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The angry in pantry

The angry in pantry

In my magic freezer an important place is reserved for the supply of sauces and sauces;
those that I prepare in abundance to always have them available in many small trays.

You can't miss the sauce to prepare a good dish of penne all'arrabbiata!
A sauce that does not provide, in contrast to other traditional dishes of Lazio, the use of onion;
replaced by a generous amount of garlic. Without forgetting the smoked bacon and chilli; much!
All linked by a generous amount of tomato that binds and blends all flavors into one another.

It is true that generally, the Arrabbiata is a sauce that is prepared while the pasta is cooking and that therefore the fact of having it ready is a little out of tradition… but it is good all the same!
The only trick to keep in mind is to defrost it and bring it to temperature in a nice pan (I usually use a pasta maker) and to finish cooking the drained pasta well al dente in it, so as to make it absorb all the taste of the angry.

Here's how I prepare it.

Ingredients for four people:

An abundant multiple of the quantities listed below was used for this preparation!

bacon

gr

100

garlic

cloves

2

hot pepper

pz

1

peeled tomatoes

gr

400

sale (see note)

QB

black pepper

Ad lib

extra virgin olive oil

tomato concentrate

faculty.

Be careful not to overdo it with salt: pancetta is usually quite salty in itself.

Preparation:

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PREPARATION:

Start by chopping garlic and bacon;
reserve the rind, it will serve to further flavor the sauce.

In a saucepan of adequate size (for example a nice cast-iron pot) fry the oil with the garlic.
As soon as the garlic begins to brown, without hint of burning, add the bacon and leave it to brown.
Without neglecting the chopped chili; Also the seeds: otherwise non we get angry!

Pour the peeled tomatoes into pieces, season with the rind, salt and pepper and bring to a boil.
Lower the heat and let it simmer for about fifteen minutes.

Remove from the heat and wait for about ten minutes.
Remove the rind and take a vegetable mill (v. Note) With the bottom with large holes and travasarvi gradually sauce.

Run it through a couple of times; in any case in the end it will have to maintain a somewhat grainy appearance e rustic.

The sauce can now be transferred to the freezer containers.
Different sizes can be used according to the different quantities that are expected to be used.

Stick the containers well and start preparing the labels.

Label all the cans and let them cool for two or three hours.
Then store them in the freezer for future needs.

And, when it is used, enjoy your meal!

ADVICES AND NOTES:

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  • A characteristic of the Arrabbiata sauce - and which differentiates it from the amatriciana - is the abundant presence of the tomato. Tomato that absorbs the taste of smoked bacon.
  • Those who want a more intense tomato flavor, can add a teaspoon of tomato paste.
  • For those who want the recipe of the express preparation, for immediate use, here it is: Penne all'arrabbiata
  • Food mill: You could also use a hand blender but then the sauce would turn into a homogeneous and pale cream; and, forgive me, the eye wants its part!
  • And here is the penne sautéed with the sauce! Remove from the heat then add parsley and grated pecorino cheese.

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