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Risoni Arrabiata

Risoni (pronounced ree-soh-nee) looks a bit like large rice grains but it is actually a type of pasta. It's so versatile and can be used in anything from cold salads to hearty minestrone soups. In this recipe it has been used as our pasta to be thrown in with a fresh arrabiata sauce. Arrabiata literally means "angry" in italian, and that could be quite appropriate if you used too many unseeded chillies and caused your dinner guests to go red and sweaty in the face. Below you'll find the recipe for this Risoni Arrabiata Oh, and just a little reminder to deseed your chillies if you or your guests can't stand the heat (but leave a few in if you can).

Loving risoni? We'll be featuring another recipe soon that features risoni, zucchini, artichoke stuffed capsicums baked in the oven. Told you it was versatile pasta!

I'm sorry, just must mention this. Checking my yahoo as I write this and I saw an ad for this company, http://ontarioexteriorsolutions.ca. That is 3rd advertisement I have seen from them today! I believe I'm being stalked! Ok, I will get back to what I was talking about 🙂

Risoni Arrabiata

Serves 4

Prep Time 15 min Cook Time 30 min Total Time 45 min

Ingredients

  1. 400 grams dried risoni
  2. 1 x 400 grams of canned crushed tomatoes
  3. 3 chillies, finely sliced and deseeded (or left with a few seeds for extra heat)
  4. 1 large brown onion, chopped finely
  5. 2 cloves of garlic chopped finely
  6. 1 tablespoon of tomato paste
  7. 2 tablespoons balsamic vinegar
  8. 1 + 1/2 teaspoons of salt (add more if necessary)
  9. 2 tablespoons olive oil
  10. optional: 10 sliced green (deseeded) olives (pictured in the dish above)
  11. a few basil leaves for garnish
  12. sprinkle of savoury yeast extract as a parmesan substitute

Instructions

  1. Heat olive oil in non stick pan
  2. add brown onion, garlic, pinch of your salt and saut for 1 min
  3. add tomato paste and balsamic vinegar and chillies and continue to saut for another minute
  4. add canned tomatoes and the rest of the salt (and optional green olives) and simmer on very low for 10-15minutes
  5. (a low simmer really releases the flavours and let's it blend together well- this sauce is even better the next day).
  6. If the sauce starts to dry up, add an occasional tablespoon of water and continue on simmer, or you can also remove from heat and replace it back when your pasta is close to finishing.
  7. While your sauce is simmering, bring to the boil a saucepan of water and add the dried risoni
  8. Cook risoini for 8 - 10 minutes or until al-dente.
  9. Once your risoni is cooked, strain it over the sink in a strainer and remove excess water.
  10. Add the risoni to your low simmering arrabiata sauce and stir in well.
  11. Remove from stove and serve portions immediately.
  12. garnish with a sprig of basil, a sprinkle of savoury yeast extract and season with extra salt if desired.

    Let me mention that I got the idea for this post talking to Mae from Harvard Rd Dental. Many thanks for the seed. I guess you find ideas in unanticipated ways.

Invaluable Sources

http://jimijive5.com - Without fail you always help me to break it down to make the product better than it was.
http://speedrivermoving.com - I call these people all the time.
http://grandrivermoving.com - Yet again, many thanks for giving the pix.
http://www.physioinmotion.ca - Thanks Lyla 🙂 I realize you are exceptionally busy. Many thanks for taking the time 🙂

Posted in Renovations Post Date 12/11/2014


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