Arrabiata Pasta | Magimix Cook Expert Cookalong

Ready to turn your kitchen into an Italian trattoria? Join Vanessa's cooking class and learn how to make incredible Arrabbiata Pasta! 🇮🇹🔥
Recipe: www.magimix.co...
INGREDIENTS
• 1 tbsp olive oil
• 1 medium brown onion
• 4 cloves garlic
• 2 x 400g cans tomatoes
• ½ cup red wine
• 2 tbsp tomato paste
• 1 tbsp white sugar
• 2 tbsp chopped basil
• 1 tbsp lemon juice
• 1 tsp red chilli flakes
• ½ tsp Italian seasoning
• Ground black pepper
• 2 tbsp fresh parsley
• Pasta & parmesan to serve
METHOD
1. Add onion and garlic to the metal bowl. Speed 3-14 to chop. Scrape sides & repeat. Add oil, cook for 5min, 2A, 120 degrees
2. Add diced tomatoes, wine, tomato paste, sugar, basil, lemon juice, chilli flakes & pepper. Cook 5min, speed 3, 140 degrees, no cap.
3. Reduce heat to 120 degrees for a further 15 minutes, speed 1A, no cap. If sauce starts to splatter through the open lid, place steaming basket on top.
4. Stir in parsley. Ladle sauce over cooked pasta of your choice.
5. Try this sauce served with grilled chicken, or even try adding a tin of tuna
Happy Cooking!
#cookingclass #magimix #pastarecipe #arrabiatasaucerecipe #italianecipe #FoodProcessorrecipe #Cookexpertrecipe
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[@astrochakrasynergysystem1480]

I appreciate the vegetarian dishes. Thanks so much. I need more inspiration in my vegetarian diet. Love my CE. Makes everything so easy. Had it over one year now.

[@MagimixAus]

Thank you for your lovely comment! We wish you many more years of happy cooking!

[@foood]

Don't get me wrong (and I am cooking as well with the CE), but most of the recipes published by the Magimix community (36 minutes for this simple dish!) seem to have one goal: Put everything in more or less at once and let it cook. But that's not how most of the dishes (other than stews etc.) work. For arrabiata you first fry shallots with salt and chili (ie you need to dice it as you did with the blade), then you need to caramallise the tomato paste and the sugar (ie not throwing all of that just into the pot after the tomato puree is in!). These are the steps which would be interested to be told which temperature and time (I gonna find out myself), then you quickly fry dried tomatoes, capers, olives with the garlic (the latter must not be fried too hot, I would guess either a quick fry at 120 of even less). Only now you add white wine and tomatoes, simmer for a few minutes (3' and 95?). Only then you season with the dried herbs, salt and pepper (in your version the dried herbs would be wasted) and eventually a bit more sugar. Finally you need to add a bit of the pasta cooking water and mix well. To finish (as it is done in Italy) you need to mix the pasta with the sauce, put it on the plate and top with a little more sauce. Therefore, the quantity of sauce you made is way way too much (one can tomatoes usually serves for a sauce for 4 portions). And let me add a final note: Never ever use parmesan out of a plastic bag. This product got nothing to do with parmesan. Rather than 36' minutes it would be great to get a comprehensive video which really separates the essential cooking steps (this recipe is just an example), tell for each step the temperature, speed and time in order to come as close as possible to the real cooking steps of dishes. For example: Using tomato paste .. just throwing it in liquid is against all rules. You need to slowly fry it ... etc.