Deconstructed Arrabbiata Recipes

BUCATINI ARRABBIATA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes.
• Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.

LOBSTER ARRABBIATA

Steps:

• Bring 2 large, tall pots of water to a boil. One will be for the spaghetti, one for the lobsters. It's best if the lobster pot has a lid.
• Place the lobsters in the boiling water headfirst and cover tightly with the lid. (If you happen to have lobsters of different weights, put the heaviest lobster in first, and wait a minute to add the others.) Boil the lobster for about 7 minutes and no longer than 8 minutes. You want it to be slightly underdone. Transfer the lobsters to a bowl and separate the heads from the tails, reserving them both in the bowl. Remove the lobster legs from the body/head and set aside.
• Heat the olive oil and lobster heads in a large 14-inch saute pan. Include any juices that have collected in the bowl. Roast the lobster heads in the oil for about 5 minutes.
• Meanwhile, crack open the claws and remove the meat. Cut open the tails to remove the tail meat. Cut all of the meat into large, 1- to 2-inch pieces.
• Remove the lobster heads from the pan and discard. Add the chiles and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half.
• Add the tomatoes, sprinkle with sea salt and black pepper and saute until they just begin breaking down.
• Cook the spaghetti in the second pot of boiling water along with 2 tablespoons of salt. Cook the pasta for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti.
• Add the lobster meat, reserved lobster legs and pasta to the tomato sauce and toss together for about a minute, adding pasta water as needed. Serve immediately with the spaghetti and torn basil, if using.

CHICKEN ARRABBIATA

Steps:

• Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
• Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
• Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.

SALCICCE ARRABBIATA

Steps:

• In a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and marinara. Bring to a boil. Toss the penne in the marinara until coated. Add salt and pepper, to taste, and serve.

DECONSTRUCTED GAZPACHO

Steps:

• Toast bread lightly under hot broiler on both sides. Let cool.
• Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.
• Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.
• Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

SHRIMP ARRABBIATA

Steps:

• Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
• Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

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.

SIMPLE ARRABBIATA SAUCE

Steps:

• In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.