Rustic Pasta Arrabbiata (Stove Top or Instant Pot)
There are many constants in a weekend. In my house it is usually about catching up on things, cooking dal and of course some pasta of sorts. We are still having fun with quick cook pasta sauces, as I am sure you can tell. This weekend’s experiment is Penne Arrabbiata. Well, for me it is beyond just Penne Arrabbiata, it is Pasta Arrabbiata. I make it with more than just penne.
A one-pot version to boot. Now, of course I played with doing this in the instant pot. However, it really is a variation of a stove top creation that I make often. So, what you get here is the combined genius of both these recipes, that and some other infliences. So, what you have is one of my favorite Friday night creations.
My Pasta Arrabbiata Story
A pasta Arrabbiata is a tomato-based sauce that is spicy. There really is not a lot going on here other than the magic of garlic, red pepper flakes and tomatoes. I add some red bell pepper to enhance the flavor and this dish unlike some other pasta dishes favors fresh tomatoes.
The Italian word Arrabiata means angry and hence what you have here is a bold and passionate sauce. I adapted mine from this New York times recipe, are they not the best kind? Now, I made this with the farfalle pasta that I had on hand and made this with the loads of cherry tomatoes that I had in my fridge.
I did not really do much with cooking down the sauce, I was pretty surprised at how nicely the tomatoes broke down along with the pasta and a few good stirs was all that was needed to get this complete for dinner. The original dish was a little brighter and saucier. I made this for a super quick Friday night dinner, and actually photographed the leftovers that I had for lunch today. I got some some rest this weekend, but not nearly enough to feel like I have shaken the bug.
Just in case, heading to the hospital and all the craziness with Benji was not difficult enough, I am now dealing with the insurance fussing about the bills. Really, and people wonder why universal healthcare reform is still not done. Here is to a good and productive week ahead. May the spring air feel fresher and warmer with each passing day. And if I wanted to pick another rock star pasta recipe I would pick my Instant Pot Penne a la Vodka.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A spicy super easy one-pot pasta done on the stove top or instant pot.
Ingredients
- 4 to 6 fresh tomatoes, or 1 and 1/2 chopped tomatoes such as Pomi
- 1 bell pepper, halved and seeded (this is optional, but it adds a nice flavor)
- 1/4 cup extra virgin olive oil
- 2 tablespoons minced garlic
- 1 small red onion, diced
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon thyme
- 10 ounces of your favorite pasta shape
- Chopped fresh basil and freshly ground black pepper to finish
Instructions
- Instant pot instructions
- Halve the fresh tomatoes and place with the bell pepper if using in a food processor and process until finely chopped.
- Turn the instant pot on to saute mode and add in the olive oil. After a minute add in the garlic and cook for 2 minutes. When the garlic is beginning to turn golden, add in the onion and sauté for 2 more minutes.
- Add in the red pepper flakes and the tomatoes and the tomato paste if using and the salt. Stir in the thyme and the pasta with 1 and 1/2 cups of water.
- Turn off the saute mode. Set the pressure to 2 minutes. Do a quick release after 5 minutes. Stir well, to break down the tomatoes and mix into the pasta. The tomatoes will coat the pasta as you do this.
- Add lots of freshly ground black pepper and garnish with basil to finish
- Stove top
- Heat the olive oil in a large heavy bottomed pot. After a minute add in the garlic and cook for 2 minutes. When the garlic is beginning to turn golden, add in the onion and saute for 2 more minutes.
- Add in the red pepper flakes and the tomatoes and the tomato paste and the salt. Cook for about 5 minutes to allow the tomatoes to soften and form a sauce. Stir in the thyme and the pasta with 1 and 1/2 cups of water. Cover and cook for 8 minutes, until the pasta is cooked through and the water is mostly absorbed.
- Mix well and finish with basil and black pepper.