Penne Arrabiatta Recipes

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.

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.

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.

Steps:

• Chop 1 garlic clove.
• Heat 1 tablespoon oil in a 3-quart saucepan over medium heat.
• Add chopped garlic and cook 30 seconds.
• Add tomato paste and cook, stirring, 2 minutes.
• Add tomatoes in juice and bay leaf; simmer 30 minutes.
• Meanwhile, thinly slice remaining 2 garlic cloves.
• Heat 1 tablespoon oil in a 12-inch skillet over medium heat.
• Add garlic and cook until just beginning to turn pale golden, about 30 seconds.
• Add parsley, basil and red pepper flakes; cook 30 seconds.
• Add wine and boil 30 seconds.
• Stir into tomato sauce and salt; simmer 4 to 5 minutes.
• Toss sauce with hot pasta in a large serving bowl.
• Drizzle pasta with remaining 1 tablespoon oil.
• Add Parmesan and garnish with parsley and basil.

Steps:

• Saute garlic and onion in olive oil until transparent.
• Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
• Cook pasta in lightly salted, boiling water until cooked el dente.
• Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
• While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
• Left over sauce can be refrigerated or frozen and reheated.
• Use a bit more red pepper if you prefer it hotter.

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.