Pasta arrabiatta Recipe
- 25g/1oz unsalted butter, chopped
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- ½ tsp dried chilli flakes
- 50ml/2fl oz white wine
- 2 tomatoes, skinned and chopped
- 1 tsp chopped parsley
- salt and freshly ground black pepper
- 150g/5½oz pasta, cooked al dente
- Melt the butter with the olive oil in a frying pan and fry the onion, garlic and chilli until soft.
- Add the white wine and cook to reduce by half.
- Add the chopped tomatoes and simmer for five minutes.
- Add the parsley and season well with salt and freshly ground black pepper.
- Toss the pasta through the sauce and serve in a warm bowl.
