Arrabbiata Sauce for Pasta

Arrabbiata Sauce for Pasta

Pasta in any form is enjoyed and devoured without complaints by the girls and their father but they have their individual preferences.

Like the younger one will prefer a mixture of white sauce and Arrabbiata or Marinara sauce the older one will worship white sauce but like I said “No Complaints” with the meal!

Many a times if I have to go out they will make their own version of sauces. So it was not much of a surprise when little one (not so little anymore) choose Pasta for her birthday party!

One of her requests was Arrabbiata! So what is Arrabbiata sauce?

According to the Wikipedia,” Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chilli peppers cooked in olive oil.

"Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chilli peppers. Parmigiano-Reggiano or parmesan cheese is not necessary to make this sauce. But then there are variations a few include onions to be fried with the garlic and tomatoes.

Due to the small number of ingredients needed in order to make this sauce, it is quite inexpensive. Though most commonly used for penne pasta, arrabbiata can be used for other food like meats, poultry, seafood, bread and food similar to pizza.”

So let’s make this delicious sauce which taste good with penne, spaghetti, rigatoni to name a few.

Arrabbiata Sauce

 Ingredients:

Arrabbiata Sauce for Pasta

• 1 tsp olive oil
• 1 cup onions, chopped
• 1 tsp garlic paste
• 1 tsp sugar
• 1 tblspn basil chopped
• 2 tsp chilli flakes, crushed
• 2 tblspn tomato paste
• ½ tsp oregano
• ½ tsp sage
• ½ tsp thyme
• A pinch of rosemary
• 1 tsp kali mirch/ pepper corns, powdered
• 3 cups tomato puree
• 2 tblspn flat parsley, chopped (optional)
• 1 cup water

Method:

• Heat oil in a large kadhai/wok over medium heat.
• Sauté onion and garlic in oil for 5 minutes.
• Stir in water, sugar, basil, red pepper, tomato paste, oregano, sage, thyme, rosemary, black pepper and tomatoes.
• When it starts boiling lower the flame and simmer uncovered about 15 minutes.
• Stir in parsley if using.
• Ladle over the hot cooked pasta of your choice.

Check out the next sauce I will post tomorrow....

Sauces for Pasta

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Mexican Rice

Mexican Rice

I hope you have enjoyed your trip around the world with us! Wondering what I am talking about? Okay we at blogging marathon are off” Around the World in 30 Days”! Foodies’ hai bhai kya? Food par he bolenge! 

So let’s stop today at M Mexico! Why it’s like Indian food! My daughters refuse to believe that I have cooked international food today! The younger one checked it out to see if there is something called Mexican Rice!

Shhh!

 I do not know what to say? Okay I do cook up names, fancy names but them not believing me when I am so earnestly telling them…! Pah! I do not know what these youngsters are these days... No respect only!!! (Ha all that ranting feels good!)

Anyway please believe me when I say that most Mexican food is like Indian food so that is the reason it’s popular in India.  I have a big list and recipes shared with me by my friend Vidya that I want to try in near future… so look out for some more delicious food here.

Right now  before you enjoy the Mexican rice I have dished out here some cuisine history, sorry you can skip it if you want and go directly to the recipe and I am quoting what I read in Wikipedia so,  

“Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.

While, the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country.”

” Mexican cuisine is as complex as any of the great cuisines in the world, such as those of  India,  China,  France,  Italy and Turkey It is created mostly with ingredients native to Mexico  as well as those brought over by the Spanish conquistadors, with some new influences since then In addition to staples such as corn and chilli peppers, native ingredients include  tomatoes,  squashes,  avocados,  cocoa and vanilla as well as ingredients not generally used in other cuisines such as edible flowers, vegetables such as  huauzontle  and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the centre and south of the country. It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chilli pepper as a seasoning as they are complementary foods.

Mexican Rice

Mexican Rice 

Recipe Source: Vidya 

Ingredients:

• 1 cup rice
• 3 cups water+8 cups
• 6 tblspn oil
• 1 tblspn red sauce( recipe coming soon)
• 2 tsp garlic paste
• ½ tsp ginger paste
• ¼ cup rajma, soaked and boiled
• 1/3 cup corn, boiled
• 2 tsp chopped green chillies
• ¼ tsp dhania/ coriander seed powder
• ½ cup capsicum, sliced
• 1/3 cup onions sliced and separated
• ½ cup cabbage, sliced fine
• ½ tsp oregano
• ¼ tsp pepper powder, freshly ground
• 1 tsp butter
• 1 tsp jalapeño water (I substituted with vinegar)
• 1 tsp dhania/ coriander leaves

Mexican Rice

Method:

• Wash and soak the rice in 3 cups of water for 30 minutes.
• Strain and discard the water.
• Boil the 8 cups add 2 tblspn oil add the rice. Cook uncovered till the rice is done.
• Once the rice is cooked strain the rice in a colander.
• Cool the rice for 1 hour. Then to cooked rice apply oil, salt and 1 tblspn red sauce.
• In a kadhai/wok heat 2 tblspn oil add the garlic, ginger pastes. Stir.
• Add boiled rajma, boiled corn, green chillies, and coriander seed powder. Stir fry for 2 minutes.
• Add the capsicum, onions, cabbage and stir.  The ingredients should not cook fully.
• To this add the prepared rice, oregano, pepper powder, butter. Stir fry for 4-5 minutes.
• Add the jalapeño water, if using else add the vinegar and coriander.
•  Serve hot.

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An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!