Arrabiata is evoo, chili, garlic, tomato, and salt. No peppers. No sausage.
That’s of course just definitions. What you should def work on is hoe watery your sauce is. Much too watery. It should coat your pasta, not run off the plate. I find it helps to reduce the sauce so much that it starts to fry in the oil. Only then do you throw in the cooked pasta and pasta water to cream. It gives you more control of the correct consistency.
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Sorry about pasta to sauce, it was the leftover sauce so just watched it in the pan to heat up.
Such a simple sauce but so good. My favourite tomato sauce for pasta. Looks great
[https://www.recipetineats.com/penne-all-arrabbiata-spicy-tomato-pasta/](https://www.recipetineats.com/penne-all-arrabbiata-spicy-tomato-pasta/)
Arrabiata is evoo, chili, garlic, tomato, and salt. No peppers. No sausage.
That’s of course just definitions. What you should def work on is hoe watery your sauce is. Much too watery. It should coat your pasta, not run off the plate. I find it helps to reduce the sauce so much that it starts to fry in the oil. Only then do you throw in the cooked pasta and pasta water to cream. It gives you more control of the correct consistency.
Mods please remove this shit