"Arrabiata" means angry, and this squid ink pasta packs a healthy punch of spice.
For the pasta:
3 eggs, beaten
2 cups flour, plus more if needed
1 1/2 tablespoons olive oil
2 teaspoons squid ink
3/4 teaspoon salt
For the sauce:
3 tablespoons olive oil
2 garlic cloves, finely sliced
1 teaspoon crushed red pepper flakes
1 can whole, peeled tomatoes, crushed
Salt to taste
Fresh parsley, for garnish
1 fresh red chili, sliced
In the bowl of a stand mixer, combine the eggs, flour, oil, salt and squid ink with a wooden spoon. Using the dough hook, knead dough for several minutes. Remove dough from bowl and form into a disc. Wrap in plastic wrap and let rest for 30 minutes.
Heat olive oil in a large saute pan. Add garlic and cook until fragrant. Add tomatoes, pepper flakes and salt, and simmer for several minutes.
After dough has rested, roll through a pasta machine, and cut into pasta size of your liking. Bring a large pot of water to a boil and cook pasta for 2 to 3 minutes.
Serve pasta with sauce, topped with parsley and chili slices.
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