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:
- 1 batch of Durum Wheat Dough
- Durum Wheat flour for dusting
- Salt for cooking the pasta
- 1 ½ lbs. diced tomatoes tinned
- 1 small red chili sliced – or to taste
- 3 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- ¼ cup water
- 2 tbsp parsley chopped
- Salt to taste
- Pecorino Romano finely grated to serve
To Make the Pasta
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.
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.
Repeat the above steps until you have no dough left.
For the Arrabbiata Sauce
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.
To Cook the Pasta
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.
Serve immediately with finely grated Pecorino Romano on the top.
Depending on the kind of red chili pepper that you use, you may have to add more or less of it. The sauce has to be spicy, but you still have to be able to taste the tomatoes in it.
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