chopped
  • 14 cup shallot, french, finely chopped
  • 1 cup red pepper, sweet, finely chopped
  • 1 tablespoon basil, fresh finely sliced
  • 1 teaspoon red pepper flakes (may use less if preferred)
  • 1 teaspoon sugar, white
  • 12 teaspoon salt, sea
  • 1 tablespoon balsamic vinegar (red or white may be used)
  • 3 garlic cloves, minced
  • 6 cups tomatoes, chopped (peeled optional)
  • 350 g linguine
  • 18 cup parmesan cheese, grated
  • 18 cup pecorino cheese, ground

Directions

  1. In a large pan, heat 2 tbsp of oil over medium high heat and saute the onions, shallots and red pepper until softened.
  2. Add the basil, sugar, pepper flakes, salt, balsamic vinegar and garlic, stir for 1 minute then add tomatoes and juice and bring to a boil.
  3. Once boiling, reduce heat to medium low and simmer for about 10 minutes, until tomatoes are soft and sauce has thickened.
  4. Cook linguine according to package directions, saving 1/2 cup of pasta water, drain the noodles.
  5. Add the 1/2 cup of pasta water and 2 tbsp of olive oil to the tomatoe sauce and allow to simmer for 5 minutes.
  6. Serve the sauce over the pasta noodles and garnish with both the parmesan and pecorino cheeses.

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