Easy Eats
I remember growing up watching Food Network especially Jamie Olivers 30-minute meals and thinking there ain’t no way. Some of the recipes on that show surely qualify as an Olympic sport.
My exact expression as he would throw the kitchen sink at the dish.
When I’m in the mood for something yummy & quick you can’t go wrong with a fresh egg pasta & a (fatty) meat with a sauce of your choice.
Today I’ll be sharing my hacks to make a tasty Arrabbiata pasta.
I was craving Arrabbiata since I had it in Osteria da Simone in Galway a few weeks back. If you’re ever there, I’d one million percent recommend if you’re looking for a delicious reasonably priced Italian.
To kick off, minimal ingredients (and no kitchen sink).
Ingredients
Egg Tagliatelle, Arribbiata Sauce (Dunne’s Stores), Fresh garlic & Shallots, Bacon lardons, Chilli flakes, salt, pepper & hot honey.
To start off, my first tip is to fry off your meat of choice in a pot that is big enough to fit the remaining ingredients. We want to make sure we get all the fabulous flavor (fat) from the bacon in the sauce.
Fry off your lardons until golden, add your minced garlic & diced Shallots, let them cook for 3-4 minutes before adding the dried chilli & pasta sauce, then season. How delightfully simple.
Once your sauce is simmering cook your pasta. Public service announcement - Add Sea salt to the boiling water before swirling in your pasta.
I love the egg pasta as it’s super quick. The Centre version only costs €1.40 & it serves four.
Make sure to get a small cup & scoop up some of the pasta water & pour it into the empty sauce jar & add to your sauce. The starch from the pasta water loosens the sauce perfectly.
Mix your drained pasta into the sauce in the big pot & serve.
Gamechanger is drizzling the pasta with some hot honey & of course mandatory parmesan. I added some rocket & olive oil cause health.
This dish is genuinely tasty and definitely under 30 minutes. The fresh garlic & shallots help elevate the sauce, if your shop has smoked lardons, I’d recommend them as the flavors c’est magnifique.
