PASTA ARRABBIATA (ANGRY PASTA)
I learned how to make this while I was in Italy one summer. You can add more or less crushed red pepper...and decide how "angry" you would like your pasta.-Stacie Gomm, Providence, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; discard drippings., In the same skillet, saute garlic in olive oil for 1 minute. Add the tomato puree, basil, pepper flakes and bacon. Bring to a boil; reduce heat and simmer 15 minutes to allow flavors to blend, stirring occasionally., Meanwhile, cook pasta according to package directions; drain. Serve with sauce; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 460 calories, Fat 28g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 925mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
ANGRY PASTA
Make and share this Angry Pasta recipe from Food.com.
Provided by weekend cooker
Categories Weeknight
Time 40m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon, discarding drippings.
- In the same skillet, saute the garlic in olive oil for 1 minute.
- Add the tomato puree, basil, pepper flakes, and bacon, and bring to a boil.
- Reduce heat and simmer for 15 minutes to allow flavors to blend, stirring occasionally.
- Meanwhile, cook pasta according to package directions, drain.
- Serve with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 549.9, Fat 30.6, SaturatedFat 7.5, Cholesterol 25.7, Sodium 376.5, Carbohydrate 61.4, Fiber 9.9, Sugar 10.3, Protein 12
FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
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