Ingredients for 4 people:
- 1 medium onion
- 1 garlic
- Parsley
- 300 g of extra virgin olive oil
- 500 g of tomatoes
- a pinch of salt
- A little black pepper
- A bit of sugar
- 2 to 5 chilies
- Some parsley leaves
- 280 g fusilli
- 100 g of pecorino romano
- Some fresh basil leaves
Preparation:
- Put the peeled and quartered onion in the mixing jug, along with the peeled garlic. Crush them at speed 4, 20 seconds.
- Add the oil and cook on speed 1, 120 degrees, 5 minutes.
- Cut the tomatoes in half and remove the seeds. Add them to the onion and cook on speed 4, 120 degrees, 6 minutes; with the stopper of the mixing jug half opened to allow better evaporation of the tomato water. Place the steamer basket on top to avoid splashing.
- Season with salt, pepper, and sugar.
- Add the chili and parsley.
- Let cook on speed 4, 90 degrees, 2 minutes.
- Remove the sautéed mixture from the mixing jug and set aside.
- Carefully place the blade guard in the clean mixing jug.
- Fill it with 1l of water. Season with salt and a drizzle of oil.
- Heat up to SL speed, 120 degrees, 5 minutes.
- Add the fusilli through the hole in the stopper. Cook them at SL speed, 100 degrees, following the time indicated on the package.
- When the pasta is boiled, drain it with the steamer basket and, without passing it through water, mix it with the sauce. If necessary, heat at SL speed, 90 degrees.
- Serve the fusilli with the grated pecorino and some chopped basil leaves on top.
Tips…
- The rabiatta sauce is spicy. I advise you to moderate the amount of chili in the sauce if you are not used to this flavor.
- The fresh chili is more spicy than the dried one. If you only have fresh chilies, toast them a bit in a frying pan without oil.
- Whether they are fresh or dry, the seeds are the spiciest, so if you want to avoid excessive spiciness, you should remove them.
- Once the chilies have been handled, wash your hands well: if you touch your eyes without having washed, they will sting a lot. In this case the best relief is milk.
