Charishmas Penne Arabiatta Recipes

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.

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.

CHARISHMA'S PENNE ARABIATTA

Steps:

• Heat oil in a pot.
• Saute onion and garlic in the oil till the onion is transparent and the raw smell of garlic is gone.
• Add tomatoes, parsley and spices. Cook on low heat for a few minutes, stirring occasionally. Add a teaspoon of salt.
• Cook pasta in water that should contain a good dash of salt (3 pinches). Cook, stirring often, until cooked al dente i.e. until the pasta has got just a slight bite to it.
• Chef's tip: The pasta is ready when it's no longer hard in the middle.
• Caution: If you don't use enough water, the starch from the pasta leaches out into the water and starts turning to glue - this results in the pasta getting stuck together.
• Drain the pasta, shower with cold water, and place it back in the pot.
• Add the onion-tomato-garlic-spice mixture to the drained pasta.
• Now mix in the Tomato ketchup (Heinz brand is the best) to taste. Toss pasta in the ketchup to coat it well.
• Transfer to a serving bowl.
• Top with freshly grated cheese.
• Serve hot with Marinara sauce.

PENNE ALL'ARRABBIATA

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.