The Babbo Spaghetti is not just any pasta dish; it's a culinary masterpiece often enjoyed in fine dining restaurants, yet deceptively simple to make at home. Known for its indulgent spicy tomato sauce, this iconic dish was made famous by Mario Batali's Babbo restaurant in New York City. Here, we'll dive into how you can create this delicious classic Italian spaghetti in your own kitchen with an easy-to-follow recipe.
Ingredients
- Spaghetti: 1 pound (450 grams)
- Olive Oil: 2 tablespoons
- Garlic: 4-6 cloves, finely minced
- Red Pepper Flakes: 1-2 teaspoons (adjust to taste)
- San Marzano Tomatoes: 1 large can (28 ounces)
- Salt: To taste
- Fresh Basil: A handful, finely chopped (for garnish)
- Parmigiano-Reggiano Cheese: Freshly grated for serving
Preparation Steps
1. Cook the Pasta
Begin by boiling a large pot of salted water. Once boiling, add the spaghetti:
- Cook until just before al dente because it will continue cooking in the sauce.
- Reserve 1 cup of pasta water before draining.
🍝 Note: Remember to reserve pasta water as it contains starch which helps in emulsifying the sauce with the pasta.
2. Prepare the Sauce
While the pasta cooks:
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add garlic and sauté until fragrant but not browned, about 30 seconds to 1 minute.
- Add red pepper flakes, then immediately add the tomatoes, crushing them by hand or with a wooden spoon.
- Simmer for about 10-15 minutes, allowing the sauce to thicken slightly.
3. Combine Pasta and Sauce
Once the pasta is cooked:
- Using tongs, transfer the pasta directly from the pot to the sauce. Don’t worry if some water comes along.
- Stir to coat the pasta evenly in the sauce, adding pasta water if needed to achieve the desired consistency.
4. Serving and Garnish
Serve immediately:
- Top with a generous amount of freshly grated Parmigiano-Reggiano.
- Garnish with freshly chopped basil for an aromatic finish.
Your Babbo Spaghetti is now ready to be enjoyed, embodying the simplicity and richness of Italian culinary tradition.
- Selection of quality ingredients like San Marzano tomatoes and fresh basil.
- The importance of cooking pasta just before al dente.
- How to make the sauce, ensuring to keep the garlic from browning.
- The final combining of pasta with sauce to perfect the dish's texture and flavor.
What kind of tomatoes should I use for Babbo Spaghetti?
+
San Marzano tomatoes are ideal due to their rich flavor and low acidity, which gives the sauce a deep, rich taste. However, if you can’t find these, look for whole canned plum tomatoes.
Can I make this dish less spicy?
+
Yes, you can reduce or omit the red pepper flakes to adjust the spiciness to your taste.
How do I prevent the pasta from sticking together while cooking?
+
Use plenty of water and ensure it’s at a rolling boil before adding the pasta. Stir the pasta immediately after adding it to the water, and occasionally while it cooks. Also, salting the water helps to keep the pasta from clumping.
What if I can’t find fresh basil?
+
If fresh basil is not available, you can use dried basil, but reduce the quantity by about a third as dried herbs are more concentrated in flavor.
Can I prepare this sauce in advance?
+
Yes, the sauce can be prepared in advance. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage. Reheat gently, adding a splash of pasta water if it has thickened too much.
