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Spaghetti Arrabiata, Osteria Via Stato Style

Tuesday, March 28, 2017


Any time we have a meeting in Chicago we choose to stay at the Embassy Suites at 600 State Street. The hotel is comfortable and the staff is always charming.


The best news is that Osteria Via Stato, the restaurant that serves the hotel, is possibly one of the best Italian restaurants in the windy city. It’s warm, comfortable and inviting with innovative classic Italian dishes that have been pushed to a level of goodness rarely experienced.

 

Everything on the menu is outstanding including the Biosyntrx Chief Operating Officer, David Amess' two favorites, the butternut squash ravioli served with toasted walnut and sage brown butter or the small veal meatballs with simple tomato sauce. 


I fell head-over-heels in love with the clean, fresh taste of the simplest dish on the menu the first time I dined at Osteria, Spaghetti Arrabiata, cooked to absolute perfection.

  

After experimenting in the Biosyntrx test kitchen, here is our Tasty Tuesday version of this simply elegant, yet inexpensive comfort food dish.

 

Ingredients for Six Generous Sauce Servings With Leftovers


The beauty of this exquisitely fresh-tasting sauce is that you can easily adjust the simple ingredients and the amounts to your and your family's taste. 


1/3 cup extra-virgin first-press olive oil

6 to 8 large fresh garlic cloves minced

2  28 ounce cans of CENTO certified-San Marzano peeled tomatoes

6 to 8 Delallo super select hot pepperoncini

Dash of red wine, or not

Dash of Italian seasoning

Generous amount of red chili flakes to taste

Salt and black pepper to taste

DeCecco Linguine no. 7 (I chose to use linguine because it has more body and holds sauce a bit better than spaghetti in my opinion).  Penne also works well, if that's your pasta choice. 


Directions


Saute minced garlic in olive oil until soft, but not brown.


Add the San Marzano tomatoes (I hand chopped one can, the other I pulsed once in a heavy duty blender).

 

Chop and add the hot pepperoncini to the sauce with red wine, red pepper flakes, Italian seasoning and salt and black pepper to taste.


Add approximately 1/2 cup liquid from the 25 ounce pepperoncini bottle, and a small handfull of chopped basil.


Cook down gently for about fifteen minutes.


Pour desired small amount over properly cooked and drained pasta of your choice that has been lightly drizzled with extra-virgin first-press olive oil.


Plate.  Add some extra sauce over pasta and serve with freshly grated parmesan  reggiano and finely chopped basil or fresh Italian parsley.


Enjoy!


Ellen Troyer, with David Amess and the Biosyntrx staff