Gemelli With Cheese And Quick Arrabbiata Sauce Recipes

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.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
• Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.

Steps:

• Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.
• Grind drained roasted peppers in a food processor.
• Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.
• Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
• While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and grated onion and saute for 1 minute. Add the sun-dried tomato paste, red pepper flakes and garlic and saute until fragrant, about 1 minute. Add the canned tomatoes, season with salt and pepper and cook, stirring occasionally, until the sauce comes to a simmer and reduces slightly, 5 to 7 minutes.
• Transfer the pasta to the skillet with the sauce, adding a little pasta water if need be, and toss together. Plate high and mighty and garnish with basil leaves and fresh Parmesan.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
• Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
• Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.