Pasta Alla 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.

PENNE ALL'ARRABBIATA WITH SAUSAGE, PEPPERS AND BASIL

Steps:

• Using a fork, pierce the sausages thoroughly and cook them in a large pot filled with ½-inch of water for about 20 minutes. When the water evaporates, fry the sausages in their own fat for another 10 minutes, turning them occasionally. Place them on a paper towel to drain.
• Remove the fat from the pot, add olive oil and onions, then cook, covered, for about 25 minutes on low heat. Next, add the peppers, uncover the pot and cook on medium heat for 5 minutes, stirring regularly.
• Add the tomato sauce, water, wine, and oregano then season with salt, pepper, and red chiles to preference. After bringing it to the boil, leave the liquid to simmer for half an hour, partially covered. In the meantime, slice the sausages into ½-inch thick rounds. After 30 minutes have passed, add the sausages and the fennel seeds into the pot, then cook all together, uncovered, for another 20 minutes.
• Cook the pasta in salted water until al dente. Drain.
• Add the basil and chopped garlic to the sauce, cook for another 5 minutes. Pour the sauce over hot pasta, garnish with cheese, and optionally thyme.

SPICY ARRABIATA PENNE

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.

RIGATONI ALLA VODKA ARRABIATA

Steps:

• Bring water to boil in large pot.
• Empty Classico sauce into saucepan and heat on low.
• Add Vodka to the sauce at your discretion.
• Add heavy cream while stirring until sauce is orange in color.
• Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness
• turn off heat and mix in the basil.
• Add basil/onion mix to the sauce along with salt, black pepper and
• cayenne pepper and allow to continue cooking on lowest heat stirring occasionally.
• When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally.
• Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit.
• When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese.

LINGUINE ARRABBIATA

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.

PENNE ALL' ARRABBIATA

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

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.