Penne With Angry Sauce Penne Allarrabiata Food

PENNE ALL'ARRABBIATA

Steps:

• Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
• Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
• Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
• Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
• In the meantime, cook the penne according to the packet instructions.
• Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.

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 ARRABIATA

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.

PENNE WITH CREAMY GARLIC SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
• Cook over medium heat 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Stir in broth and milk or cream.
• Cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
• Toss hot pasta with sauce; serve immediately.

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.

PENNE WITH BLACK OLIVE SAUCE

Steps:

• Saute the onions with the olive oil in a medium-sized saucepan until they soften and begin to turn brown, about 5 minutes.
• Add the garlic and cook for another minute.
• Add the tomatoes, olives and bay leaves and season with salt and pepper.
• Simmer until slightly thickened, about 10 minutes.
• Taste the sauce and season with salt if needed.
• Meanwhile, bring a large pot of water to a boil.
• Add lots of salt and then the pasta.
• Stir well and cook the pasta until it's just tender, about 9 minutes.
• Drain the pasta but don't rinse it, then toss immediately with the sauce.

PENNE ALL' ARRABBIATA

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.