This is a fun lil’ sauce that you can make for Sunday supper, and have plenty of left overs for the rest of the week- because who doesn't love an emergency pasta night?

 

Recipe Makes 6 Cups

 

Arrabbiata Sauce

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Ingredients:

• 1# Plum or cherry tomatoes

• 1 Head fennel

• 2 Onions

• 1 Giant clove (or two or three, if ya love garlic), smashed and peeled 

• 1 6 oz Can of organic tomato paste

• 2 Cups water

• 1 Teaspoon red chile flakes

• Ground black pepper to taste

• ½ Cup Kalispell Creamery half and half 

 

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Cut your tomatoes in half long ways.  Heat your pan to high heat.  With a touch of oil, place each half flat side down and cook until there is a black char, do not fear, char is flavor! 

 

Once your tomatoes are charred, remove them from the pot, add your onions, fennel, and garlic, and sauté until they are soft.  Color is not important here, you are releasing the juices! 

 

Now add your tomato paste, cook for about 15 minutes on medium heat, stirring often. 

 

Add your two sups of water, chile flake, salt and pepper to taste. Cook for another 15 minutes.  When everything is simmering and soft, you can now bring your pot over to your blender.  Pour ingredients from the pot into the blender, start buzzing on medium high, and slowly pour in your half and half.  Puree until smooth, give it a taste, should be a slight kick on the tongue!  

 

The Pasta

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Ingredients:

• 2 Tablespoons Burrata cheese

• 1# Pasta noodles your choice

• Fennel Fronds

• 1 Farm egg yolk

 

Cook off 1# of pasta, this can be your choice of shape!

 

When the pasta is cooked, strain, but keep ½ cup of pasta starchy water. Place into pot, add 1 cup arrabbiata sauce, a splash of the pasta water, and bring to a boil.  Add in the farm egg yolk and turn off the heat, this yolk is going to add body and richness to your pasta dish! 

 

Taste for seasoning.  Place the pasta and sauce on the plate, and then place your burrata on top. 

 

Garnish with fresh fennel fronds and some yummy olive oil! 

 

Save the rest of your sauce for a later date!