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.
PENNE ALL'ARRABBIATA
Originating in the Lazio region around Rome, learn how to make the classic Roman pasta all'arrabbiata.
Provided by Kyle Phillips
Categories Pasta
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Enjoy!
Nutrition Facts : Calories 496 kcal, Carbohydrate 71 g, Cholesterol 15 mg, Fiber 5 g, Protein 19 g, SaturatedFat 5 g, Sodium 391 mg, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 10 g
PENNE ALL'ARRABIATA
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
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.
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
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.
PENNE ALL' ARRABBIATA
I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a glass of wine! One of our favorites and so easy to do! Make sure you toss the pasta immediately with the sauce so the pasta will not stick. Bon Appetito!
Provided by Bev I Am
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat.
- Add onion and saute until soft and beginning to color, about 5 minutes.
- Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes.
- Add tomatoes, tomato paste, brown sugar and vinegar.
- Reduce heat and simmer until slightly thickened, 10-15 minutes.
- Season to taste with salt and pepper.
- Once the water is boiling for pasta, cook pasta to al dente.
- Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary.
- Transfer sauce to a larger shallow bowl.
- Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat.
- Serve pasta immediately.
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
PENNE ALL'ARRABBIATA
Enjoy a quick and healthy pasta dish with tomato, garlic and chilli flavours. It takes just 15 minutes from prep to plate, so it's a perfect speedy supper
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
- Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
- Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.
Nutrition Facts : Calories 348 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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