Cicatelli Pasta with Arrabbiata Sauce Recipe

Enjoy a bowl of Cicatelli Pasta with Arrabbiata Sauce, with perfectly cooked cicatelli smothered in spicy tomato sauce and finished with Pecorino Romano

📝 Ingredients

• 1 batch durum wheat dough
• Durum wheat flour (– for dusting)
• salt (– for cooking the pasta)
• 680 g – 1 1/2 lb tinned diced tomatoes
• 1 small red chilli (– sliced or to taste)
• 3 tbsp extra virgin olive oil
• 2 garlic cloves (– crushed)
• 60 ml – 1/4 cup water
• 2 tbsp parsley (– chopped)
• salt (– to taste)
• Pecorino Romano (– finely grated, to serve)

👨‍🍳 Instructions

1. 1--- To Make the Pasta ---
2. 2Put all the ingredients in a food processor and pulse until the mixture resembles breadcrumbs.
3. 3Transfer the mixture to a working surface and knead until smooth.
4. 4Shape the dough into a ball, cover with cling wrap, and let it rest for 30 minutes.
5. 5Dust 3 cookie sheets with durum wheat flour and set aside.
6. 6Take small pieces of dough and roll them into ½-inch thick ropes using your fingertips.
7. 7Cut the ropes into 1½-inch long pieces.
8. 8Place your index, middle, and ring fingers together and press them down on each piece of dough, rolling it towards you with a quick movement.
9. 9Place the shaped pasta on the prepared cookie sheets.
10. 10Repeat until all the dough has been used.
11. 11--- For the Arrabbiata Sauce ---
12. 12Sauté the crushed garlic and sliced chili with the extra virgin olive oil in a saucepan over low heat for 1–2 minutes, making sure the garlic does not burn or the sauce will taste bitter. Discard the garlic.
13. 13Add the tomatoes and ¼ cup of water, season with salt to taste, cover, and cook over low heat for 15 minutes.
14. 14Turn off the heat and set aside.
15. 15--- To Cook the Pasta ---
16. 16Bring a large pot of water to a boil and cook the pasta for 6–8 minutes, or until al dente.
17. 17Note: To test for doneness, remove a piece of pasta and take a bite. It should be cooked but still slightly firm in the centre.
18. 18Drain the pasta, then return it to the pot over the heat.
19. 19Add the arrabbiata sauce and chopped parsley, and mix well while cooking over low heat for 1 minute.
20. 20Serve immediately with finely grated Pecorino Romano on top.