Penne Arrabiata Recipes

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PENNE ALL'ARRABIATA



Penne All'Arrabiata image

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

3 tablespoons olive oil, divided
1 medium red onion, thinly sliced
2 to 3 dried hot chiles, finely chopped
4 garlic cloves, minced
1 can whole plum tomatoes, undrained
1 package (16 ounces) uncooked penne pasta
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons dry bread crumbs
Optional: fresh minced thyme and crumbled goat cheese

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 WITH NO-COOK TOMATO SAUCE AND MOZZARELLA



Penne with No-Cook Tomato Sauce and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 clove garlic, smashed
1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped
1/4 teaspoon dried oregano
Freshly ground pepper
10 ounces penne
3/4 cup pearl-size mozzarella balls, drained (about 4 ounces)
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
  • Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
  • Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams

SPICY ARRABIATA PENNE



Spicy Arrabiata Penne image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound penne rigate (penne pasta with ridges)
1/4 cup olive oil
3 cloves garlic, chopped
One 26.42-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon red chile flakes
1/2 teaspoon Italian seasoning
6 leaves fresh basil, chopped, plus more for garnish
Block of Parmigiano-Reggiano, for garnish

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.

BATALI'S SIMPLE PENNE ALL'ARRABBIATA



Batali's Simple Penne All'Arrabbiata image

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

3 tablespoons kosher salt
4 tablespoons extra virgin olive oil
1/2 cup tomato paste
1 tablespoon hot red pepper flakes
1 1/2 cups tomatoes, chopped (like Pomi)
1 lb penne pasta
coarse sea salt, to taste (preferred brand ( Maldon)
4 tablespoons extra virgin olive oil
parmigiano-reggiano cheese, freshly grated

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.

BROOKLYN GIRL'S PENNE ARRABIATA



Brooklyn Girl's Penne Arrabiata image

One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!

Provided by Beth B.

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 13

½ cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
½ cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Steps:

  • Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
  • In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
  • Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
  • Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Nutrition Facts : Calories 587.9 calories, Carbohydrate 75.3 g, Cholesterol 108.1 mg, Fat 16.5 g, Fiber 5.5 g, Protein 33.6 g, SaturatedFat 3.2 g, Sodium 1034.2 mg, Sugar 8.6 g

PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

Angry penne - the spicy favourite of the Italian cuisine.

Provided by mbenza

Time 30m

Yield Serves 3

Number Of Ingredients 12

3 tsp oregano
1 tsp thyme
3 tsp dried basil
3 garlic cloves, chopped
2 dried chilli peppers
400g tin of cherry tomatoes in sauce
2 tbsp balsamic vinegar
handful of fresh basil
handful of grated parmesan cheese
pinch of salt and black pepper to taste
olive oil
300g penne or other short pasta

Steps:

  • Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
  • Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
  • Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
  • Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
  • In the meantime, cook the penne according to the packet instructions.
  • Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.

PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

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

3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving

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

PENNE ALL'ARRABBIATA



Penne all'arrabbiata image

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

1 tbsp extra virgin olive oil
2 garlic cloves, sliced
½-1 tsp chilli flakes
2 x 400g cans chopped tomatoes
300g penne
a handful basil leaves, torn

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

ARRABIATA PENNE



Arrabiata Penne image

A delightfully simple pasta dish with loads of flavour and more than a hint of chilli which blends so well with the tomato. Served with a generous sprinkling of parmesan cheese, crusty bread and accompanied with a nice glass of red wine. Its a meal to linger over.

Provided by JoyfulCook

Categories     Penne

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

200 -250 g penne pasta, dried
1 (400 g) can chopped tomatoes (14 oz)
2 tablespoons olive oil
1 onion, chopped
1 -2 garlic clove, chopped
1/4 teaspoon chili flakes
2 -3 pinches basil, dried
salt and black pepper
1 pinch sugar
1/4 cup parmesan cheese, Grated

Steps:

  • In a small saucepan, gently cook the onion and garlic in the olive oil until the onion has softened.
  • Add the chopped tomatoes with the juice, chilli flakes, basil and sugar.
  • Season with salt and pepper and simmer, stirring frequently for 40-45 minutes until its rendered to a nice thick sauce.
  • Cook the pasta in plenty of salted water until cooked 'al dente', and then drain the pasta.
  • Add the pasta to the sauce and mix in well. Serve with grated parmesan.
  • Add slightly more Chilli if a hotter flavour is required.

Nutrition Facts : Calories 591.4, Fat 19.7, SaturatedFat 4.4, Cholesterol 11, Sodium 212.4, Carbohydrate 93.3, Fiber 14.5, Sugar 7.8, Protein 14.8

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