Father's Day Recipe: Pasta Arrabbiata

Julie Ryan Evans
Food & Party

pasta arrabbiataWhenever I ask my husband what he wants for dinner (which I rarely do), he typically responds with the same dish, his favorite: Mad Pasta, also known as Pasta Arrabbiata.

It's a blend of tomatoes and prosciutto (or bacon) with a kick of spice, and it's what I'll likely be serving up this Father's Day along with some good crusty bread, a nice salad and a decadent dessert.

Here's a recipe I like, though I guiltily also add about a quarter stick of butter to the sauce for special occasions. I know, I know, but trust me, it's worth it.

It's also a good meal if you're serving a crowd because you can prepare the sauce ahead of time and leave it simmering until you're ready to serve. Then just boil your pasta and toss with the sauce, and dinner is served.

Pasta Arrabbiata (from Food & Wine)

  •  3/4 pound pasta
  • 1 teaspoon extra-virgin olive oil
  • 4 thick-cut slices of bacon
  • 3 garlic cloves, smashed
  • 1 teaspoon crushed red pepper
  • One 35-ounce can diced tomatoes
  • Pinch of sugar
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh basil
  • 1/2 cup freshly grated Parmesan

In a large pot of boiling salted water, cook the pasta until al dente; drain.

Meanwhile, heat the olive oil in a deep-sided medium skillet. Add the bacon and garlic and cook over moderately high heat until the garlic is golden and the bacon is lightly crisp, about 4 minutes. Add the crushed red pepper and cook, stirring, for 30 seconds. Add the tomatoes and their juices, the sugar and a pinch each of salt and pepper and cook over moderately high heat, stirring frequently, until the sauce is thick, about 15 minutes. Discard the bacon and stir in the basil.

Transfer the pasta to a warmed serving bowl and toss with the sauce. Sprinkle the cheese on top and serve.

What are you planning to serve for Father's Day?


Image via naotakem/Flickr

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