PENNE ALL'ARRABBIATA RECIPES

PENNE ALL’ARRABBIATA RECIPE - NYT COOKING

Penne all’Arrabbiata Recipe - NYT Cooking 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

Total Time 30 minutes

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//schema.org, Calories 466, UnsaturatedFatContent 16 grams, CarbohydrateContent 62 grams, FatContent 19 grams, FiberContent 4 grams, ProteinContent 11 grams, SaturatedFatContent 3 grams, SodiumContent 356 milligrams, SugarContent 6 grams

PENNE ALL'ARRABBIATA RECIPE - NONNA BOX

Penne all'Arrabbiata Recipe - Nonna Box image

The “angry” pasta (arrabbiata translates to angry) from Lazio is one of the traditional favorites around Italy, and the rest of the world. Although it seems very simple, basically tomatoes and chili peppers, it is a classic that still needs a bit of attention to perfect.

Provided by Nonna Box

Categories Pasta

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 6

Ingredients

6-8 tablespoons olive oil
2 garlic cloves (slightly crushed)
½-1 tablespoon dried red chili flakes (to your preference; or ½-1 fresh chili, seeded and chopped)
500 g canned chopped tomatoes (whole tomatoes work as well, just chop before adding to the pan)
500 g penne pasta (or 1lb)
Basil (or parsley; for garnishing)

Steps:

Heat the oil in a frying pan over medium-high heat and add the garlic and chili once it is glistening slightly.
Start a pot of salted boiling water for the pasta.
Remove garlic cloves once they begin to brown.
Add tomatoes to the pan and simmer for ten minutes.
Start the pasta and cook until al dente.
Drain the pasta, add to frying pan, and toss with the sauce over high heat for a few minutes (not too long, use your judgment when the sauce starts sticking well).
Transfer to a serving dish.
Sprinkle with basil or parsley and enjoy!

Nutrition Facts : ServingSize 100 g, Calories 338 kcal, CarbohydrateContent 67 g, ProteinContent 12 g, FatContent 3 g, SaturatedFatContent 1 g, SodiumContent 260 mg, FiberContent 4 g, SugarContent 4 g

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