Silvano Marchettos Penne Allarrabiata 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 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 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

SILVANO MARCHETTO'S PENNE ALL'ARRABIATA



Silvano Marchetto's Penne All'Arrabiata image

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup Tuscan extravirgin olive oil
2 whole cloves garlic
1 chopped clove garlic
1 16-ounce can imported Italian plum tomatoes
10 leaves fresh basil
1 whole dried hot red chili pepper
Salt and freshly ground black pepper to taste
1 pound penne (short tubular pasta)
1 tablespoon salt

Steps:

  • Over medium heat, brown the 2 garlic cloves in the olive oil. When thoroughly brown, remove and discard.
  • Add the chopped garlic clove and let sizzle for a moment, watching carefully that it doesn't burn.
  • Add tomatoes and their juice to the garlic in the pan, breaking up the tomatoes with a fork. Leave to cook for 10 minutes to reduce the sauce slightly.
  • While tomatoes are cooking, wash and dry the basil leaves and cut into ribbons. Cut the whole chili pepper in half and discard the seeds. Chop the pepper roughly. Add chili pepper and basil to the sauce in the pan, stir well and taste for seasoning, adding salt and pepper if desired. Leave to simmer over low heat while preparing pasta.
  • Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water reboils, add pasta all at once. Stir vigorously with a long-handled wooden spoon or fork to bring quickly back to a boil. Cook until done.
  • Drain and turn into a warmed serving bowl. Dress with the sauce and serve immediately.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 379 milligrams, Sugar 4 grams

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.

MARIO BATALI'S PENNE ALL' ARRABBIATA RECIPE



Mario Batali's Penne all' Arrabbiata Recipe image

Provided by mirelsonp

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:

  • 1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt. 2. 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. 3. Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water. 4. 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.

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.

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