This Arrabiatta sauce had been tweaked to suit my tastebud. The recipe might not be as the original Arrabiatta sauce should be but I still retain the name Arrabiatta because the sauce is a bit hot from the chillies. Arrabiatta means fiery in Italian.
INGREDIENTS:
2 cups macaroni (or any other types of short pastas)
1 large onion - minced (yellow or red, whichever suits your taste)
1/2 a carrot - minced
2 fresh tomatoes (skinned, seeded and chopped)
1 medium can tomato puree
2 tbps chilli paste (ready made or freshly blended using dried or fresh chillies)
1/2 cup minced chicken meat
1 cup chicken meatballs (halved)
1/2 a litre chicken stock
salt
sugar
pepper
chopped basil
oil
METHOD:
1. Boil a large pot of water. Drop a tablespoon of cooking oil. Once the water started to boil rapidly, chuck in the macaroni. Bring the water back to a boil. Immediately turn the stove off and cover the pot. Leave for 10 to 15 minutes. The pasta should be just nice.
2. Heat 2 tablespoons of cooking oil in a heavy-based pan or a wok (I use a wok to cook everything, including brownies, heh heh...)
3. Sautee the onions until fragrant. Chuck in the carrots and cook till soft.
4. Put in the chilli paste and fry until fragrant. Add minced chicken and chicken meatball.
5. Add tomato puree and fresh tomatoes. Bring to boil. Add chicken stock. Continue to cook until it boils and reached the desired consistency.
6. Adjust the sourness of the tomato with a bit of sugar. Sometimes the sourness of the tomatoes can be overpowering and left the sauce a little bit on the icky side. But it all depends on your personal taste.
7. Season with salt, pepper and chopped basil (fresh or dried). Serve with macaroni (or any other short pasta of your choice).
Bon appetit.....
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