Pasta all'arrabbiata
==================== 2015-xx-xx

These are my notes for this outstanding recipe on FX cuisine:
FXcuisine - Pasta all'arrabbiata

------------  for 2 persons

Hard pecorino (a hard Italian sheep milk or parmiggiano regiano) to grate when finished (really try for pecorino).
70g durum wheat bronze-extruded grooved macaroni,
1 anchovy fillet or paste,
1/2 scotch bonnet chile (maximum),
marjoram, oregano  
1 medium onions,
4 cloves garlic,
red wine (1 glass)
Can of peeled tomatoes, preferably diced.

Make sure NEVER TO TOUCH the scotch bonnet with your fingers while cutting it. Just use gloves or a fork and knive
which you'll immediately wash.


Peel and crush the garlic cloves and dice one onion.

Fry the onion, add anchovy, chile and garlic. You won't need to add much salt if using anchovy.
Continue to fry over medium heat until it starts to brown.

Deglaze with a glass (half a cup max) of red wine and scrape the bottom to dissolve any browned
onion that would have stuck to the pan.

Add the tomatoes and some marjoram/oregano, 10 T pepper + 3 T salt.

Simmer for at least 20 minutes. Mash the tomatoes to a pulp.

Fill a large pot with water, add a bit of salt (10 g per liter). Bring to a boil, then cook
the pasta until 1 minute undercooked. Remove to a dish until the sauce is ready.

Combine the pasta with the sauce. Sprinkle with some grated pecorino & serve.