Pasta of the Furious Man

Pasata All'Arrabbiata

Cooking With Nick Stellino
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Ingredients:

3 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1 1/2 cups Tomato Sauce
1 cup Chicken Stock
1/4 teaspoon salt
3 tablespoons chopped freash parsley
1 pound pasta - penne or ziti

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Serves 4 to 6
Printable Version
Pour the water into a large stockpot with or without the optional salt and bring it to a boil.
While the water is heating, pour the oil into a large saute pan set on medium heat and cook the garlic and red pepper flakes until the garlic starts to sizzle, about 2-3 minutes. Be careful not to let it burn. Add the tomato sauce, chicken stock, salt and 2 tablespoons of the parsley, bring to a boil and simmer for 5 minutes.
When the water is boiling, add the pasta and cook according to package directions until just tender. Drain well and return to the pot. Add the sauce, turn the heat up to medium-high and toss until it’s well coated. Sprinkle with the remaining parsley and cook, stirring, for 1 minute.
Chef's Tip:
Chicken stock will make the flavor a bit more intense and the finish more saucy. If you do not want to use chicken stock, you could add about 1/2 cup of the past-cooking water during the simmering process. The finish and flavor will be just as good.
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