Wok Fried Arrabbiata with Gulf Shrimp

Think homemade pasta is too hard? Think again. Top Chef alum and head chef and owner of Monteverde Restaurant & Pastificio in Chicago Sarah Grueneberg shares her simple technique for taglioni in a spicy and flavor-packed sauce.

If you are still unsure about making pasta, fresh pasta from the store is also fantastic in this dish.

Wok Fried Arrabbiata with Gulf Shrimp Serves 2

Ingredients

For the homemade tagliioni: 200 grams 00 flour 2 large eggs For the chile garlic oil: 1 head garlic, cloves peeled and smashed 1/2 cup extra-virgin olive oil 1 tablespoon chile flakes 2 cherry tomatoes 2 teaspoon kosher salt

For the arrabbiata sauce kit: 6 ounces Italian style tomato pulp (passato) 2 tablespoons Italian style tomato paste 1 medium shallot, peeled and minced 4 cherry tomatoes, halved 12 basil leaves 12 flat leaf parsley leaves 1 tablespoon lemon juice Zest from 1 lemon 2 teaspoons kosher salt

For the finished pasta dish: Water, for the pasta 1/2 cup kosher salt 1/4 cup canola oil, divided 1/2 pound small (36/40) gulf shrimp, peeled and deveined 1/4 cup fish, shrimp or vegetable stock, store bought or homemade 2 tablespoons Italian flat leaf parsley, chiffonaded or minced

Directions

1. Make the tagliioni: Mound the flour on a wooden board or work surface. Make a well in the center and add the eggs. Using a fork, gradually fold the flour into the eggs, add a bit of water if needed. Knead a few times until smooth, then form the dough into a ball, wrap in plastic and refrigerate 1 hour. After the dough has rested, divide the dough into 2 pieces.

2. Using a pasta machine starting at the widest setting and ending with the fourth-thinnest setting (or on #5), roll the dough out. Repeat with remaining ball of dough. Be sure to lightly flour the pasta sheets and let dry on a hard surface for 15 minutes. You should end up with 2 similarly sized sheets.

3. Using a knife, cut the sheets into 12-inch-long sections. Attach the tagliolini or thin spaghetti cutter to your machine. Place the sheets through the cutting attachment to cut into thin noodles. Twist the strand of pasta into a loose ball, place on a linen-lined plate or baking sheet and refrigerate until needed. Can be made 1 to 2 days before cooking.

4. Make the chile garlic oil: In a small sauce pot over medium heat, heat olive oil Add garlic and toast for 5 minutes. Add chile flakes, lower heat, and continue to cook until garlic and chile flakes begin to turn a deep golden brown. Remove from heat and add tomatoes and salt. Let sit 5 minutes to meld.

5. In the base of a blender, add garlic mixture and blend on high for a few seconds until the garlic begins to break down. Set aside.

6. Make the arrabbiata sauce kit: In a large bowl, combine tomato pulp, tomato paste, shallot, cherry tomatoes, basil, parsley, 2 tablespoons chile garlic oil, lemon juice, lemon zest, and salt until well incorporated. Set aside or refrigerate until ready to cook pasta.

7. Prepare the pasta dish: In a large pot, filled with water and salt, over medium heat, bring to a boil. Add taglioni and cook for 30 seconds. Drain and rinse under cold water.

8. In a wok placed firmly on the burner (removing the stove grate so the wok is closest to the burner) over high heat, add 1/8 cup canola oil. When oil is hot and nearly smoking, add the shrimp and a pinch of salt. Stir fry until partially cooked, about 1 minute. Transfer to a bowl.

9. Return wok to high heat and heat remaining 1/8 cup canola oil. Using tongs or long tweezers, add cooked pasta and stir fry 20 seconds. If noodles stick, the wok is not hot enough. Add the arrabbiata sauce kit to the outer ring of the wok. Flip the wok to toss the pasta into the sauce. Stir in shrimp and stock. Taste for seasoning and remove from heat.

10. Divide the pasta into two bowls, spooning remaining sauce and shrimp over the pasta. Drizzle a little chile garlic oil over the pasta and garnish with parsley.

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