BROOKLYN GIRL'S PENNE ARRABIATA
One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!
Provided by Beth B.
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 75.3 g, Cholesterol 108.1 mg, Fat 16.5 g, Fiber 5.5 g, Protein 33.6 g, SaturatedFat 3.2 g, Sodium 1034.2 mg, Sugar 8.6 g
PENNE ALL' ARRABBIATA
Arrabbiata is Italian for "angry," which refers to the spicy red peppers in this dish. Garnish with grated Romano cheese and fresh parsley, if desired.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
- Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
- Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.
Nutrition Facts : Calories 779.2 calories, Carbohydrate 112.2 g, Cholesterol 26.8 mg, Fat 24.8 g, Fiber 7.7 g, Protein 25.8 g, SaturatedFat 6.9 g, Sodium 1165.3 mg, Sugar 10.6 g
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
PENNE ALL'ARRABBIATA
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
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
PENNE ALL'ARRABIATA
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
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.
CHICKEN PENNE ARRABBIATA
Chicken Penne Arrabbiata - the name says it all; "angry" chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
- Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
- Garnish and serve: Top with basil, parmesan cheese, and serve.
Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1069 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CHARISHMA'S PENNE ARABIATTA
Make and share this Charishma's Penne Arabiatta recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a pot.
- Saute onion and garlic in the oil till the onion is transparent and the raw smell of garlic is gone.
- Add tomatoes, parsley and spices. Cook on low heat for a few minutes, stirring occasionally. Add a teaspoon of salt.
- Cook pasta in water that should contain a good dash of salt (3 pinches). Cook, stirring often, until cooked al dente i.e. until the pasta has got just a slight bite to it.
- Chef's tip: The pasta is ready when it's no longer hard in the middle.
- Caution: If you don't use enough water, the starch from the pasta leaches out into the water and starts turning to glue - this results in the pasta getting stuck together.
- Drain the pasta, shower with cold water, and place it back in the pot.
- Add the onion-tomato-garlic-spice mixture to the drained pasta.
- Now mix in the Tomato ketchup (Heinz brand is the best) to taste. Toss pasta in the ketchup to coat it well.
- Transfer to a serving bowl.
- Top with freshly grated cheese.
- Serve hot with Marinara sauce.
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5/5 (4)Category DinnerCuisine ItalianTotal Time 25 mins
- Heat olive oil in a large saucepan over medium heat. Add garlic and chili flakes and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant and just starting to soften. Stir in the tomato paste.
- Add in the crushed tomatoes, salt, pepper, and sugar and bring to a steady simmer. Reduce heat to medium-low and continue cooking for 15 minutes - stirring occasionally. In the meantime, make your pasta.
- Fill a large pot with water and a dash of salt. Place over a medium-high heat and bring water to a rolling boil. Add penne and cook for 8 to 9 minutes, or until pasta is al dente. Drain pasta well.
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5/5 (24)Category Main CourseCuisine ItalianTotal Time 25 mins
- Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the shrimp to the pan, season with salt and black pepper, and cook for 2-3 minutes per side until shrimp is opaque, transfer to a bowl and set aside.
- Heat the remaining 2 tablespoons of the olive oil in the same skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes.
- Add the tomato sauce and basil and simmer on low for 20-25 minutes, stirring occasionally, until the sauce thickens.
PENNE RIGATE ARRABIATA RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 298 per servingTotal Time 25 mins
- Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking.
CREAMY PENNE ARRABBIATA (DAIRY FREE) - WHAT MOLLY MADE
From whatmollymade.com
Estimated Reading Time 3 mins
- Add 3-4 quarts of water to a large sauce pan over medium-high heat and bring to a boil. Once boiling, add the penne pasta and allow to boil for 9-11 minutes, stirring frequently. Check the time on your pasta box as cook time could vary.
- While pasta is cooking, add the arrabbiata pasta sauce, cashews, salt and water to the bowl of a food processor or blender. Blend on high for at least 3 minutes until cashews are completely broken up and the sauce turns a lighter color. Sauce should be mostly smooth. Set aside.
- If using ground turkey, heat olive oil over medium heat and add ground turkey. Sprinkle with sea salt an garlic powder. Brown and stir until cooked completely through. Set aside.
- Drain pasta water from pasta and add back to the large sauce pan. Add the pasta sauce and ground turkey to the pan and stir well to combine.
PENNE ARRABBIATA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (15)Total Time 20 minsCategory Main CourseCalories 488 per serving
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.
- Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
PENNE ARRABBIATA - THE LIFE OF DEE
From thelifeofdee.co.uk
Reviews 4Servings 4Cuisine ItalianCategory Main Course
- Add the crushed garlic cloves and fry over a medium heat for a minute while stirring occasionally. Then add the chilli flakes and fry for another minute.
- Chuck in the chopped tomatoes, tomato puree and season with salt & pepper then let it simmer for 10 minutes.
- Once the pasta is cooked, drain and transfer cooked pasta to the pan with the sauce. Stir well making sure the pasta is coated with the sauce.
QUICK & EASY PENNE ARRABBIATA - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 2Calories 320 per servingCategory Main Course
- In a medium saucepan over medium heat, heat oil, tomato paste, garlic, pepper flakes, paprika, and salt, while stirring occasionally. Cook for 6-7 minutes or until you get a deep red colored sauce.
- Add the tomatoes and bring to a simmer, breaking the tomatoes down with a wooden spoon as they cook. Keep cooking, stirring occasionally until thickened, about 10 minutes.
- In the meantime, cook the penne in salted water according to the package instructions until just "al dente". Reserve pasta water in case you need to use it later.
- Drain the cooked pasta, and add it to the tomato sauce. If needed, adjust the consistency by adding reserved pasta water.
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4.9/5 (16)Total Time 18 minsCategory Main CoursesCalories 293 per serving
- Boil a big pot of salted water and start cooking your penne (use a good quality pasta like De Cecco or Rustichella d'Abruzzo, not Barilla if it's made in the US).
- In a large sautè pan, heat the oil over medium heat then add the garlic, cayenne pepper and chopped parsley.
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From anitalianinmykitchen.com
3.5/5 (2)Total Time 25 minsCategory PastaCalories 293 per serving
- In a large pot of salted boiling water cook pasta al dente, drain. While pasta is cooking prepare the sauce.
- In a medium to large frying pan add oil, and garlic sauté for approximately 1 minute add the hot pepper flakes, salt and tomatoes continue to cook on low to medium until thickened, approximately 10-15 minutes, add the capers then add drained cooked pasta and 1/2 ladle of pasta water, heat on high tossing gently and constantly until thickened and creamy (about 1-2 minutes). Top with chopped fresh parsley and freshly grated parmesan cheese if desired. Enjoy!
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