My husband loves spaghetti in home-made Arrabiata sauce. And I think its one of the easiest sauces to cook, when you want to have something nice for dinner, without much effort. This is my version of the sauce and I am sure all you lovely people would have your own special recipes (Please do share your home-made sauce recipes, in the comments below).
This sauce is not very thick, but loaded with flavours. The recipe serves around four.
- 4 medium sized tomatoes,
- 1 cup of mushrooms, cut in small pieces,
- 6-7 cloves of garlic,
- 2-3 tablespoon of red chilli flakes,
- 2 teaspoon of basil (I am using dried),
- 1 teaspoon of brown sugar,
- Spaghetti or any pasta of your choice.
- Olive oil and salt (I do not use extra virgin for this sauce).
- Make one small slit in each of the tomatoes and boil them for 15 minutes. Keep them aside to cool,
- Cook your pasta; I add little bit of basil in the boiling water before adding my pasta. Once cooked, keep the pasta in the water.
- Now remove the skins of the tomatoes by simply peeling them away. Also, remove the seeds.
- Make a very fine paste of the tomatoes, garlic, chilli flakes and basil, and keep aside. The paste will be of nearly runny consistency.
- Heat olive oil and add the mushrooms, fry till they are fully cooked,
- Now add salt and sugar,
- Add the tomato paste and keep cooking uncovered, till the sauce thickens.
- Adjust the seasonings.
- Add pepper and switch off the flame.
- At the time of serving, drain the pasta and mix it with the sauce. Serve it with a generous sprinkling of parmesan. Here, I have served it with a healthy “prawns and turnip soup” (click here to go to the recipe for this soup).
Hope you try this and share with your loved ones!
Stay tuned for many more tried and tested recipes.