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Quick, easy, delicious. I mean it’s actually kind of weird posting a “recipe” for this, but still, I think it’s just very tasty and everyone should be making these more often. The home-made balsamic reduction really adds some amazing flavour to the whole thing. You can eat these (with your hands please!) just by themselves or with some lettuce and ranch or yogurt dressing.
When I think about arrabiata sauce, the first thing that pops into my mind is eating penne all’arrabbiatta with my dad at a small espresso bar/food place in freiburg, the small city in the very south-west of germany I grew up in. We used to go there almost once a week for lunch, when I was at school and he was at work and I really liked the simple tomato sugo with a nice but not too strong hotness. Well now, that I live in Berlin, I’m quite glad I can just cook it for myself at home and I thought I’d share my way of cooking it with the world. Buon appetito!
So, I transferred this new blog to a self-hosted wordpress one with own domain. I guess it was the best idea to do it during the first days of the blog and not after weeks or months. That’s why I already have a new layout, which I prefer a lot over the old one. Especially because of the sidebar. Foodwise, the last days weren’t that crazy… Just some pasta, a lot of sandwiches during the day and traditional german “Vesper” (“a meal or snack consisting of bread, cold cuts, cheese etc., usually between breakfast and lunch or in the evening” @dict.leo.org) on thursday for dinner. The next days should be more interesting. I continued reading in David Chang’s Momofuku, which is a lot of fun! Just looking at pictures of the (famous) pork buns makes my mouth water. Well, tonight I just made a phatastic creamy pork ragù…
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  I’m Benjamin Emmanuel, a 21 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
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