A warm and filling pasta dish, perfect for the cooler months. This arrabbiata sauce is a great recipe on its own – you could use it for all sorts of tomato sauce-based dishes.
For the sauce:
- ¼ tsp Chili flakes
- 4 Tbsp Olive Oil
- 3 large cloves Garlic, crushed
- 2/3 cup Red Wine
- 400g tin good quality Crushed Tomatoes
- 2 Tbsp Tomato Paste
- 1 Tbsp Sugar
- 20g Butter
- Flaky Sea Salt
- Freshly Cracked Black Pepper
For the rest:
- 350g Monkfish
- 120g Angel Hair Pasta (or Spaghetti)
- 40g Butter
- 60g Rocket
- 40g Parmesan Cheese, grated
Prepare the sauce. Bring a large heavy-based frying pan to medium-high heat. Add the olive oil, chili flakes & crushed garlic to the pan. Cook till the garlic is golden brown, stirring often with a wooden spoon. Add the red wine, allow to reduce for 2- 3 minutes. Add the tin of tomatoes, tomato paste, sugar and butter. Season well with salt and pepper. Stir, turn the heat down low and simmer the sauce for 10-15 minutes. Set aside.
Pre-heat the oven to 160 degrees fan-bake.
Cook the pasta according to the instruction on the packet. Drain, stir through a little olive oil to prevent it from sticking, and set aside.
While the pasta is cooking, cut the monkfish into chunky pieces. Place the fish into an oven-proof dish, drizzle with olive oil and add a knob of butter (20g). Bake in the oven for 7-10 minutes, depending on how big the pieces of monkfish are, until cooked through.
Put the pasta sauce back on a medium heat. While it comes up to temp, add another 20g knob of butter. Add the rocket and pasta to the pan and stir. Portion into bowls. Place the monkfish on top of the bowls of pasta. Season with salt and pepper and a generous amount of freshly grated parmesan cheese. Enjoy!