All Arrabbiata Sauce

ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Recipe From allrecipes.com

Provided by Ellen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients: 13

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Calories76.9 calories
Carbohydrate11.8 g
Fat1 g
Fiber2.1 g
Protein1.9 g
SaturatedFat0.2 g
Sodium258.2 mg
Sugar7.5 g

Steps:

  • Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  • Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  • Stir in parsley. Ladle over the hot cooked pasta of your choice.


SIMPLE ARRABBIATA SAUCE



Simple Arrabbiata Sauce image

Simple and spicy, with an incredible flavor.

Recipe From allrecipes.com

Provided by Rick Ogg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 4

Number Of Ingredients: 6

2 (28 ounce) cans diced tomatoes
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
⅓ cup chopped fresh basil
½ teaspoon salt and pepper to taste
Calories148.3 calories
Carbohydrate14.5 g
Fat6.9 g
Fiber3.6 g
Protein3.6 g
SaturatedFat1 g
Sodium907.2 mg
Sugar9.8 g

Steps:

  • In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.


PENNE ALL' ARRABBIATA



Penne All' Arrabbiata image

Arrabbiata is Italian for "angry," which refers to the spicy red peppers in this dish. Garnish with grated Romano cheese and fresh parsley, if desired.

Recipe From allrecipes.com

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients: 15

1 ½ pounds penne pasta
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, sliced
4 cups canned whole tomatoes, crushed
3 tablespoons capers
½ cup pitted and halved green olives
1 ½ teaspoons crushed red pepper
3 anchovy filets, rinsed and chopped
6 leaves fresh basil
1 pinch salt
ground black pepper to taste
⅔ cup red wine
1 cup fresh sliced mushrooms
6 ½ ounces pancetta bacon, finely chopped
Calories779.2 calories
Carbohydrate112.2 g
Cholesterol26.8 mg
Fat24.8 g
Fiber7.7 g
Protein25.8 g
SaturatedFat6.9 g
Sodium1165.3 mg
Sugar10.6 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
  • Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
  • Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.


PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.

Recipe From cooking.nytimes.com

Provided by The New York Times

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients: 8

3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving
@contexthttp
Calories466
UnsaturatedFat16 grams
Carbohydrate62 grams
Fat19 grams
Fiber4 grams
Protein11 grams
SaturatedFat3 grams
Sodium356 milligrams
Sugar6 grams

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  • Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.


PENNE WITH VEGAN ARRABBIATA SAUCE



Penne with Vegan Arrabbiata Sauce image

This is a nice dish, meatless and goes well with a small side salad, piece of bread and a hearty appetite.

Recipe From allrecipes.com

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 3h20m

Yield 14

Number Of Ingredients: 7

1 pound penne pasta
1 cup extra virgin olive oil
7 cloves garlic, minced
7 (28 ounce) cans crushed tomatoes
2 ½ teaspoons crushed red pepper flakes
2 bay leaves
10 leaves fresh basil
Calories389.1 calories
Carbohydrate52.9 g
Fat17.9 g
Fiber8.7 g
Protein10.9 g
SaturatedFat2.6 g
Sodium519.5 mg
Sugar1.1 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil, and cook garlic just until softened. Add remaining ingredients. Simmer over low heat and cook at least 3 hours.
  • Add cooked penne pasta and let sit at least 5 minutes before stirring and serving.


BATALI'S SIMPLE PENNE ALL'ARRABBIATA



Batali's Simple Penne All'Arrabbiata image

Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".

Recipe From food.com

Provided by KateL

Categories     Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients: 9

3 tablespoons kosher salt
4 tablespoons extra virgin olive oil
1/2 cup tomato paste
1 tablespoon hot red pepper flakes
1 1/2 cups tomatoes, chopped (like Pomi)
1 lb penne pasta
coarse sea salt, to taste (preferred brand ( Maldon)
4 tablespoons extra virgin olive oil
parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  • Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Stir in the tomatoes, and remove from the heat.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
  • Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
  • Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.


PENNE ARRABIATA



Penne Arrabiata image

Recipe From foodnetwork.com

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients: 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.


PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

Angry penne - the spicy favourite of the Italian cuisine.

Recipe From bbcgoodfood.com

Provided by mbenza

Time 30m

Yield Serves 3

Number Of Ingredients: 12

3 tsp oregano
1 tsp thyme
3 tsp dried basil
3 garlic cloves, chopped
2 dried chilli peppers
400g tin of cherry tomatoes in sauce
2 tbsp balsamic vinegar
handful of fresh basil
handful of grated parmesan cheese
pinch of salt and black pepper to taste
olive oil
300g penne or other short pasta

Steps:

  • Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
  • Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
  • Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
  • Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
  • In the meantime, cook the penne according to the packet instructions.
  • Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.


SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE



Spicy Chicken Meatballs with Arrabbiata Sauce image

This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!

