Spicy 'arrabiata' & vodka sauce with egg fusilli

This sauce is ‘angry’ for a reason: we’ve packed it with fresh red chillies. In Italian, the word ‘arrabbiata’ (angry) refers to a tomato sauce that is full of chilli heat. And whilst we’ve tried on several occasions to bring you an arrabbiata sauce you’d enjoy, it’s sometimes just too simple a sauce to make an impact. And so, behold: this is arrabbiata – but not as you’ve ever seen it before. We’ve added vodka when preparing the sauce, admittedly in homage to ‘pasta alla vodka’ from Americana. We’ve also introduced fresh kaffir lime leaves, a delicacy from the Orient that is redolent of citrus and full of eastern intrigue. So, this is our rather cosmopolitan rework of this classic dish from Campania. We hope you find it interesting.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

METHOD

1. 1. Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
2. Cook the pasta in the boiling water for 2 minutes. Stir regularly to prevent sticking.
3. Whilst the pasta cooks, put the sauce in a pan and add 2 tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
4. Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
5. Continue to cook the pasta with sauce for 1 min.
6. Serve immediately. Buon appetito!