About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Jamie’s Spaghetti All’Arrabiata

One of our all time favourite quick meals is Jamie’s Spaghetti All’Arrabiata. Now you can’t actually find this recipe on his web site. It was in a book called “My Last Supper” by Melanie Dunea. This is one of 50 different chefs giving what they would have for a last supper. We love it. Today we thought Dylan might eat it so we left out the red chilies and did not make the fried sage on top. I prefer the red chilies in but the rest of the family were quite happy with them out. It is just a great pasta dish. Belle does not even like spaghetti and she loves this. Very easy to make and great flavour. This was on a night I had to teach classes at the dojo so it was a rush to get dinner ready. I also had a request from Hayley for a chocolate cake with the secret ingredient of beets. I made that as well so …. no time for making home made spaghetti, had to use dried. This makes for a very fast meal.

I also left out the pangrattato (fried bread crumbs and sage leaves) on top. Again We wanted Dylan to try something different but that would have been too much for him. The first time I made this my oldest son Sean asked what the meat was. It was the pangrattato. I am giving the ingredients and directions for it but it is not in today’s meal.

We need a new camera! Mine shoots  50% blurry pictures and this is not good for a food blog. I know I want to see what the food looks like. We are working on that so be patient. I think my iPhone might actually take better pictures, I haven’t tried that yet, next recipe I will give it a try.

Jamie’s Spaghetti All’Arrabiata
adapted from Robyn Lee at www.Seriouseats.com

5 tbsp olive oil
2 dried red chilies (I left these out for today’s meal but I normally put them in)
6 cloves of garlic, thinly sliced
1 red onion, finely chopped
1 yellow onion, finely chopped
2 – 28oz cans of diced tomatoes (preferably plum), sieved
Sea salt and freshly ground black pepper
1 lb spaghetti
1 tsp red wine vinegar (not aged)
Extra-virgin olive oil for drizzling

Pangrattato
2 tbsp olive oil
3 tbsp stale bread crumbs
1 tbsp fresh thyme
Fried sage leaves (fresh sage leaves fried in hot olive oil for 10-15 seconds)

To make Pangrattato:
Heat the oil in a small frying pan over medium heat.
Add the bread crumbs and thyme and fry until bread crumbs are crispy about 2-3 minutes.

To make sauce and pasta:
Heat the oil in a large sauté pan over low heat.
Add the garlic and onions (and the chilies if using) and cook gently for 5 minutes.
Add the tomatoes and cook, stirring occasionally for 20-30 minutes (until the sauce is thick).
Meanwhile bring a large pot with salted water to the boil.
Cook the spaghetti as per the directions on the package.
Reserve 1/4 cup of the pasta cooking water and drain the rest.
Add the red wine wine vinegar and season with salt and pepper.
Add the pasta to the sauce and if needed add the reserved cooking water.
Toss to coat the pasta, drizzle with extra-virgin olive oil and serve (or add the pangrattato and sage leaves).

Jamie's Spaghetti001

Jamie's Spaghetti003

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2 comments to Jamie’s Spaghetti All’Arrabiata

  • Arrabiata is one of my favorite sauces too, probably tied with puttanesca. I love spicy I guess! Okay, I even love spaghetti just with olive oil and grated cheese. I am shocked Belle doesn’t like spaghetti that much! Because otherwise, she seems to have such great taste!

    :–)

    [Reply]

    Ward Reply:

    I know, What is her problem?????

    Nothing, she is PERFECT!!!!

    This is one dish I can make on the spur of the moment and Everyone is happy! Wow! A great dish, I don’t make it enough!
    Thanks Jamie!!!

    [Reply]

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