This quick and simple dish of Roman origin translates literally as ‘angry pasta’ due to the addition of chillies.
Just how ‘angry’ your pasta ends up being will depend on you. Commonly served with spaghetti or penne, I think spinach cavatelli is just perfect with this sauce. I have also used soffritto, though not traditional, it adds great texture, flavour and nutrition to this sauce.
Free From: Gluten, Wheat, Dairy, Soy, Sesame, Potato Flour/Starch & Nuts
1 batch cavatelli pasta*
1 cup soffritto* (optional)
3 – 4 cloves garlic (crushed, if not in soffritto)
2 Tablespoons olive oil
1 – 4 dried red or fresh chillies finely chopped (to taste)
Salt & pepper (to taste)
400g (14oz) can chopped tomatoes
1 large handful flat leaf parsley
1. Place a large pot of heavily salted water on to boil using a high heat.
2. When the pasta water is boiling rapidly, add the cavatelli, immediately stirring to separate. Boil uncovered until the pasta is al dente (13-15 minutes).
3. In a large frying pan gently fry the chopped chillies, garlic and soffritto in olive oil.
4. Add the tomatoes, stir well and simmer until the sauce thickens. Taste test and add more chilli if needed then season with salt and pepper.
5. When pasta is done, drain then add to the pasta sauce along with the roughly chopped parsley. Stir and simmer for 2 minutes more.
6. Serve with parmesan if desired (though it is not traditional with this sauce).
*Cavatelli pasta shape recipe p.80 of the Goodness Me it’s Gluten Free PASTA cookbook The soffritto recipe is also in this cookbook.