Summer Bucatini all'Arrabbiata with Daikon Crisps
The arrabbiata sauce comes together in 40 minutes, most of which is simmer time. This is great news because it means you can multitask and prepare the garnish (i.e., daikon crisps) and pasta while the sauce is getting, well, saucy. To take this dish to the next level, be sure to include the daikon-sage crisps. They're optional but add that extra something special that takes the flavors from classic to wow-worthy. Thin slices of daikon radish are pan-fried until crisp and sprinkled with sea salt and ground sage.
- 2 tablespoons cold-pressed olive oil
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 2 dried red chiles, finely chopped or generous pinch crushed red pepper flakes or more to taste
- 2 pints grape tomatoes, quartered
- 1 (14-ounce) can crushed san marzano tomatoes
- ½ teaspoon sea salt, more or less to taste
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 pound gluten-free or regular bucatini pasta, cooked according to package instructions
Daikon-Sage Crisps (Optional)
- 1 small daikon radish, peeled
- ¼ cup heat-tolerant oil (e.g., grapeseed)
- 1 teaspoon ground sage or 1 tablespoon rubbed sage
- Sea salt, to taste
- 1 lemon (for spritzing), halved
- Ground sage, rubbed sage, or chopped fresh sage
For the Arrabbiata Sauce
In a large sauté pan or dutch oven, heat the olive oil over medium-low heat. Add the onion, garlic, and chile and cook for 6 minutes, or until the onion is soft and translucent, stirring occasionally.
Stir in the grape tomatoes, crushed tomatoes, and sea salt; reduce the heat to low and simmer for 25 to 30 minutes, or until the tomatoes soften and the sauce thickens, stirring occasionally.
Then, stir in the balsamic vinegar and continue to cook for another minute, or until the balsamic scent mellows.
Remove from the heat. Stir in the fresh lemon juice and season to taste with black pepper.
For the Daikon-Sage Crisps (Optional)
Using a mandolin or vegetable peeler, shave the daikon radish into very thin strips (about 3 inches long and ½ to 1 inch thick). You want about ½ to 1 cup loosely packed strips.
Line a large plate with a few layers of paper towels and set within reach of the stove.
Heat the oil in a large skillet over medium-high heat.
Once the oil is hot, add the daikon radish strips to the pan in a single layer (you will need to do this in batches), and pan-fry for 4 minutes, or until their edges become wavy and golden-brown. Use tongs to remove the crisps, shaking off excess oil, and carefully transfer to the lined pan and sprinkle with a bit of the sage and sea salt, to taste.
Repeat with the remaining daikon radish strips.