Spicy Sausage Penne Allarrabbiata Recipes

SPICY ARRABIATA PENNE

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 ALL'ARRABBIATA WITH SAUSAGE, PEPPERS AND BASIL

Steps:

• Using a fork, pierce the sausages thoroughly and cook them in a large pot filled with ½-inch of water for about 20 minutes. When the water evaporates, fry the sausages in their own fat for another 10 minutes, turning them occasionally. Place them on a paper towel to drain.
• Remove the fat from the pot, add olive oil and onions, then cook, covered, for about 25 minutes on low heat. Next, add the peppers, uncover the pot and cook on medium heat for 5 minutes, stirring regularly.
• Add the tomato sauce, water, wine, and oregano then season with salt, pepper, and red chiles to preference. After bringing it to the boil, leave the liquid to simmer for half an hour, partially covered. In the meantime, slice the sausages into ½-inch thick rounds. After 30 minutes have passed, add the sausages and the fennel seeds into the pot, then cook all together, uncovered, for another 20 minutes.
• Cook the pasta in salted water until al dente. Drain.
• Add the basil and chopped garlic to the sauce, cook for another 5 minutes. Pour the sauce over hot pasta, garnish with cheese, and optionally thyme.

PENNE ALL'ARRABIATA

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.

PENNE AND MEATBALLS ALL'ARRABBIATA

Steps:

• Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
• Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
• Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
• Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
• Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.