Lumaconi Arrabiata

photo4


This weekend I visited the Italian Supermarket on Louis Botha for the first time, it was amazing! I was in pasta heaven. There were so many different shapes and sizes to choose from, that it took me ages to find a pasta that attracted my attention. Initially, I wanted to buy durum wheat flour to make my own pasta but they didn’t have any, so I decided to try the wackiest looking one.

I ended up choosing Lumaconi. It is a large snail-shell looking pasta, usually used for stuffing. This is what they look like. However, I was dying for a simple arrabiata with some delicious crispy bacon.

red and white pasta bake 005


INGREDIENTS

1 packet (500 g) Lumaconi pasta
1 large red onion, chopped
4 garlic cloves, crushed
1 bay leaf
1 packet of smoked streaky bacon, chopped (optional)
2 tins plum tomatoes
1 sachet tomato puree
1 tsp sugar
250 ml chicken stock
100 ml white wine
1 large handful basil
2 bird’s-eye chilies, chopped
Pecorino cheese, shaved
Kosher salt
Black pepper
Olive oil


METHOD
Serves 4
Preparation: 10 minutes
Cooking time: 1 hour


photo2 (6)

Fill and boil the kettle.

In a food processor with the blade attachment, chop the red onion and garlic. Place a heavy based pan on high-heat and add a generous lug of olive oil. Once the oil has warmed up, add the onion and garlic and fry for 5 minutes. Season with salt and pepper.

Once the onions have softened, add the tomato puree and  sugar and fry for 2 minutes, or until sediment starts sticking to the pan. deglaze with the wine and boil for 1 minute, then add the boiling stock and boil for a further 3 minutes.

Wash all the basil and put some of the small leaves aside for garnish. Then pour both tins of tomato and the big basil leaves into the food processor and blitz for 30 seconds. Add to the pan with the bay leaf and simmer for 20 minutes. Stirring occasionally.

Place a large pot on high-heat for the pasta, once the water starts boiling add a large pinch of salt and boil for 20-25 minutes or until al dente.

While the pasta and sauce are cooking, fry the bacon until crispy, but not burnt. Then  add to the sauce.

Taste the sauce and adjust the flavour if necessary. Then pour the sauce over the pasta, garnish with fresh basil and shaved Pecorino and serve immediately.

photo1 (10)


 

Advertisements

10 thoughts on “Lumaconi Arrabiata

  1. Howdy fantastic blog! Does running a blog similar to this
    require a massive amount work? I have absolutely no knowledge of computer programming however I had been hoping to start
    my own blog in the near future. Anyhow, should you
    have any recommendations or techniques for new blog owners please share.
    I know this is off topic however I simply needed to ask.
    Thanks a lot!

    • Thank you so much!

      Yes it does require a lot of work and love!

      I suggest writing something you are passionate about and the words will just come to you! Be consistent and relavent 🙂

  2. hello!,I like your writing so a lot! share we keep in touch
    extra about your post on AOL? I need an expert in this area
    to resolve my problem. May be that’s you! Looking ahead to see
    you.

  3. Wonderful blog! I found it while searching on Yahoo
    News. Do you have any suggestions on how to get listed in Yahoo
    News? I’ve been trying for a while but I never seem to get there!
    Thanks

  4. Wow, amazing blog layout! How long hɑve yoou beеn blogging for?
    you maɗe blogging look easy. Тhе overаll lοok of yоur site is gгeat,
    let alone the content!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s