Fusilli All Arrabbiata
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), finely chopped
- 6 clove (s) garlic, finely chopped
- 3 tablespoon olive oil
- 2 chilli pepper (s), cut into rings
- 150 g tomato paste
- 5 dl tomato (s), happened
- 3 bell peppers, red, yellow and green, cut into thin strips
- 1 teaspoon chicken stock (paste)
- Salt and pepper, from the mill
- Chili powder
- some coriander, from the mill
- 240 g tomato (s), dried, pickled in oil, cut into fine strips
- 4 tomato (s), diced
- 400 g pasta, (fusilli)
- 0.5 ½ bunch chives, cut into fine rolls
- 0.5 ½ bunch parsley, finely chopped
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cook the fusilli al dente as usual.
- Heat the olive oil in a saucepan and fry the onions in it, but they should not take on any color. First add the paprika strips, a little later the sun-dried tomatoes and fry them with them. Add the garlic and chilli and fry a little. Slightly increase the heat, add the tomato paste and fry, stirring constantly. Pour in the pureed tomatoes, stir in the stock and bring the sauce to the boil. Season with coriander, salt and pepper. Let it simmer gently.
- After about 10 minutes add the fresh tomato cubes and let simmer briefly. Season to taste with salt, pepper and chilli. Stir in the parsley and chives.
- Mix the fusilli with the sauce and serve in preheated soup plates. Serve with plenty of freshly grated parmesan.
- Serve with a fresh, mixed salad.
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