Spicy Arrabiata Penne Recipes

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SPICY PENNE ARRABBIATA RECIPE



Spicy Penne Arrabbiata Recipe image

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

1 tbsp olive oil (plus more for serving)
1 small onion (chopped)
1 spicy pepper of your choice
2 red Fresno peppers (chopped)
3 cloves garlic (crushed)
1 tsp spicy red pepper flakes (plus more for serving (for an even spicier version, use fiery ghost pepper flakes))
1 14-oz can diced tomatoes ((for a saucier version, use 2-3 cans, or add tomato sauce))
¾ cup cherry tomatoes
4 oz hot soppressata (chopped)
Salt and pepper to taste
1 lb pasta noodles (I used penne)
Fresh chopped basil (for serving)

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 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.

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