Sugo Allarrabbiata

SUGO ALL'ARRABBIATA



Sugo all'Arrabbiata image

Recipe From epicurious.com

Number Of Ingredients: 8

3 tablespoon Extra Virgin Olive OIl
8 cloves Garlic, chopped
2 cans Tomatoes, diced
1 tablespoon Italian Seasoning Blend
2 teaspoon Red Chili Flakes
1.5 ounces Basil, Fresh
.75 teaspoon Pepper, freshly cracked
1 tablespoons Kosher Salt

Steps:

  • Heat a large skillet and EVOO (Extra Virgin Olive Oil) over medium heat
  • Chop garlic cloves and add to pan once the oil starts to smoke
  • Saute for 30 seconds or until the garlic is given off a strong aroma (DO NOT let the garlic burn! If it does, you will have to start all over!)
  • Carefully add the the two 28 oz. cans to the skillet
  • Add in the all seasonsings (salt, pepper, italian seasonings, red pepper flake) and stir together
  • Bring sauce to a simmer and reduce heat to med-low for 25-30 min, stirring occasionally
  • Taste sauce after 30 min simmer and determine whether it needs more kosher salt
  • ***IF the sauce is to acidic, add .25 teaspoon sugar and taste again, adding more if necessary
  • ***IF the sauce is too sweet, add a tiny splash of balsamic vinegar
  • Once the flavors have been adjusted and thickened up to your liking, take the sauce off of the heat, chiffonade the basil and stir into sauce
  • Stir in noodles and drizzle each serving with EVOO, serve with Parmesano Reggiano or Pecorino Romano, if you would like to use cheese
  • Buon Appetito!


PENNE ALL' ARRABBIATA



Penne All' Arrabbiata image

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.

Recipe From allrecipes.com

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients: 15

1 ½ pounds penne pasta
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, sliced
4 cups canned whole tomatoes, crushed
3 tablespoons capers
½ cup pitted and halved green olives
1 ½ teaspoons crushed red pepper
3 anchovy filets, rinsed and chopped
6 leaves fresh basil
1 pinch salt
ground black pepper to taste
⅔ cup red wine
1 cup fresh sliced mushrooms
6 ½ ounces pancetta bacon, finely chopped
Calories779.2 calories
Carbohydrate112.2 g
Cholesterol26.8 mg
Fat24.8 g
Fiber7.7 g
Protein25.8 g
SaturatedFat6.9 g
Sodium1165.3 mg
Sugar10.6 g

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.


ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Recipe From allrecipes.com

Provided by Ellen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients: 13

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Calories76.9 calories
Carbohydrate11.8 g
Fat1 g
Fiber2.1 g
Protein1.9 g
SaturatedFat0.2 g
Sodium258.2 mg
Sugar7.5 g

Steps:

  • Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  • Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  • Stir in parsley. Ladle over the hot cooked pasta of your choice.


SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE



Spicy Chicken Meatballs with Arrabbiata Sauce image

This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!

Recipe From foodnetwork.com

Provided by Claire Thomas : Food Network

Categories     side-dish

Time 30m

Yield 2 servings as a main course or 4 to 6 as an appetizer

Number Of Ingredients: 27

1/2 cup fine breadcrumbs
1/2 cup finely chopped onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 teaspoons tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon parsley, finely chopped
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 pound ground dark meat chicken
1/3 cup milk
1 large egg
Olive oil, for cooking
2 cups Arrabbiata Sauce (recipe follows), heated
1/2 red onion, thinly sliced
1/2 cup finely grated Parmesan
1 bunch arugula (about 6 ounces)
1/4 cup thinly sliced basil leaves
2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
One 28-ounce can whole tomatoes
1 teaspoon tomato paste
1/2 cup dry white wine
3/4 cup thinly sliced basil leaves
Kosher salt and freshly ground black pepper

Steps:

  • For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
  • Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
  • For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
  • Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
  • Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
  • Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.




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  1. If you are using fresh tomatoes, rinse them in cold water. Then remove the stalks and cut an X into the top of each tomato. This makes peeling them easier. Put them in a bowl and pour boiling water over them. After a couple of minutes immerse them in cold water and peel them. Cut them in half and remove the pips.
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  3. Take the chili peppers, cut them in half and remove the seeds and then cut them into small strips. Be careful not to touch your eyes or mouth while you do this and wash your hands well afterwards. If you don’t have fresh chili you can used 2-3 teaspoons of peperoncino flakes.
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