Arrabbiata Carbonara
This dish combines two classic Italian styles of pasta sauce - Arrabbiata and Carbonara. Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. Carbonara typically uses a mixture of cheese, egg yolks, cured fatty pork, and black pepper; however, I do not use raw eggs in this particular dish.
Ingredients
- 1/2 lb pancetta, chopped
- 1 clove garlic, chopped
- 1 white onion, diced
- 2 teaspoons fresh rosemary, chopped
- 5 fresh basil leaves
- 1 large can crushed tomatoes
- 1/3 cup red wine
- 1/2 cup pecorino Parmesan
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 1 lb Bucatini pasta
Instructions
In a pre-heated pan on high heat, add olive oil and brown the pancetta for 3-5 minutes. Add onion and cook until golden brown (approximately 3-5 minutes), then add the garlic, rosemary, and red pepper flakes. Cook for 3 minutes, then deglaze with red wine. Cook until wine is reduced. Stir in tomatoes, salt, and pepper. Cook on medium heat for 10 minutes. Add basil and reduce heat to simmer; cook for 15 minutes or until thickened. Toss with cooked bucatini and pecorino Parmesan.
