Cheesy Arrabbiata Over Linguine Recipes

LINGUINE ARRABBIATA

Linguine Arrabbiata image

Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 9

Ingredients

Coarse salt
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3/4 teaspoon red-pepper flakes, plus more for serving (optional)
1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
1 can (8 ounces) tomato sauce
1/2 cup dry white wine
1 pound linguine
grated Parmesan cheese, for serving (optional)

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

10-MINUTE ARRABBIATA SAUCE

10-Minute Arrabbiata Sauce image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 Tbsp. olive oil
1 Tbsp. finely chopped garlic
1/8 to 1/4 tsp. crushed red pepper flakes
1 jar Bertolli® Tomato & Basil Sauce
1 box (16 oz.) linguine, cooked and drained

Steps:

Heat olive oil in 2-quart saucepan over medium heat and cook garlic and red pepper flakes 30 seconds. Stir in sauce. Simmer, stirring occasionally, 8 minutes. Serve over hot linguine.
Smart Choices Program™ approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups.

QUICK ARRABBIATA SAUCE

Quick Arrabbiata Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
16 ounces angel hair pasta
1/4 cup olive oil
1/2 medium yellow onion, grated on a box grater
2 tablespoons sun-dried tomato paste (from a tube)
2 teaspoons crushed red pepper flakes
3 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, hand crushed
A small handful fresh basil leaves, for garnish
Freshly grated Parmesan, for garnish

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and grated onion and saute for 1 minute. Add the sun-dried tomato paste, red pepper flakes and garlic and saute until fragrant, about 1 minute. Add the canned tomatoes, season with salt and pepper and cook, stirring occasionally, until the sauce comes to a simmer and reduces slightly, 5 to 7 minutes.
Transfer the pasta to the skillet with the sauce, adding a little pasta water if need be, and toss together. Plate high and mighty and garnish with basil leaves and fresh Parmesan.

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