Recook: Smokey Arrabiata Fettuccine
- Valerie Bertinelli
- Nov 13, 2017
- 2 min read
Hi guys, I love watching cooking TV show in Cooking Channel TV or in Food Network; such as Brunch at Bobby's, Giada in Italy, Dinner at Tiffani's and Valerie's Home Cooking. Today recipe is recook one of the best recipe belongs to Valerie Bertinelli from her Valerie's Home Cooking in Food Network channel.
Recently, I have read types of Italian pasta sauce from google and I have made many kinds such as classic pesto from basil and cashew nuts, homemade bolognese, alfredo, butter sauce, aglio o olio and now I try my first time of Arrabiata sauce.
My husband thinks that Arrabiata sauce means the sauce from Arabia, Middle East LOL but actually, Arrabiata sauce is tomato based which is spicy because additional ingredient of red chili flakes. The original recipe is meatless and using penne so I change it a little bit using sliced of smoke beef and replace with fettuccine.
The original recipe can be looked in this link http://www.foodnetwork.com/recipes/valerie-bertinelli/spicy-arrabiata-penne-3106836
The ingredients we need are dried fettuccine, olive oil, 5 slices smoke beef, 1 can of chopped tomato (using polpa), red chilli flakes, garlic, fresh basil leafs, italian herb seasoning, parmesan cheese, salt and black pepper.
First step is cooking the pasta. Bring to boil a quart of water in a large pot over medium heat, add salt and cooked dried fettuccine until al dente (based on direction time in the packaging, 12-13 minutes). Drained and drenched immediately in ice cool water and drained again. Set aside.
In a large skillet over medium heat, add olive oil and sauteed sliced garlic when olive oil is bubbled until garlic is fragrance for 1 -2 minutes.
Add sliced smoked beef and stirred until the fat is leaked from the meat.
Poured chopped tomato into the skillet and stirred well.
Add 1 tsp Italian Herbs Seasoning, 2 tsp red chili flakes, seasoned well with salt and black pepper to adjust the taste. Stirred until well combined.
Bring to boil and cooked for 5 minutes. Turn off the heat.
Add chopped basil into the sauce and stirred well.
Add cooked pasta into the sauce and toss until well combined.
Served fettuccine with more chopped basil and grated parmesan cheese for garnish, served warm. It's spicy but not too spicy, tangy, rich, deep, rustic, salty and smokey. Enjoy my recook!!
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