Some tricks to make your pasta flavoured in just some slides !
By vicky samrat
By vicky samrat
pic credit: google
– Sunflower seed oil– Extra-virgin olive oil– Bird's-eye chili– Crushed red pepper flake– Dried chile de árbol– Red jalapeño– Gochugaru (Korean red chili flakes)Arrabbiata Pasta Ingredients:– Rigatoni– Extra-virgin olive oil– Olio Santo (as per the recipe above)– Garlic– Bird's-eye chili– Parsley– Tomato passata– Salt– Grated pecorino romano
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Prepare Olio Santo: Heat sunflower and olive oils to 200 F in a saucepot. Add chilis (except gochugaru), let cool, then add gochugaru. Blend until smooth and strain into a container.
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Boil Water: Bring salted water to a rolling boil in a pot. Cook pasta (fresh or dried) to desired al dente texture based on personal preference or package instructions.
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Warm Olio Santo & Olive Oil: In a pan, heat olive oil and previously prepared Olio Santo on medium-low heat.
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Sauté Aromatics: Add garlic to the warm oil, toasting until golden. Then, add chilis and parsley, sauté until fragrant.
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Prepare Tomato Sauce: Introduce tomato passata and salt to the pan. Simmer for 2-3 minutes while pasta finishes cooking.
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Combine Pasta and Sauce: Transfer cooked pasta to the sauce using a spider or strainer.
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Emulsify Pasta & Sauce: Vigorously stir pasta with half of the pecorino until creamy. Adjust consistency with pasta water if needed.
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Adjust Seasoning: Taste the dish and add salt if necessary, considering the saltiness of pecorino.
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Plate and Serve: Arrange pasta on warmed plates, generously sprinkle with pecorino, and serve immediately.