Rigatoni Arrabbiata Recipes

RIGATONI ALLA PUTTANESCA E ARRABBIATA

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
• Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
• Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.

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.

RIGATONI ARRABBIATA

Steps:

• Heat a large pot of water over high heat. Salt the water and cook the rigatoni to al dente as per package directions.
• While the pasta water is heating, make your sauce. Heat oil in a small pot over medium heat.
• Add garlic, red pepper flakes, and a pinch of salt. Sauté until garlic starts to very slightly brown, approximately 2-3 minutes.
• Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
• Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors. If possible, I like to simmer on low for 30 minutes for deeper flavor.
• When pasta is ready, drain. Add the sauce and parsley to the pasta. Stir to combine. Season to taste with salt and red pepper. Serve with Parmesan cheese if desired.

RIGATONI ARRABBIATA

Steps:

• In a medium Dutch oven over medium-low heat, warm the olive oil and garlic cloves together, stirring occasionally, for 10-12 minutes, or until the garlic has softened and is lightly golden brown.
• Meanwhile, drain the tomatoes and place them in a food processor; pulse until they are roughly chopped.
• Remove the softened garlic cloves with a slotted spoon and place them in the food processor with the tomatoes; pulse until the garlic is chopped.
• Pour the tomato mixture into the same Dutch oven that has the olive oil. Add the remaining tomato juice, wine, crushed fennel seeds, and crushed red pepper flakes and whisk until well combined. Bring to a boil then reduce heat and simmer for 30 minutes, stirring occasionally.
• After simmering, add the chopped basil then taste the sauce and season with sea salt and freshly cracked pepper, to taste.
• Meanwhile, bring a large pot of salted water to a full boil and cook your pasta per instructions.
• Two minutes before the pasta is al dente, using a large slotted spoon, lift the pasta out of the boiling water and add it directly to the sauce. Add two tablespoons of pasta cooking water, if needed. Toss the pasta well and simmer in the sauce for 2-3 minutes, or until the pasta is al dente.
• Ladle into bowls and serve immediately with extra basil and freshly grated parmesan cheese. Enjoy.

SALCICCE ARRABBIATA

Steps:

• In a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and marinara. Bring to a boil. Toss the penne in the marinara until coated. Add salt and pepper, to taste, and serve.