I recently attended a training session at a Arizona resort where they had Tagliatelle Arrabiata on the menu. After having this delicious dish, I knew I needed to try and recreate it when I got home.
This recipe was a perfect base to start with. Followed exactly; using a wonderful Pinot Noir as the wine. To adapt it more closely to what I enjoyed in Arizona, I added capers, eliminated the fresh parsley but just prior to serving added fresh arugula and topped the dish with Grana.
The amount of heat was perfect, the whole family could enjoy the dish (but we typically enjoy a robust sauce). We also used a wide flat egg noodle that wrapped up the sauce and arugula nicely.
I also recommend doubling the recipe. This sauce is so good, you can use it the following day anywhere you would normally use a tomato sauce. It only got better the second day!
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I recently attended a training session at a Arizona resort where they had Tagliatelle...