I want to cook pasta arrabiatta the same way as you order it in the restaurant?

Your on the right track but a couple of missing items. Let me give you some education, and please do not feel offended, What you make and what is made in a restuarant to different cooking styles. Before I go into the recipe. In a restaurant you have to understand it’s to do with timing, and things like soups and sauces and basically cooked. All they need is to be heated up.

In your case the arrabiata sauce is your basic sauce except that in the restaurant, they ladle two to three ladles of sauce into a skillet, add butter and hot chili flakes or chili powder. Then add the al dente penne or rigatoni to the sauce in the final stages.

You can get the same effect. I will go straight into the ingredients and method in one hit:

In a pot, pring to the heat 3 to 4 tablespoons of olive oil, add your chilli flakes to the the oil and stir well so that the heat of the chili mixes in with the oil, to this add your finely diced onion, 1/4 cup of fresh flat leaf or known as Italian parsley,, basil. bay leave. Saute till the onion becomes transperent, add two cloves at least of freshly crushed garlic. Stir for about a minute max more then add your tomato.

For the tomato I use whole peeled tomato, into a bowl and hand crush it, I add 1/2 teaspoon of oregano, 1/4 teaspoon each, sea salt and black pepper, that will all mix together as you crush you hand crush your tomato, you will need the equivelent of one of those tomato cans of water.

I add the tomato to the pot and stir bring to the boil and allow to boil for 5 minutes then turn the heat down to medium.I leave at this setting for ten minutes then turn it down to simmer. The consistency of the sauce should be on the thick side without the visible signs of water, the water basically should be almost 95% at least evaporated off.

On the top you should be noticing an oily surface, that is what your looking for. Here you taste for seasoning, if it needs more sea salt add it in small quatities to suit YOUR taste, also your tasting for heat, if you want more heat and more hot chili flakes in moderation.

Watch it with the salt, remember your water you boil your penne or rigatoni, you add a good hit of salt just before you add your pasta to the already boiling water, and the parmesan cheese has also got a salt content.

Plating: Once you strained your pasta, return it to the pot and ladle in some of that sauce with some of that now chili flavored oil. Stir the pasta and that sauce well, plate and add a ladle of sauce in a circulat motion on top of your pasta, add your parmesan.

Glass of vino, pig out girl enjoy!!!

Chris

Here is how I make it