“Arrabbiata means ‘angry’ in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking – it’s delicious.”
– 6 tablespoons of extra virgin olive oil
– 2 garlic cloves, peeled and finely sliced
– 2 medium-hot red chillies, deseeded and finely sliced
– 2 × 400g tins of chopped tomatoes
– 3 tablespoons of freshly chopped flat-leaf parsley
– 400g salmon fillet, cut into 1cm cubes
– 500g rigatoni
– Salt to taste
Heat the oil in a large frying pan or wok over a medium heat and stir-fry the garlic and chillies with a wooden spoon for about 1 minute until sizzling.
Add the tomatoes and parsley, stir well and simmer gently, uncovered, for 10 minutes, stirring every couple of minutes.
Carefully stir in the salmon and season with salt. Remove from the heat and set to one side.
Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.
Place the pan over a low heat, pour in the sauce and stir for 30 seconds to allow the flavours to combine properly. Serve immediately.
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