Thursday, November 06, 2008

Chicken Parmesan, Pasta with Arrabiata Sauce

One of our favorite rest-aurants in our town is Arra-biata's.  They specialize in the sauce by the same name.  Literally, it means "angry" sauce bacause of its "heat"....It lives up to its name.  The recipes we found weren't the same so we set about to duplicate the sauce ourselves.  Start by peeling and quartering an onion and then seperating it into its layers.  Saute the pieces in 3T olive oil until just tender.  Add 2 cloves crushed garlic, 1T dried Thyme, 1T dried Oregano, and 1T chopped Basil.  Deglaze the pan with 1/4C red wine and then add 14 oz. canned diced tomatoes (you could use frest tomatoes if you wished).  Add some red "cherry bomb" peppers for the heat; we used 3; use more or less depending on your taste.  Finish with 1T lemon juice and 1t sugar.  Simmer the sauce while you prepare the pasta.  The chicken was dredged in flour and egg and then in a mix of 1/2 bread crumbs and 1/2 grated parmesan cheese.  The chicken was sauted in olive oil until golden brown.  We served the meal with a green salad and red wine.



Post a Comment

<< Home