ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
SPICY RED-WINE SPAGHETTI
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
- In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
- Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
- Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
- Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
- Add the parsley and goat cheese and serve.
SPICY RED PASTA SAUCE
Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special.
Provided by quirkycook
Categories Sauces
Time 45m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Heat oil in a five to six quart pot over moderately high heat.
- Add garlic and pepper flake, saute until golden. Be careful not to burn the garlic.
- Stir in tomatoes and salt.
- Simmer uncovered for 35 minutes.
- Serve with pasta.
EASY RED PASTA SAUCE
Plain, simple, no frills, basic red sauce that tastes great on a variety of pasta and is not watered down. For making a good sauce, use canned tomatoes. Except for the summer months, the 'fresh' tomatoes are usually harvested when green and left a long time to ripen. Add more red pepper flakes if you like your sauce spicy!
Provided by Jody Chinn
Categories Main Dish Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
- Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
- The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 41.2 g, Fat 10.6 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 405 mg, Sugar 9.1 g
SPICY SPAGHETTI SAUCE
I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6-1/2 cups.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.
Nutrition Facts :
SPICY RED PASTA WITH LENTILS
Simple, 30-minute spicy red pasta sauce with red lentils for added protein and fiber. Serve over gluten-free pasta for a delicious and hearty plant-based meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Add lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat slightly to achieve a mild simmer (not boil).
- Cook lentils to preferred doneness - 15 minutes for a slight bite, 20-22 minutes for more tender lentils. For this dish, I prefer 'al dente' so they don't become mushy.
- When lentils are finished cooking, drain off any excess cooking liquid, season with a pinch of salt, and set aside.
- While lentils are cooking, heat a large, rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic, carrots and tomato (optional). Sauté for 3 minutes, stirring frequently.
- To prevent splattering, remove skillet from heat and add tomato sauce, tomato paste, pinch sea salt, chili flake, oregano, basil, sweetener, and vegan parmesan cheese (optional), and stir to combine.
- Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking for 10-15 minutes, stirring occasionally.
- If serving with pasta, cook according to package instructions at this time. Then drain and set aside.
- Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
- Add the cooked, drained lentils to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
- Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
- Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I've found gluten free pasta doesn't keep well, so cook fresh for each batch.
Nutrition Facts : ServingSize 1 serving, Calories 778 kcal, Carbohydrate 138.6 g, Protein 33.3 g, Fat 11.3 g, SaturatedFat 2.2 g, Sodium 1100 mg, Fiber 30.9 g, Sugar 20.8 g
SEAFOOD LINGUINE FRA DIAVOLO
Seafood Linguine Fra Diavolo is an easy Italian 4 ingredient, 20 minute recipe with seafood and pasta in a spicy red sauce.
Provided by Elizabeth Lindemann
Categories Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
- Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
- Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
- Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
- When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
- Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.
Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CLASSIC RED SAUCE
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
SIMPLE RED SAUCE WITH PASTA
A delicious, easy sauce that works every time. The key to this recipe is fresh ingredients and a healthy appetite!
Provided by Dayna Kennison
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain well.
- Meanwhile, in a medium skillet cook the bacon strips until mostly cooked, but not crisp. Remove from pan, break into bite size pieces. Drain bacon grease from pan. Return cooked bacon to pan, add minced garlic, chopped red onion, olive oil and chili pepper. Saute until onion is soft, about 5 minutes. Add chopped tomatoes, 1/2 cup of grated Parmesan cheese and fresh basil. Simmer for 10 minutes.
- Pour ingredients into a large bowl. Add additional grated Parmesan cheese to top and serve immediately over cooked and drained pasta.
Nutrition Facts : Calories 740 calories, Carbohydrate 89.7 g, Cholesterol 39.6 mg, Fat 32.1 g, Fiber 5.6 g, Protein 25.9 g, SaturatedFat 10 g, Sodium 553.5 mg, Sugar 8 g
More about "spicy red pasta sauce food"
SPICY AND CREAMY RED SAUCE PASTA | ITALIAN RECIPES
From mintsrecipes.com
ARRABBIATA SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
15 SPICY PASTA RECIPES
From allrecipes.com
BEST SPICY MARINARA SAUCE RECIPE (PASTA SAUCE WITH A …
From mysaucerecipes.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SELECT OPRAH-APPROVED TRUFF HOT SAUCES ARE 25 PERCENT OFF
From purewow.com
PASTA WITH VEGAN SAUSAGE, CAULIFLOWER AND KALE - THE WASHINGTON …
From washingtonpost.com
PASTA PRIMAVERA | RECIPETIN EATS
From recipetineats.com
LIST OF HOT SAUCES - WIKIPEDIA
From en.wikipedia.org
BEST CHERRY TOMATO PASTA RECIPE - HOW TO MAKE CHERRY TOMATO …
From delish.com
QUICK AND EASY ITALIAN-AMERICAN RED SAUCE IN 40 MINUTES OR LESS …
From seriouseats.com
FRESH TOMATO SAUCE RECIPE - HOW TO MAKE FRESH TOMATO SAUCE
From thepioneerwoman.com
SPICE UP YOUR PASTA WITH TRADER JOE'S UNIQUE PESTO FLAVOR - FOOD …
From foodrepublic.com
6 UNFORGETTABLE PASTA RECIPES IN RED SAUCE
From tasty.co
15 BEST SUMMER PASTA RECIPES - MARTHA STEWART
From marthastewart.com
CLASSIC RED SAUCE PASTA – A COUPLE COOKS
From acouplecooks.com
SIMPLE RED-SAUCE RECIPES FOR ITALIAN WEEKNIGHT COOKING
From latimes.com
PASTA RECIPES EVERYONE WILL LOVE | WARRENTON TOYOTA
From warrentontoyota.com
SPICY RED SAUCE (ARRABBIATA) - MOTHER WOULD KNOW
From motherwouldknow.com
11 PASTA IDEAS | COOKING RECIPES, MEALS, COOKING - PINTEREST
From pinterest.com
OUR FAVORITE SHRIMP PASTA RECIPES - FOOD & WINE
From foodandwine.com
THE 22 BEST PASTA GIFTS, FROM CANDLES TO SOCKS - VICE
From vice.com
PASTA WITH SPICY RED CLAM SAUCE RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love