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Food by VICE

Bucatini all'Arrabbiata Recipe

Mixing your red sauce with pesto is the new pro move.

by Mario Batali
Feb 20 2017, 4:27pm

Photo by Farideh Sadeghin

Servings: 4
Prep time: 30 minutes
Tota timel: 1 ½ hours


Ingredients

for the jalapeño pesto:
6 jalapeño peppers, cored and seeded
5 serrano chiles, cored and seeded
6 garlic cloves
1/2 medium yellow onion
1/2 cup|50 grams sliced blanched almonds
1 cup|250 ml extra virgin olive oil
kosher salt, to taste

for the basic tomato sauce:
1/4 cup extra virgin olive oil
1 large onion, cut in 1/4 inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves ,or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
kosher salt, to taste

for the pasta:
2 pounds|942 grams baby octopus
3 tablespoons|50 ml red wine vinegar
1 wine cork
kosher salt and freshly ground black pepper, to taste
1/4 cup|60 ml extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup jalapeno pesto
1 1/2 cups basic tomato sauce
1 pound|453 grams bucatini
12 fresh mint leaves

Directions

1. Make the pesto: Place the jalapeños, serranos, garlic, onions, almonds, and olive oil in a food processor and process until smooth. Season with salt to taste.

2. Make the tomato sauce: In a 3- quart saucepan, heat the olive oil over medium heat, add the onion and garlic and cook until soft and light golden brown, 8- 10 minutes. Add the thyme and carrot and cook 5 minutes more, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as this as hot cereal. Season with salt. This sauce holds for 1 week in the refrigerator or up to 6 months in the freezer.

3. Make the pasta: In a medium sauce pan, combine the baby octopus, vinegar, cork, and water to cover. Bring to a boil and cook uncovered for 15 minutes, drain and allow octopus to cool.

4. Bring 6 quarts of water to boil and add 1 1/2 tablespoons of salt.

5. In a 12 to 14-inch saute pan, heat the olive oil over high heat until hot but not smoking. Add the garlic cloves and cook until light golden brown, about 3 minutes. Add the jalapeño pesto, tomato sauce, and octopi and cook over medium high heat for 5 minutes.

6. Meanwhile, drop the bucatini in the boiling water and cook until tender yet al dente. Drain the pasta and add it to the pan with the sauce. Add the mint leaves and toss over high heat for 1 minutes, season with salt pepper, and serve immediately.