Recipe From foodnetwork.com

Provided by Claire Thomas : Food Network

Categories     side-dish

Time 30m

Yield 2 servings as a main course or 4 to 6 as an appetizer

Number Of Ingredients: 27

1/2 cup fine breadcrumbs
1/2 cup finely chopped onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 teaspoons tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon parsley, finely chopped
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 pound ground dark meat chicken
1/3 cup milk
1 large egg
Olive oil, for cooking
2 cups Arrabbiata Sauce (recipe follows), heated
1/2 red onion, thinly sliced
1/2 cup finely grated Parmesan
1 bunch arugula (about 6 ounces)
1/4 cup thinly sliced basil leaves
2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
One 28-ounce can whole tomatoes
1 teaspoon tomato paste
1/2 cup dry white wine
3/4 cup thinly sliced basil leaves
Kosher salt and freshly ground black pepper

Steps:

  • For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
  • Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
  • For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
  • Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
  • Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
  • Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.




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2019-11-25  · Arrabbiata sauce pasta (penne all’arrabbiata) is one of the simplest Roman recipes, and so delicious! The secret of Arrabbiata is the balance between the freshness taste of tomatoes and parsley, and the extreme spiciness of Chili peppers. Even if traditional shape of pasta is Penne, this sauce pairs perfectly with almost all the kind of pasta. Penne all’Arrabbiata … ...
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  1. Raise the tomatoes from their liquid, then chop them roughly and pour in a bowl along with a pinch of salt.
  2. Raise the tomatoes from their liquid, then chop them roughly and pour in a bowl along with a pinch of salt.
  3. First of all, peel and crush the garlic, then cut the Chili Peppers into halves, discard the seeds and mince the peppers pulp.
  4. Now, add the Chili peppers, and saute one minute more, then add the tomatoes and cook 10 minutes more over medium heat stirring as needed.
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2020-05-17  · SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher. Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce … ...
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  2. INFUSE: In a large saucepan over low heat, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
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2014-06-27  · Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, … ...
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  3. In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
  4. Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.
  5. Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.
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Recipe From : tasteatlas.com
Penne all'arrabbiata (arrabbiata translates into angry), which stems from the Lazio region in central Italy, is a dish comprised of penne pasta and sauce prepared with tomatoes, garlic, and chili peppers.Some sources claim that the authentic recipe also included pecorino cheese, while others differ and believe that the cheese was added later on. ...
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Ratings: 2
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Cuisine: American, Italian
Category: Main Course, Side Dish
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  2. In a pot on low heat, saute minced garlic in olive oil for 1 to 2 minutes or until golden brown. Be careful no to burn garlic.
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Recipe From : insidetherustickitchen.com
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  2. Meanwhile, heat the olive oil in a large skillet or non-stick pan and saute the garlic and chilli until fragrant (around 1 minute).
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2021-03-28  · I’m going to show you how to make a simple penne all’arrabbiata recipe made in 15 mins using penne and a homemade arrabbiata sauce (that’s vegan-friendly)! This is a perfect weeknight meal that’s rich, flavourful, and spicy (arrabbiata is typically spicy but you can omit the chili flakes if you don’t want it spicy). Related Recipe: Vegan Cacio e Pepe Recipe. Penne all’Arrabbiata ... ...
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Penne all'arrabbiata | Original Italian Recipe | Italia ...

Recipe From : theplantbasedschool.com
2020-10-29  · This will make our arrabbiata sauce extra aromatic. Just remember to remove the stems from the pan before adding the tomatoes. ... Yes, the original Italian recipe of penne all'arrabbiata is naturally vegan. Storage. Penne all'arrabbiata … ...
5/5 (5)
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Cuisine: Italian
Total Time: 15 mins
  1. Separate the leaves of the parsley from the stems. Chop the leaves coarsely and save 5 stems for later. Set aside.
  2. Separate the leaves of the parsley from the stems. Chop the leaves coarsely and save 5 stems for later. Set aside.
  3. In a non stick pan, add 2 tbsp of olive oil, the 5 stems of the parsley and the garlic. Warm up the oil on low heat until the garlic starts to fry gently. Turn the fire off, then add the chopped chili (or dry chili).NOTE: arrabbiata is a spicy pasta dish, but you can choose yourself how much chili you want to add based on your spice tolerance.
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Spaghetti with Arrabbiata Sauce Recipe - Kate Winslow ...

Recipe From : foodandwine.com
2015-07-31  · Step 1. Heat the olive oil in a large saucepan over moderate heat. Add the garlic and red pepper flakes and cook, stirring, until golden and fragrant, 1 to 2 minutes. Add the tomatoes and cook ... ...
Servings: 4-6
Total Time: 40 mins
  1. Heat the olive oil in a large saucepan over moderate heat. Add the garlic and red pepper flakes and cook, stirring, until golden and fragrant, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally and crushing them with a wooden spoon, until slightly thickened, about 30 minutes. Season to taste with salt and pepper.
  2. Heat the olive oil in a large saucepan over moderate heat. Add the garlic and red pepper flakes and cook, stirring, until golden and fragrant, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally and crushing them with a wooden spoon, until slightly thickened, about 30 minutes. Season to taste with salt and pepper.
  3. Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Serve immediately, topped with the arrabbiata sauce.
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