PENNE ALL'ARRABBIATA
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
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
PENNE ALL'ARRABBIATA WITH SAUSAGE, PEPPERS AND BASIL
The following recipe is a potent variation of the traditional penne all'arrabbiata. Hot sausages, peppers, onions, and fennel seeds maximize the spiciness of the dish. The recipe is adapted from the Scrumpdillyicious blog (www.scrumpdillyicious.blogspot.com).
Provided by TasteAtlas
Categories Pasta
Yield 6 servings
Number Of Ingredients 16
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' ARRABBIATA
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
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.
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- Heat Olive Oil in a large deep sauté pan over low heat. Add the Garlic and sauté for 2-3 minutes, until softened. Next add Chilli Flakes and sauté for 30 seconds. Add Tomatoes and bring to a boil. Then turn down the heat & simmer for 10 minutes.
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