Step 1: Arrabiata Sauce

Place the oil in a medium heavy-based saucepan on moderate heat. Add the garlic and chili flakes, and stir continuously with a wooden spoon, watching the garlic start to change color. Once the garlic takes on a nice dark-golden colour , immediately add the port and red wine. Be mindful that as you add the alcohol it will spit and bubble for a few seconds.

Simmer the wine for 3 minutes then add the tomatoes, tomato paste and sugar. Reduce the heat and simmer for another 15 to 20 minutes until nice and thick. Remove from the heat, whisk in the butter, then taste and season accordingly. Cool to room temperature, and refrigerate until required.


Step 2: Cooking and Serving

Pre heat the oven to 100 degrees. Fill a large saucepan with salted water, and add about 1/4 cup olive oil. Place on high heat and bring to a steady rolling boil.

Place the arabiatta sauce in a saucepan on low heat and stir occasionally as it warms up.

Once the water is boiling, add the pasta and stir for the first minute to make sure the pasta strands are well separated.

While the pasta is cooking, place a skillet or sauté pan on high heat. Season the monkfish with sea salt and black pepper. Add a little oil to the hot pan and cook the monkfish in 2 batches. Remove from the pan when golden on both sides and keep warm in the oven.

Once the pasta is cooked, strain off the water and work through some olive oil to prevent it sticking. Pour the pasta into a couple of large warm bowls to more easily mix the other ingredients through. Add the rocket, half the arabiatta sauce and the pieces of monkfish. Mix through to combine. Pour the remaining sauce into a bowl to serve alongside. 

Portion out the pasta into warm bowls and give each serving a good grating of parmesan cheese. Serve now!

Accompany with warm buttered crusty bread, a green salad and leave that block of Parmesan nearby for a fresh grate as you eat.