SPICY PENNE ARRABBIATA RECIPE
This penne arrabbiata recipe brings the classic Italian dish to a whole new level with lots of chili flakes and extra spicy peppers. If you like your pasta spicy, this is for you!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat a large pan to medium heat and add the olive oil.
- Add the onion and peppers. Cook them down for 5 minutes or until soft.
- Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Add the diced tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
- While the sauce is cooking, prepare your noodles according to the packaging instructions. Drain, but reserve about a cup (240 mof the pasta water. Stir a half cup (120 mof the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
- Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.
Nutrition Facts : Calories 611 kcal, Carbohydrate 95 g, Protein 23 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 671 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
25 BEST PEPPERONCINI PEPPER RECIPE COLLECTION
Add a little allure to your next dinner with these pepperoncini recipes. Lightly sweet and mildly spicy with just a touch of tang, these meals are one of a kind.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SPICY PEPPERONCINI PENNE
I found this recipe in a Quick Cooking magazine sometime ago and have been making it several times a month for a few years now. Everyone who likes their food a little spicy loves this. And the best part of it is, it truly is ready in 30 minutes or less.
Provided by Kathy914
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet (sort of deep), layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers.
- Add water; bring to a boil.
- Reduce heat; cover and simmer for 12 minutes Or until pasta is tender.
- Add cream and Parmesan cheese; toss to coat.
Nutrition Facts : Calories 403.1, Fat 18.4, SaturatedFat 8.6, Cholesterol 54.8, Sodium 643.3, Carbohydrate 48.5, Fiber 7.2, Sugar 1.6, Protein 12.2
SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI
Crushed red pepper and pepperoncini add a little heat to this pasta salad with ham and an easy vinaigrette.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
- Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
PASTA AGLIO, OLIO E PEPERONCINO
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
- Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
- When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams
PEPPERONI PASTA WITH LEMON AND GARLIC
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
- If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
- Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
- Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.
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