Bacon Arrabiata Recipes

PENNE ARRABIATA

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.

ARRABBIATA SAUCE

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.

CHICKEN ARRABBIATA

Steps:

• Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
• Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
• Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

PATRICK'S ARRABIATA SAUCE

Steps:

• Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
• Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
• Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

BACON ARRABIATA

Steps:

• Boil water and cook pasta according to package directions.
• Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
• When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
• Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
• Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
• Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
• Serve over pasta, with bread so you can mop up all the yummy sauce!

BATALI'S SIMPLE PENNE ALL'ARRABBIATA

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 ALL'ARRABIATA

Steps:

• In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chilies and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes., Meanwhile in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water. , Add vinegar to thickened tomato sauce; season with salt and pepper. To make breadcrumb topping, heat remaining olive oil over medium heat in second skillet. Add breadcrumbs and fresh thyme, if desired; fry until crispy, 2-3 minutes. Remove from heat., Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried breadcrumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.