Follow these steps for perfect results
olive oil, virgin
separated
onions, sweet
finely chopped
shallot, french
finely chopped
red pepper, sweet
finely chopped
basil, fresh
finely sliced
red pepper flakes
sugar, white
salt, sea
balsamic vinegar
garlic cloves
minced
tomatoes
chopped
linguine
parmesan cheese
grated
pecorino cheese
ground
Heat 2 tbsp of olive oil in a large pan over medium-high heat.
Sauté the onions, shallots, and red pepper until softened.
Add the basil, sugar, pepper flakes, salt, balsamic vinegar, and garlic.
Stir for 1 minute.
Add tomatoes and juice and bring to a boil.
Reduce heat to medium-low and simmer for about 10 minutes, until tomatoes are soft and sauce has thickened.
Cook linguine according to package directions, saving 1/2 cup of pasta water.
Drain the noodles.
Add the 1/2 cup of pasta water and 2 tbsp of olive oil to the tomato sauce.
Simmer for 5 minutes.
Serve the sauce over the pasta noodles and garnish with parmesan and pecorino cheeses.
Expert advice for the best results
Adjust the amount of red pepper flakes to your spice preference.
For a richer sauce, add a splash of cream at the end.
Freshly grated cheese is always best.
Everything you need to know before you start
15 minutes
Sauce can be made a day ahead.
Serve in a shallow bowl, garnished with a sprig of basil.
Serve with a side of crusty bread.
Pair with a simple green salad.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
Arrabbiata is a classic Italian sauce.
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