Cheesy Arrabbiata Over Linguine Recipes

LINGUINE ARRABBIATA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
• Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

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.

CHICKEN ARRABBIATA

Steps:

• Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
• Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
• Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.

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.

MACARONI AND CHEESE ARRABIATA

Steps:

• Cook pasta in boiling, salted water until al dente.
• In a medum skillet heat olive oil.
• Saute garlic until golden.
• Add the tomatoes and the peppers.
• Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
• Stir in olives and basil and set aside.
• Melt butter in heavy saucepan.
• Stir in flour.
• Cook and whisk over medium heat for l minute.
• Add milk all at once, whisking until smooth.
• Cook and stir until thickened and bubbly.
• Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
• Stir until cheese melts.
• Add salt to taste.
• Stir in tomato mixture and stir well.
• Drain macaroni.
• Return to pasta pot and shake until all moisture evaporates.
• Add sauce, sirring well to coat all the pasta.
• Pour into a 9 by 13 inch baking pan.
• Sprinkle with remaining Parmesan chees.
• Bake at 400 degrees for 20 minutes, until golden brown.

LINGUINE ARRABBIATA

Steps:

• In a large skillet heat oil over medium-high heat.
• Add garlic and red pepper flakes; cook until garlic is just beginning to brown, careful not to burn.
• Add tomatoes, tomato sauce and wine.
• Simmer over medium heat, stirring occasionally until slightly thickened, 8 to 10 minutes.
• Bring a large pot of salted water to a boil and cook pasta for less than 2 minutes per package instructions for al dente.
• Drain and add pasta to sauce.
• Serve with grated cheese.