Pasta Alla Arrabiata Recipes

PENNE ALL'ARRABIATA

Penne All'Arrabiata image

Pasta all'arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling "pangrattato" (fried bread crumbs) on top of the arrabiata sauce. -Smitha Haridasan, Ganapathy, AE

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, divided
1 medium red onion, thinly sliced
2 to 3 dried hot chiles, finely chopped
4 garlic cloves, minced
1 can whole plum tomatoes, undrained
1 package (16 ounces) uncooked penne pasta
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons dry bread crumbs
Optional: fresh minced thyme and crumbled goat cheese

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.

Nutrition Facts : Calories 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

PENNE ALL'ARRABBIATA

Penne all'Arrabbiata image

This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.

Provided by The New York Times

Categories dinner, easy, lunch, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving

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.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams

PASTA ALLA ARRABIATA

Pasta Alla Arrabiata image

Delicious, spicy tomato based pasta sauce. This is a recipe I developed myself based on those found in a number of pasta cookbooks. It features bacon, one of my favorite ingredients.

Provided by rc3hotmail.com

Categories European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans peeled tomatoes
12 ounces thick sliced bacon, cut crosswise into small strips
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper (to taste)
12 ounces dried fusilli

Steps:

Cook bacon strips in deep saute pan over medium heat until browned, but not crisp. Drain any excess fat.
Add tomatoes.
Add herbs. Stir to combine. Simmer.
Cook pasta.
When pasta is ready and sauce has reduced to desired thickness (add water if it is getting too thick too soon) drain pasta and add pasta to sauce. Stir well.
Serve with freshly grated parmasian cheese.

Nutrition Facts : Calories 747, Fat 40.1, SaturatedFat 13.1, Cholesterol 57.8, Sodium 723.7, Carbohydrate 73.2, Fiber 5.5, Sugar 7.2, Protein 23

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