Pasta lovers, have you tried Pasta Arrabbiata? I have a funny story to share about Pasta Arrabbiata. The first time I tasted it was at the reception of my friend’s wedding in Radisson Blu Hotel Yanbu, Kingdom of Saudi Arabia. The bang of flavors which exploded in my mouth and its tangy kick made me curious about this particular dish. I actually loved it!
Since it was called Arrabbiata, all the while I literally thought that it was a pasta recipe concocted by the Arabs to match with their own taste. Knowing the fact that Arab people loves spices, it’s something not to be surprised of. Sooner I find out that Pasta Arrabbiata is actually an Italian pasta dish. Hahaha my hunch was wrong!“Arrabbiata” is an Italian word which literally means “angry” and the name of the sauce is due to the heat of chili peppers.
Arrabbiata sauce is a spicy sauce usually made from garlic, tomatoes, and red chili peppers cooked in olive oil. Lazy to make my own Arrabbiata sauce, I rely mainly to the store bought off-the-rack pasta sauces. Delicio is one of my favorite pasta sauce brand which is widely available in the supermarkets. However, using only the ready-made pasta sauces in your cooking usually will result bland dishes. So reinventing the recipe will enhance the taste and make it irresistibly delicious.
I added extra fresh ingredients and changed penne pasta used in the original recipe to spaghetti to put my own stamp on it.
Here’s my Spaghetti Arrabbiata with Roasted Turkey Breast recipe.
- 400 grams spaghetti pasta (or any pasta you like) cooked according to packaging instructions.
- 200 grams roasted turkey breast (cut into biting pieces)
- 1 small piece broccoli (sliced)
- 2 pieces zucchini (sliced)
- 1 piece small onions (chopped)
- 4 cloves garlic (minced)
- 1 bottle (500 grams) Pasta Arrabbiata sauce (i prefer Delicio)
- 2 tablespoon olive oil
- salt and pepper to taste
- Grated Parmesan cheese
- Chopped Parsley (optional)
- In a pan saute’ garlic and onions with olive oil, then add the roasted turkey.
- Toss broccoli and zucchini (do not overcooked).
- Pour the sauce and simmer for 1 to 2 minutes before adding the pasta.
- Season with salt and pepper to taste.
- Served it with garlic bread and sprinkle it with grated parmesan cheese and parsley.
Notes: You may or may not use a dash of dried basil and oregano to add extra flavor while suate’ing the fresh ingredients.