Pennealarrabbiata Recipes

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PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

Originating in the Lazio region around Rome, learn how to make the classic Roman pasta all'arrabbiata.

Provided by Kyle Phillips

Categories     Pasta

Time 20m

Yield 6

Number Of Ingredients 9

1 pound penne pasta (or spaghetti, if you prefer)
1/4 cup olive oil
2 cloves garlic (peeled and finely minced)
Crushed red pepper (to taste, or, 1 to 2 fresh hot chile peppers, stemmed, seeded, and finely sliced)
2/3 pound plum tomatoes (peeled, seeded, and chopped, or use a drained 1-pound can of tomatoes)
5 to 6 fresh basil leaves (chopped)
Fine sea salt (to taste)
1 1/4 cups grated Pecorino Romano cheese (or, if you find it too sharp, 2/3 cup each of grated Parmigiano-Reggiano and Pecorino Romano, mixed)
Optional: 1 medium onion (peeled and finely chopped)

Steps:

  • Enjoy!

Nutrition Facts : Calories 496 kcal, Carbohydrate 71 g, Cholesterol 15 mg, Fiber 5 g, Protein 19 g, SaturatedFat 5 g, Sodium 391 mg, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 10 g

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.

PENNE ALL' ARRABBIATA



Penne All' Arrabbiata image

I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a glass of wine! One of our favorites and so easy to do! Make sure you toss the pasta immediately with the sauce so the pasta will not stick. Bon Appetito!

Provided by Bev I Am

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb penne pasta
2 tablespoons olive oil
1 cup red onion, thinly sliced
2 teaspoons garlic, minced
6 ounces genoa salami, cubed
1/2 teaspoon crushed red pepper flakes
2 (14 1/2 ounce) cans diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon brown sugar, packed
1 tablespoon balsamic vinegar
salt and pepper
1/3 cup torn fresh basil leaf
1/4 cup freshly grated parmesan cheese

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.

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

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