If you follow Manu’s Menu you will very luckily know by now that I have just written a book about pasta: Homemade Pasta Made Simple. It’s been available for pre-order on Amazon for a few weeks, and it has now been officially released! Yay! Click here to get your copy now!
So, to celebrate such a special occasion, I thought I’d share with you one of the many recipes you can find in the book: Cicatelli all’Arrabbiata. Cicatelli are longer cavatelli and are made using three fingers instead of two. They are a specialty from the Southern region of Apulia. Arrabbiata Sauce instead is a spicy pasta sauce typical of Rome. The sauce is made with tomatoes, garlic, and chili. The term arrabbiata literally means “angry” in Italian and it refers to the spiciness of the chili peppers. It is a very popular dish and you can find it in all the restaurants of Rome!
In my book, you can find many serving suggestions and tips to mix and match pasta shapes and sauces. Cicatelli, for example, also go very well with Prawn and Zucchini Sauce, Arugula and Tomato Sauce, and Crudaiola Sauce. At the same time, Arrabbiata Sauce can be also matched with Maccheroni col Ferretto, Pici, and Strozzapreti. You can find all these recipes in my book Homemade Pasta Made Simple. So, what are you waiting for? Click here to purchase your copy now!
Here is a short video tutorial on how to make Cicatelli:
- Put all the ingredients in a food processor and pulse until the flour resembles breadcrumbs.
- Pour onto a working surface and knead together until smooth.
- Make into a ball, cover with cling wrap and let the dough rest for 30 minutes.
- Dust 3 cookie sheets with durum wheat flour and keep aside.
- Take small pieces of dough and roll them into ½" thick ropes using your fingertips.
- Cut these ropes into 1 ½" long pieces.
- Put your index, middle and ring fingers together and press them down on each piece of dough rolling it towards you with a quick movement.
- Put the shaped pasta on the prepared cookie sheets.
- Repeat the above steps until you have no dough left.
- Sauté the crushed garlic and sliced chili with the extra virgin olive oil in a saucepan on low for 1 or 2 minutes. Make sure not to burn the garlic or the sauce will taste bitter. Discard the garlic.
- Add the tomatoes and ¼ cup of water. Season with salt to taste, cover and cook on low for 15 minutes.
- Put the fire off and keep aside.
- Set a large pot of water on the stove to boil and cook the pasta for about 6-8 minutes, or until al dente. To test this, remove a piece of pasta from the pot and take a bite – it should be cooked but still slightly firm in the center.
- When the pasta is cooked, drain it and put it back into the pot and on the fire.
- Add the arrabbiata sauce and chopped parsley, and mix well while cooking on low for 1 minute.
- Serve immediately with finely grated Pecorino Romano on the top.
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