This spaghetti all'Arrabbiata is made of tomato juice, and it has rich flavor by slowly cooking the sauce. I love the spicy tomato sauce, but you can reduce red pepper if you like mild tomato sauce.
![arrabbiata-step-1](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-1-510x286.jpg)
Cut the garlic in half, and remove the skin of it. Remove the skin of the garlic, and get rid of the sprouts. Cut it into 5mm slices.
![arrabbiata-step-2](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-2-510x286.jpg)
Cut the bacon into 5mm sticks.
![arrabbiata-step-3](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-3-510x286.jpg)
Cut the chili pepper in half diagonally, and remove the seeds.
![arrabbiata-step-4](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-4-510x286.jpg)
Put the olive oil and garlic in a pan. Heat up on high heat. When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
![arrabbiata-step-5](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-5-510x286.jpg)
Sauté the bacon on medium-low heat until the are crisp.
![arrabbiata-step-6](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-6-510x286.jpg)
Add the chili pepper, and transfer the hot of it to the oil. Don't burn it by moving the frying pan.
![arrabbiata-step-7](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-7-510x286.jpg)
Add the Italian parsley to the pan.
![arrabbiata-step-8](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-8-510x286.jpg)
Add the tomato juice in the pan, and heat it up on high heat. When it comes to a boil, reduce the heat.
![arrabbiata-step-9](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-9-510x286.jpg)
Add the sea salt, and simmer it on medium-low heat until the sauce become sticky. Sometimes stir the sauce. It's important to slowly cook the sauce so that the umami flavor comes out.
![arrabbiata-step-10](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-10-510x286.jpg)
Add the sea salt if it the sauce is bland. Keep the sauce hot during boiling spaghetti.
![arrabbiata-step-11](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-11-510x286.jpg)
Start to boil the spaghettini one minute shorter than a package instruction.
![arrabbiata-step-12](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-12-510x286.jpg)
Add the drained spaghetti, and live oil to the sauce, and mix them with a tong.
![arrabbiata](https://ayana-gohan.com/wp-content/uploads/arrabbiata-510x286.jpg)
Serve it on a plate, and sprinkle the parsley.
Ingredients
Directions
![arrabbiata-step-1](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-1-510x286.jpg)
Cut the garlic in half, and remove the skin of it. Remove the skin of the garlic, and get rid of the sprouts. Cut it into 5mm slices.
![arrabbiata-step-2](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-2-510x286.jpg)
Cut the bacon into 5mm sticks.
![arrabbiata-step-3](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-3-510x286.jpg)
Cut the chili pepper in half diagonally, and remove the seeds.
![arrabbiata-step-4](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-4-510x286.jpg)
Put the olive oil and garlic in a pan. Heat up on high heat. When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
![arrabbiata-step-5](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-5-510x286.jpg)
Sauté the bacon on medium-low heat until the are crisp.
![arrabbiata-step-6](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-6-510x286.jpg)
Add the chili pepper, and transfer the hot of it to the oil. Don't burn it by moving the frying pan.
![arrabbiata-step-7](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-7-510x286.jpg)
Add the Italian parsley to the pan.
![arrabbiata-step-8](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-8-510x286.jpg)
Add the tomato juice in the pan, and heat it up on high heat. When it comes to a boil, reduce the heat.
![arrabbiata-step-9](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-9-510x286.jpg)
Add the sea salt, and simmer it on medium-low heat until the sauce become sticky. Sometimes stir the sauce. It's important to slowly cook the sauce so that the umami flavor comes out.
![arrabbiata-step-10](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-10-510x286.jpg)
Add the sea salt if it the sauce is bland. Keep the sauce hot during boiling spaghetti.
![arrabbiata-step-11](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-11-510x286.jpg)
Start to boil the spaghettini one minute shorter than a package instruction.
![arrabbiata-step-12](https://ayana-gohan.com/wp-content/uploads/arrabbiata-step-12-510x286.jpg)
Add the drained spaghetti, and live oil to the sauce, and mix them with a tong.
![arrabbiata](https://ayana-gohan.com/wp-content/uploads/arrabbiata-510x286.jpg)
Serve it on a plate, and sprinkle the parsley.
Leave a Reply