Chef Ochiai's Signature Arrabbiata (Disgraziato)
ID: b076b4af...
A superb Arrabbiata made with tomato juice, taught by legendary Italian cuisine master Chef Tsutomu Ochiai. By reducing the tomato juice until the umami is concentrated, and combining it with shiso leaves (Japanese basil) and plenty of Parmigiano-Reggiano, this pasta becomes a masterpiece that is both rich and refreshing with a subtle Japanese accent.
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🍳 Cooking Flow
Coarsely mince the garlic and stir-fry it in olive oil with the red chili peppers to release the aroma. → Start boiling the pasta in water with 1.2% salt concentration until slightly firm. → Add tomato juice to the frying pan and simmer over high heat until the bottom of the pan is visible, then season with salt. → Toss the cooked pasta with the sauce, turn off the heat, and mix in the shiso leaves, plenty of cheese, and a finishing drizzle of olive oil.
Cooking Steps
Brief Cooking Order
Coarsely mince the garlic and stir-fry it in olive oil with the red chili peppers to release the aroma. → Start boiling the pasta in water with 1.2% salt concentration until slightly firm. → Add tomato juice to the frying pan and simmer over high heat until the bottom of the pan is visible, then season with salt. → Toss the cooked pasta with the sauce, turn off the heat, and mix in the shiso leaves, plenty of cheese, and a finishing drizzle of olive oil.
Introduction
A superb Arrabbiata made with tomato juice, taught by legendary Italian cuisine master Chef Tsutomu Ochiai. By reducing the tomato juice until the umami is concentrated, and combining it with shiso leaves (Japanese basil) and plenty of Parmigiano-Reggiano, this pasta becomes a masterpiece that is both rich and refreshing with a subtle Japanese accent.
Step 1
Crush the garlic with the bottom of a jar or similar object to peel it, then chop it into a coarse mince.
Step 2
Cut the red chili peppers in half and cleanly remove the seeds from inside.
Step 3
Add olive oil (2 tablespoons plus) and garlic to a cold frying pan and set to medium heat.
Step 4
Before the garlic changes color, add the chili peppers to infuse the oil with their aroma. At the same time, begin boiling the pasta in water with a 1.2% salt concentration.
Step 5
Once the garlic is lightly colored, turn off the heat to prevent burning and let it cook in the residual heat.
Ingredients List
Important Notes
💡 Using 'unsalted tomato juice' instead of canned tomatoes allows you to create a rich and delicious sauce in a short amount of time.
⚠️ The reduction level of the tomato sauce is the most important part. By evaporating the moisture until you think 'did I reduce it too much?', you concentrate the sweetness and umami of the tomatoes.
✨ Shiso leaves act as 'Japanese basil,' pairing perfectly with tomatoes and cheese, adding a refreshing flavor profile to the dish.
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