Charishmas Penne Arabiatta Recipes

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PENNE ARRABIATA



Penne Arrabiata image

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.

BROOKLYN GIRL'S PENNE ARRABIATA



Brooklyn Girl's Penne Arrabiata image

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

½ cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
½ cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

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'ARRABIATA



Penne All'Arrabiata image

Pasta all'arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling "pangrattato" (fried bread crumbs) on top of the arrabiata sauce. -Smitha Haridasan, Ganapathy, AE

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 medium red onion, thinly sliced
2 to 3 dried hot chiles, finely chopped
4 garlic cloves, minced
1 can whole plum tomatoes, undrained
1 package (16 ounces) uncooked penne pasta
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons dry bread crumbs
Optional: fresh minced thyme and crumbled goat cheese

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.

Nutrition Facts : Calories 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

SPICY ARRABIATA PENNE



Spicy Arrabiata Penne image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound penne rigate (penne pasta with ridges)
1/4 cup olive oil
3 cloves garlic, chopped
One 26.42-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon red chile flakes
1/2 teaspoon Italian seasoning
6 leaves fresh basil, chopped, plus more for garnish
Block of Parmigiano-Reggiano, for garnish

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.

SILVANO MARCHETTO'S PENNE ALL'ARRABIATA



Silvano Marchetto's Penne All'Arrabiata image

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup Tuscan extravirgin olive oil
2 whole cloves garlic
1 chopped clove garlic
1 16-ounce can imported Italian plum tomatoes
10 leaves fresh basil
1 whole dried hot red chili pepper
Salt and freshly ground black pepper to taste
1 pound penne (short tubular pasta)
1 tablespoon salt

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

ARRABIATA PENNE



Arrabiata Penne image

A delightfully simple pasta dish with loads of flavour and more than a hint of chilli which blends so well with the tomato. Served with a generous sprinkling of parmesan cheese, crusty bread and accompanied with a nice glass of red wine. Its a meal to linger over.

Provided by JoyfulCook

Categories     Penne

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

200 -250 g penne pasta, dried
1 (400 g) can chopped tomatoes (14 oz)
2 tablespoons olive oil
1 onion, chopped
1 -2 garlic clove, chopped
1/4 teaspoon chili flakes
2 -3 pinches basil, dried
salt and black pepper
1 pinch sugar
1/4 cup parmesan cheese, Grated

Steps:

  • In a small saucepan, gently cook the onion and garlic in the olive oil until the onion has softened.
  • Add the chopped tomatoes with the juice, chilli flakes, basil and sugar.
  • Season with salt and pepper and simmer, stirring frequently for 40-45 minutes until its rendered to a nice thick sauce.
  • Cook the pasta in plenty of salted water until cooked 'al dente', and then drain the pasta.
  • Add the pasta to the sauce and mix in well. Serve with grated parmesan.
  • Add slightly more Chilli if a hotter flavour is required.

Nutrition Facts : Calories 591.4, Fat 19.7, SaturatedFat 4.4, Cholesterol 11, Sodium 212.4, Carbohydrate 93.3, Fiber 14.5, Sugar 7.8, Protein 14.8

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