Orange Spaghetti all’Arrabbiata with Parmegiano

I’m still in the Italian mood, trying a lot of combination and variation of all kinds of pasta. Tonight is time for spaghetti all’arrabbiata, already in love with, since my French era. I’ve used same orange flavored spaghetti as here and spicy sauce, with double layer of Parmegiano, which is never enough. Enjoy!

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Ingredients for spaghetti all’arrabbiata (servers 2):

– 5 ml olive oil
– small onion, finely chopped
– 2 cloves garlic, minced
– 60 ml red wine
– 15 g fresh chopped chive
– 15 g fresh chopped dill
– 300 g canned tomatoes, chopped
– 15 ml lemon juice
– 2 teaspoons of chilli powder or chilli flakes
– salt and pepper
– pinch of sugar
– Parmegiano cheese
– 400 g orange flavoured spaghetti

Directions :

Heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, chilli, tomatoes paste, lemon juice, salt and pepper and bring to a boil. Reduce heat to medium, add the chive and the dill, and simmer uncovered about 15 minutes.

Cook pasta according to package directions. When the pasta is cooked al dente, pour the sauce over the drained pasta, blend well and serve with grated Parmesan.

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