![]() Add a ¼ cup of water to the pan and cover with a tight-fitting lid.Saute for 5 minutes and mix well to get everything coated with the olive oil. Add a teaspoon of Sicilian oregano (or any high-quality Italian oregano), and season with salt and pepper. After cooking the potatoes for 10 minutes add in all the peppers, onions, and garlic.Note: You will get some color on the potatoes as shown below, but don't worry about getting the potatoes too brown. In your largest pan, ( this is my favorite 14" pan) heat a ½ cup of extra virgin olive oil over medium heat and add the potatoes.Also, remove the seeds and slice 5 red bell peppers and 5 Long Hot peppers. Slice 1 medium red onion and roughly chop 5 cloves of garlic.Note: Really any white or yellow potato can be used. Slice 5 medium (approximately 2 pounds) Yukon Gold potatoes about a quarter-inch thick.The dish will be just as good!Įach number corresponds to the numbered written steps below. If you're not a fan of spice, that's ok too! Instead of Long Hots, you can absolutely substitute cubanelle peppers, or simply add more bell pepper. I use Calabrian chili paste in many dishes when I'm looking to add heat, and while I do use it in this potatoes and peppers recipe, there is a decent amount of heat from the Long Hot peppers, that you may not even need to add any more.īe sure to do a taste test to determine if the level of heat is sufficient before adding the chili paste. Whether it's pork chops and cherry peppers, spaghetti arrabbiata, or shrimp fra diavolo, I'm always down for a meal with some heat.Īnd this is why I adore food from the Calabrian region of Italy, especially their most well-known condiment, chili paste. If you know me at all, you know I love spicy food. Made using Long Hot peppers, red onion, red bell peppers, and Yukon Gold potatoes, this is the perfect dish to serve alongside grilled meat, sausage, or even scrambled eggs. Make sure to tag and use hashtag #bbvrecipe.Calabrian-style potatoes and peppers is a spicy side dish that is full of flavor and just the right amount of heat. If you make this recipe, leave a comment below and post on Instagram. This sauce definitely fuels my obsession with Calabrian chili peppers. You can use this sauce in place of a traditional marinara. Lastly, you’ll remove the sauce from the heat and add in hand torn basil leaves. Let the sauce simmer on low for about an hour, but make sure you stir the sauce occasionally. Yes, butter! The butter will mellow out the acidity and give the the sauce a velvety texture. From there you’ll add in your tomatoes, a bay leaf, and butter. You don’t want to sauté them long (30 seconds) otherwise they will start to burn. Next you’ll toss in minced garlic and the chili pepper paste. You will sauté minced (smaller than a dice) onions in a pot with olive oil. It’s ok if there are small chunks left as it will add texture to your sauce.Īfter you have prepped the tomatoes, you’ll let the slow simmer of your stove do the rest of the work. Place the canned tomatoes in a large bowl and use your hands to crush the tomatoes. The best way to do so is by using your hands. Before you begin the cooking process you will need to crush the whole tomatoes. These are a staple in my home so I always have several cans in the pantry. It adds a nice amount of spice and some depth of flavor.Īny great tomato based sauce starts with quality tomatoes. However, I subbed the pepper flakes for my homemade Calabrian chili pepper paste. Typically, you make the sauce angry (aka spicy) by adding red pepper flakes. This arrabiata sauce is like a marinara sauce with a kick of heat. If a purchase is made through an affiliate link, I may receive a small incentive.
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