Cambrias Penne Arrabiata 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.

PENNE ARRABIATA

Steps:

• Put oil in a heavy saucepan over medium heat.
• Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
• Turn down to medium low.
• Add chili and stir.
• Add Tomatoes and sauce and stir.
• Put a plenty of salted water on to boil in a big saucepan.
• Cook sauce for about 20 minutes stirring occasionally.
• Cook penne until al dente.
• Strain pasta.
• Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
• Heat and add 1/2 cup of pecorino cheese.
• Taste for seasoning.
• Add cooked penne and toss.
• Serve hot with extra pecorino cheese at the table.

CAMBRIA'S PENNE ARRABIATA

Steps:

• Heat 1/4 cup of olive oil in a large skillet over medium heat.
• Add the garlic, and saute for a few minutes.
• Sprinkle in the red pepper flakes, and saute for another minute.
• Pour in the diced tomatoes and tomato sauce, and add the basil.
• Simmer for about 20 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Add penne pasta, and cook for 8 minutes, or until tender.
• Drain.
• In a small bowl, whisk eggs with a fork.
• Place bread crumbs in a separate bowl.
• Stir the garlic powder, salt and pepper into the bread crumbs.
• Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
• Heat remaining olive oil in a large skillet over medium heat.
• Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
• Remove chicken, and cut into slices.
• Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.