PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
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.
SPICY ARRABIATA PENNE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
- In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
- Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
BROOKLYN GIRL'S PENNE ARRABIATA
One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!
Provided by Beth B.
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
- In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
- Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
- Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 75.3 g, Cholesterol 108.1 mg, Fat 16.5 g, Fiber 5.5 g, Protein 33.6 g, SaturatedFat 3.2 g, Sodium 1034.2 mg, Sugar 8.6 g
PENNE ALL'ARRABBIATA
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.
Provided by The New York Times
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams
PENNE ALL'ARRABBIATA
Angry penne - the spicy favourite of the Italian cuisine.
Provided by mbenza
Time 30m
Yield Serves 3
Number Of Ingredients 12
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.
PENNE ALL'ARRABBIATA WITH SAUSAGE, PEPPERS AND BASIL
The following recipe is a potent variation of the traditional penne all'arrabbiata. Hot sausages, peppers, onions, and fennel seeds maximize the spiciness of the dish. The recipe is adapted from the Scrumpdillyicious blog (www.scrumpdillyicious.blogspot.com).
Provided by TasteAtlas
Categories Pasta
Yield 6 servings
Number Of Ingredients 16
Steps:
- Using a fork, pierce the sausages thoroughly and cook them in a large pot filled with ½-inch of water for about 20 minutes. When the water evaporates, fry the sausages in their own fat for another 10 minutes, turning them occasionally. Place them on a paper towel to drain.
- Remove the fat from the pot, add olive oil and onions, then cook, covered, for about 25 minutes on low heat. Next, add the peppers, uncover the pot and cook on medium heat for 5 minutes, stirring regularly.
- Add the tomato sauce, water, wine, and oregano then season with salt, pepper, and red chiles to preference. After bringing it to the boil, leave the liquid to simmer for half an hour, partially covered. In the meantime, slice the sausages into ½-inch thick rounds. After 30 minutes have passed, add the sausages and the fennel seeds into the pot, then cook all together, uncovered, for another 20 minutes.
- Cook the pasta in salted water until al dente. Drain.
- Add the basil and chopped garlic to the sauce, cook for another 5 minutes. Pour the sauce over hot pasta, garnish with cheese, and optionally thyme.
BATALI'S SIMPLE PENNE ALL'ARRABBIATA
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".
Provided by KateL
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SILVANO MARCHETTO'S PENNE ALL'ARRABIATA
Provided by Nancy Harmon Jenkins
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Over medium heat, brown the 2 garlic cloves in the olive oil. When thoroughly brown, remove and discard.
- Add the chopped garlic clove and let sizzle for a moment, watching carefully that it doesn't burn.
- Add tomatoes and their juice to the garlic in the pan, breaking up the tomatoes with a fork. Leave to cook for 10 minutes to reduce the sauce slightly.
- While tomatoes are cooking, wash and dry the basil leaves and cut into ribbons. Cut the whole chili pepper in half and discard the seeds. Chop the pepper roughly. Add chili pepper and basil to the sauce in the pan, stir well and taste for seasoning, adding salt and pepper if desired. Leave to simmer over low heat while preparing pasta.
- Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water reboils, add pasta all at once. Stir vigorously with a long-handled wooden spoon or fork to bring quickly back to a boil. Cook until done.
- Drain and turn into a warmed serving bowl. Dress with the sauce and serve immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 379 milligrams, Sugar 4 grams
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