BROOKLYN GIRL'S PENNE ARRABIATA
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
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
Arrabbiata is Italian for "angry," which refers to the spicy red peppers in this dish. Garnish with grated Romano cheese and fresh parsley, if desired.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
- Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
- Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.
Nutrition Facts : Calories 779.2 calories, Carbohydrate 112.2 g, Cholesterol 26.8 mg, Fat 24.8 g, Fiber 7.7 g, Protein 25.8 g, SaturatedFat 6.9 g, Sodium 1165.3 mg, Sugar 10.6 g
AUBERGINE PENNE ARRABBIATA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Tomato Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 28m
Yield 4
Number Of Ingredients 5
Steps:
- To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.
- Meanwhile, put a pan of boiling salted water on for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.
- Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).
- Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
- Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
- Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin's worth of water.
- Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.
Nutrition Facts : Calories 346 calories, Fat 9 g fat, SaturatedFat 1.4 g saturated fat, Protein 12.8 g protein, Carbohydrate 57.3 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.3 g salt, Fiber 7.1 g fibre
CHICKEN PENNE ARRABBIATA
Chicken Penne Arrabbiata - the name says it all; "angry" chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
- Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
- Garnish and serve: Top with basil, parmesan cheese, and serve.
Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1069 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
PENNE ARRABBIATA RECIPE
Penne Arabbiata is a delicious pasta to satisfy your pasta cravings. It uses simple ingredients and also gets ready in no time. It is quite simple to make it too. If you want an easy dinner, then this is the recipe for you.
Provided by Yamini Rathore
Categories Chef's Delight
Time 20m
Number Of Ingredients 11
Steps:
- Boil penne in plenty of water with salt and a teaspoon of oil till al dente, which means till just cooked. Drain and set aside to cool.
- Heat one and a half tablespoons of olive oil in a pan. Add garlic and sauté for half a minute. Add red chili flakes and onions and sauté till onions are translucent.
- Add the tomato puree, and chopped tomatoes and mix.
- Add salt and oregano and mix well. Cook for two to three minutes till the mixture gets a sauce consistency.
- Toss the penne pasta with the sauce evenly.
- Serve hot garnished with parsley.
Nutrition Facts : Calories 320 kcal, Fat 10 g, Sodium 355 mg, Carbohydrate 51 g, Protein 9 g, ServingSize 1 serving
SPICY ARRABIATA PENNE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
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.
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.
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