Name: Arrabbiata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Cuisine: Italian Cuisine
Ingredients: Spaghetti (1.5mm) 70g; Tomato Sauce 70g; Garlic 3 cloves; Chili Pepper (to taste); Onion 1/2; Canned Whole Tomatoes 1 can; Olive Oil (to taste); Salt (for pasta water and to taste)

▶ YouTubeで見る

Original: English

Arrabbiata

by 小倉知巳のイタリアンプロ養成講座

The chef from Regalo, a Michelin-starred restaurant, reveals their authentic Spaghetti Arrabbiata recipe. This detailed guide explains the professional techniques and tips for bringing out the profound umami flavor from simple ingredients like garlic, chili, and tomatoes. It's packed with secrets for recreating this exquisite Arrabbiata at home.

Ingredients

Scale:

Main Ingredients (1 serving)

Seasonings

Olive Oil (to taste)
Salt (for pasta water and to taste)

Steps

Finely chop half an onion. [The Key Technique!] Slice thinly against the grain, then turn and slice again to chop finely for easier mincing.
🕒 02:33
Heat a frying pan over medium-high heat, then reduce to low heat and sauté the minced onion until translucent. [The Key Technique!] Be careful not to burn it, and sauté until translucent without bringing out too much of the onion's aroma.
🕒 03:21
Once the onion is translucent and lightly cooked, add 1 can of whole tomatoes.
🕒 06:05
Rinse the inside of the can with your fingers and crush the whole tomatoes by hand while they are still cold. Remove only the tough core. [The Key Technique!] Avoid crushing them too much, as this can diminish the tomato's fresh flavor. Crush them by hand to retain freshness.
🕒 06:20
Simmer the hand-crushed whole tomatoes for about 10 minutes, reducing them down to a consistency that resembles a dried flavor.
🕒 08:10
Thinly slice 3 cloves of garlic, lay them flat, and then mince finely. Gather the minced garlic together. [The Key Technique!] The moisture released from crushed surfaces can cause burning, so cut cleanly with a sharp knife just before using.
🕒 09:18
Add salt to the water for boiling pasta to achieve a salt concentration of about 1.5% to 2%. [The Key Technique!] It should be slightly salty, but not so salty that you can't taste any salt at all.
🕒 12:30
Add a generous amount of olive oil to a cold frying pan, then add the minced 3 cloves of garlic and the chili pepper (to taste).
🕒 12:54
Gently heat the garlic and chili pepper over low heat. Occasionally shake the pan to ensure even heating. [The Key Technique!] Aim for a color slightly darker than pale golden brown for the garlic, avoiding bitterness or rawness. Sauté without burning, allowing the aroma to infuse into the oil.
🕒 13:38
Once the garlic has achieved a nice color, add the prepared 70g of tomato sauce.
🕒 15:45
When the sauce changes from red to an orangey-vermilion, it's a sign that the garlic and chili aroma has infused into the sauce.
🕒 16:28
Once the sauce color changes, reduce the heat to low and turn off the flame. This is preparation for tossing the pasta.
🕒 16:35
Cook 70g of 1.5mm spaghetti for at least 30 seconds less than the package's recommended cooking time (aim for around 4 minutes 40 seconds). [The Key Technique!] Don't drain the pasta too much to retain the starch clinging to it. Boiling it al dente allows it to absorb the sauce better.
🕒 13:08
5 seconds before the pasta is done cooking, turn the heat under the frying pan containing the sauce (prepared in step 12) to high.
🕒 17:34
Add the cooked pasta to the pan with minimal draining and toss vigorously with the sauce over high heat. [The Key Technique!] Aim for a state where the sauce is well coated on the pasta without it absorbing too much sauce.
🕒 17:48