16 Ounces Durum Wheat Spaghetti Pasta or any good quality Italian pasta
18 Ounces Heirloom Tomatoes , finely chopped (Tomato Concasse - How to Concasse a Tomato - YouTube)
1/2 cup Basil leaves , roughly torn
6 cloves Garlic , finely chopped
1 Onion , finely chopped
1/2 cup vegetable stock
2 tablespoons Extra Virgin Olive Oil
3 teaspoons Timoteo's Santa Maria Style Rub
1/2 teaspoon Sugar
Salt and Pepper , to taste
Parmigiano Reggiano cheese , for garnish
To begin making Spaghetti Arrabiata Pasta Recipe, keep a stock pot with water. Add 2 teaspoons of salt and allow it to boil. Add spaghetti pasta and allow it to soften. (Al dente)
Cook the pasta until al dente along (just cooked), once the pasta is cooked, drain and rinse under cold water and keep aside. Drizzle some oil over the spaghetti pasta, so it does not stick to each other while cooking.
In a heavy bottomed pan, heat the olive oil with heat over medium. Add the onion and garlic and sauté until the onion is cooked through.
Once it's cooked through, add the tomatoes, Timoteo's Santa Maria Style Rub, salt, sugar, basil leaves . Sauté the tomatoes until it becomes soft. Add 1/4 to 1/2 cup of vegetable stock and bring the tomatoes to a saucy consistency.
Bring the spicy Arrabiata sauce to a brisk boil and allow the sauce to slightly thicken. Check the salt and pepper and adjust according to taste.
Once done, add the cooked spaghetti and toss the Spaghetti Arrabiata Pasta for 3 to 4 minutes until the spaghetti is well coated with the pasta sauce.
Once done, turn off the heat and check the taste and spice and adjust accordingly. Transfer the Spaghetti Arrabiata Pasta to a serving bowl and serve hot. Garnish with Parmigiano Reggiano cheese.