Mozzarella Arrabiata Salsa Recipes

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PENNE ARRABIATA



Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

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.

MOZZARELLA ARRABIATA SALSA



Mozzarella Arrabiata Salsa image

Provided by Andrea Albin

Time 30m

Yield Makes 6 servings

Number Of Ingredients 8

2 pounds tomatoes, divided
1 fresh hot cherry pepper (optional), stemmed and chopped
1/4 teaspoon hot red pepper flakes
6 tablespoons extra-virgin olive oil
1 celery rib, finely chopped
1 pound fresh mozzarella, chopped
2 tablespoons chopped celery leaves
Accompaniment: 1 pound capellini, cooked and drained

Steps:

  • Halve 1 pound tomatoes, then purée with cherry pepper (if using), red pepper flakes, oil, and 1/2 teaspoon salt in a blender until smooth.
  • Finely chop remaining tomatoes and combine with celery and tomato purée in a large bowl.
  • Toss hot capellini with tomato sauce and mozzarella. Serve sprinkled with celery leaves.

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