Pasta Arrabbiata Angry Pasta Recipes

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PASTA ARRABBIATA (ANGRY PASTA)



Pasta Arrabbiata (Angry Pasta) image

I learned how to make this while I was in Italy one summer. You can add more or less crushed red pepper...and decide how "angry" you would like your pasta.-Stacie Gomm, Providence, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1/2 pound bacon strips, chopped
2 garlic cloves, minced
1/3 cup olive oil
3 cans (15 ounces each) tomato puree
6 fresh basil leaves, thinly sliced
1/2 to 1 teaspoon crushed red pepper flakes
3 cups uncooked penne pasta
Grated Parmesan cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; discard drippings., In the same skillet, saute garlic in olive oil for 1 minute. Add the tomato puree, basil, pepper flakes and bacon. Bring to a boil; reduce heat and simmer 15 minutes to allow flavors to blend, stirring occasionally., Meanwhile, cook pasta according to package directions; drain. Serve with sauce; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 460 calories, Fat 28g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 925mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

SPAGHETTI ARRABBIATA ('ANGRY' PASTA SAUCE)



Spaghetti Arrabbiata ('Angry' Pasta Sauce) image

This spaghetti arrabbiata is a fiery little number that makes for a quick and easy weeknight dinner. With a spicy tomato sauce featuring red chilli and garlic, it's a delicious vegan pasta recipe that can easily be made gluten-free.

Provided by The Pesky Vegan

Categories     Main Course     Pasta

Time 25m

Number Of Ingredients 11

7-9 oz (200-250 g) dried spaghetti ((gluten-free if necessary))
1-2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon dried chilli flakes ((plus more to taste))
1x 14 oz (400 g) tin tomatoes ((good-quality if possible - see notes))
1 bay leaf
2 teaspoons vegan balsamic vinegar ((or red wine vinegar - optional))
Salt and pepper to taste
Pasta cooking water
Small handful fresh parsley

Steps:

  • Heat the olive oil in a pan and add the chopped onion. Season with salt and pepper and cook gently on a low/medium heat for 5-6 minutes or until starting to soften, stirring regularly. You don't want the onion to colour too much, so turn down the heat and add a little extra oil if necessary.
  • Once the onion is soft, add the garlic and chilli and cook for another minute. Again, you want to avoid getting any colour on the garlic.
  • Next, add in the tinned tomatoes, bay leaf, and vegan balsamic vinegar (optional). If using plum tomatoes, break these apart with your spoon. Swirl a little water around the empty can and also add this to the pan. Bring to a simmer and cook on a low heat.
  • Once the sauce is simmering away, start cooking your pasta in salted boiling water (roughly 10 minutes - follow package instructions). As the pasta is cooking, add the odd spoonful of starchy pasta water to the sauce to maintain a nice consistency and prevent it from drying out.
  • For a smoother final sauce, gently mash it using a potato masher to break down the tomatoes. Once you've done this (optional), add a small handful of chopped fresh parsley and stir in. Remove the bay leaf and adjust the seasoning to taste, adding any extra salt, pepper, chilli, or balsamic.
  • Once the pasta is cooked al dente, drain it and add to the pan with the arrabbiata sauce. Stir well to coat and serve with fresh parsley leaves and homemade vegan parmesan.

Nutrition Facts : Calories 532 kcal, Carbohydrate 97 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Sodium 875 mg, Fiber 9 g, Sugar 15 g, UnsaturatedFat 7 g, ServingSize 1 serving

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.

PASTA ARRABBIATA



Pasta Arrabbiata image

Pasta in 'angry' sauce - yummy! My favorite type of pasta sauce. Can easily adjust spices to your liking.

Provided by KlynnPadilla

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon red pepper flakes
1 (28 ounce) can whole canned tomatoes
3/4 teaspoon sugar
1 (8 ounce) can tomato sauce
1/2 cup dry white wine
1 teaspoon oregano
1/2 teaspoon basil
1 lb pasta, of your choice

Steps:

  • Bring a large pot of salted water to a boil.Cook pasta in boiling water until just al dente.
  • Meanwhile, heat olive oil in a large skillet. Add garlic and red pepper flakes; cook until fragrant. Add remaining ingredients except pasta; simmer about 10 minutes.
  • Drain pasta;add to sauce and cook, stirring, about 2 minutes. Season with salt and serve.

Nutrition Facts : Calories 562.1, Fat 8.9, SaturatedFat 1.3, Sodium 594.4, Carbohydrate 98.8, Fiber 6.7, Sugar 11.4, Protein 17.4

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