Penne Arrabiatta Food

PENNE ARRABIATTA

Steps:

• Saute garlic and onion in olive oil until transparent.
• Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
• Cook pasta in lightly salted, boiling water until cooked el dente.
• Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
• While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
• Left over sauce can be refrigerated or frozen and reheated.
• Use a bit more red pepper if you prefer it hotter.

PENNE ALL'ARRABBIATA

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.

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.

ARRABIATA PENNE

Steps:

• In a small saucepan, gently cook the onion and garlic in the olive oil until the onion has softened.
• Add the chopped tomatoes with the juice, chilli flakes, basil and sugar.
• Season with salt and pepper and simmer, stirring frequently for 40-45 minutes until its rendered to a nice thick sauce.
• Cook the pasta in plenty of salted water until cooked 'al dente', and then drain the pasta.
• Add the pasta to the sauce and mix in well. Serve with grated parmesan.
• Add slightly more Chilli if a hotter flavour is required.

PENNE ARRABIATA

Steps:

• Put oil in a heavy saucepan over medium heat.
• Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
• Turn down to medium low.
• Add chili and stir.
• Add Tomatoes and sauce and stir.
• Put a plenty of salted water on to boil in a big saucepan.
• Cook sauce for about 20 minutes stirring occasionally.
• Cook penne until al dente.
• Strain pasta.
• Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
• Heat and add 1/2 cup of pecorino cheese.
• Taste for seasoning.
• Add cooked penne and toss.
• Serve hot with extra pecorino cheese at the table.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.