Angel Hair with Sosu Arrabbiata
Although easy and quick to make, pasta with plain tomato sauce can be a bit monotonous and boring – but it’s nothing a little Sosu can’t fix. A hint of Barrel-Aged Sriracha will brighten up your plain red pasta sauce, transforming it into a sensational arrabiata sauce (a spicy version to the common marinara, red tomato sauce), provoking rustic flavors that will leave your guests asking for seconds. Our Angel Hair with Sosu Arrabbiata Sauce may be quite simple to make (as well as vegetarian and vegan friendly), but the perfect amount of Sosu makes this dish simply extraordinary.
Angel Hair with Sosu Arrabbiata Sauce
About 4 oz of uncooked angel hair pasta, cooked according to package directions
3 cloves of garlic
1 onion
1 red pepper
1 cup marinated artichoke hearts
½ cup of capers
¾ cup of chopped Kalamata olives
1 cup of wine
1 can (14 oz) of crushed tomatoes
3-5 T of Sosu Barrel-Aged Sriracha
1 cup of fresh basil, chopped
2-4 T of olive oil
Salt and pepper to taste
Freshly grated parmesan for garnish (optional)
- Heat the olive oil in a pot over a medium flame. Finely chop the garlic and cube the onions.
- Add the garlic and onions to the oil and mix well. Add the salt and pepper to taste.
- Slice the red pepper. When the onion is soft and translucent, add the red pepper and mix well. Leave to cook, partially covered, for about five minutes, stirring occasionally.
- When the red pepper has softened, add the artichoke hearts, capers and olives. Cook for one to two minutes stirring occasionally and then add the wine.
- When the sauce begins to boil, add the crushed tomatoes and Barrel-Aged Sriracha.
- Stir all the ingredients together, turn the heat to very low, and let the sauce simmer, covered, for at least twenty minutes, stirring occasionally (you don’t want the sauce to burn to the bottom of the pot).
- Cook the pasta according to the packaged directions, and chop the basil.
- When your sauce is done simmering, turn off the heat and mix in the pasta and basil.
- Serve immediately garnished with Parmesan cheese.
Like our Barrel-Aged Sriracha, pasta sauces taste better the longer they’re left alone, so we’ll begin my making the sauce. Heat up 2-4 tablespoons of olive oil in a pot over a medium heat. Finely chop your garlic and chop your onions into cubes.
Add the onion and the garlic to the oil. Add salt and pepper and mix well. While that is simmering, slice the red pepper.
When the onions are soft and translucent, add the red pepper into the pot. Mix the peppers with onion and garlic. Leave alone, partially covered, until the red pepper has become soft (about five minutes). Add the artichoke hearts, capers and olives into the pot.
Cook, stirring continuously, for one to two minutes and then add the wine. Mix the ingredients together, and bring the sauce to a boil. When the sauce begins to boil, add the crushed tomatoes, and Barrel-Aged Sriracha. Simmer the sauce for at least twenty minutes, stirring occasionally on a very low flame.
During this time, cook about a third of the package of angel hair pasta according to the packaged directions (or you may use another pasta other than angel hair) and chop your basil.
When your angel hair pasta is cooked and your sauce is done simmering, turn off the heat and mix the cooked pasta and basil into the sauce. Garnish your Angel Hair with Sosu Arrabbiata Sauce with freshly grated parmesan cheese before serving.
Recipe created and photographed for Sosu Sauces by Jessica Schulman