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hi guys I'm Laur fali on this episode of
Laura in the Kitchen I'm going to show
you how to make pasta rabata um AR
rabata sauce is one of Italy classic
sauces it's simple it's delicious it's
so easy to do let me take you
ingredients so we can get started you're
going to need some good quality canned
chopped Italian Tomatoes some pasta of
course I'm using penate which are pen
with lines on them you're going to need
some Panetta that's been thick cut and
cut into little cubes hot pepper flakes
fresh garlic parano salt pepper a little
teeny tiny bit of olive oil and some
fresh parsley or basil I like parsley in
this it's a little different um but it's
very simple to do now first thing you
want to do is get a big pot fill it with
water water put in a generous sprinkling
of salt and let that come up to a boil
for the pasta and the second thing you
want to do is take a large Skillet with
high Sid this is a non-stick skillet and
I only have about a teaspoon of olive
oil in there and there's a reason for
that because the ponchetta releases a
lot of its own fat and that's where
we're going to be cooking the sauce in
so there's no point on me using you know
2 tbspoon of olive oil when I know the
petta is going to release a couple
tablespoons of its own fat which is what
makes the sauce out of this swirl
delicious it's spicy it's got a nice
kick of flavor with ponchetta it's
delicious now I'm going to just wait a
couple more seconds that's hot
enough it'll get hot there we go now
what I have here is over medium heat I'm
going to cook the ponchetta for a few
minutes or until it's lightly golden
crispy and it's released a lot of its
own fat and juices and
deliciousness my petta is just how I
like it so now I'm going to add in my
garlic and a pinch of half pepper flakes
you can add as much or as little as you
want butata which just means angry in
Italian you know it's meant to have a
nice spicy kick to it so go ahead and
put some in and I'm going to let this
cook now for another minute or so or
until the garlic begins to lightly
brown my Garlic's looking just perfect
so now to this we're going to add in the
crushed tomatoes now I like to buy a
really good quality preferably one
that's you know imported from Italy it
makes world of a difference and it
really pays off in a final dish if you
just spend a couple extra bucks and get
yourself some good quality ingredients
so now all I'm going to do is let this
come up to a boil and then I'm going to
let it reduce the heat to medium low and
let it simmer for about 15 20 minutes
halfway through when it has about 10
minutes left to go I'm going to put in
my pasta and my boiling water and then
we'll finish the whole thing off
together my sauce has been simmering for
about 20 minutes and it's perfect I've
also cooked my pasta drained it and I
put it back into the same pot just
because it's a bigger pot and it's
easier for me to mix everything together
now I'm going to season my sauce now
make sure you taste it before you put in
your salt I already tasted it but I do
think that it needs just a little bit
more salt not a lot because the p is so
salty then I'm going to put in some
fresh parsley roughly chopped turn this
completely completely off then I'm going
to add in my delicious sauce to my
pasta oh yeah
awesome and I'm going to put in a little
bit of Pano in there and toss the whole
thing together and then put more at the
table for everybody to tap their pasta
off as much as they' like but I just
like to put some in and mix it all
together cuz I think it tastes so good
well as it sits for a couple minutes
it's delicious give everything a really
nice
toss
beautiful look at that smells delicious
I can smell the Panetta I can smell the
garlic and if you don't want to use
Panetta you can just use some thick cut
bacon it'll work just as well let me
give this a quick taste wait a minute
I'm going to get a piece of that
P this brings me back memories of my
childhood cuz this is the kind of food I
grew up eating
nothing was ever too spicy enough for us
as kids let me tell
you it's got a nice salty bite from The
Panetta lovely nuttiness with the cheese
it's just such a good balance of flavors
it's delicious I hope you enjoy spending
time with me go to www. linthe
kitchen.com to get the recipe and I'll
see you next time bye
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