PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
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.
ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
- Stir in parsley. Ladle over the hot cooked pasta of your choice.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
CHICKEN ARRABBIATA
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
- Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
- Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
PENNE ALL'ARRABBIATA
Angry penne - the spicy favourite of the Italian cuisine.
Provided by mbenza
Time 30m
Yield Serves 3
Number Of Ingredients 12
Steps:
- Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
- Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
- Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
- Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
- In the meantime, cook the penne according to the packet instructions.
- Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.
ARRABIATA SAUCE
Make and share this Arrabiata Sauce recipe from Food.com.
Provided by KaffirLime
Categories Sauces
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Put olive oil in a heated pan and put in garlic. Quickly sauté but not let garlic brown. Put in pomodoro sauce.
- Add chilies and mix well.
- Add salt to taste.
- Toss in pasta and serve hot.
- Some parsley to garnish.
Nutrition Facts : Calories 172, Fat 5.4, SaturatedFat 0.7, Sodium 1933.1, Carbohydrate 30.1, Fiber 7, Sugar 20.5, Protein 7
ARRABBIATA SAUCE
Steps:
- Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
- During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
- Remove from heat, then stir in basil and salt and pepper to taste.
- Force through food mill into a large bowl.
SIMPLE ARRABBIATA SAUCE
Simple and spicy, with an incredible flavor.
Provided by Rick Ogg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 14.5 g, Fat 6.9 g, Fiber 3.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 907.2 mg, Sugar 9.8 g
ARRABIATA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the red pepper flakes, garlic and onions and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes.
- Let cool, then portion into 4 freezer bags and freeze.
More about "arrabbiata sauce recipes"
ITALIAN ARRABBIATA SAUCE (SUGO ALL'ARRABBIATA) – A SIMPLE ...
From asimplepalate.com
5/5 (2)Total Time 3 hrs 10 minsCategory Main Course, Side DishCalories 77 per serving
- Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.
- Add tomatoes & simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often.
- For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
- Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!
BEST EVER ARRABBIATA SAUCE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (24)Category 30 Minute MealsServings 7Total Time 1 hr
- INFUSE: In a large saucepan over low heat, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant.
- SAUTE: Then, kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes, stirring as necessary.
- SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Take a wooden spoon and gently mash the larger tomatoes to help break them down. You could also do this with a large fork or a potato masher. Allow the sauce to continue simmering for 30-40 minutes over low heat. Add the basil into the sauce around the last 15 minutes. Taste and adjust with additional salt as desired. For a looser sauce, cook 30 minutes for a more concentrated flavor, let it cook for 40 minutes. I prefer it at the 40-minute mark.
- STORING: Use the sauce immediately with prepared pasta or allow for it to come to room temperature before storing in containers. The sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
ARRABBIATA SAUCE | SPICY ITALIAN PASTA SAUCE | RAO'S ...
From chefdehome.com
Cuisine ItalianCategory PastaServings 4Total Time 30 mins
- Add onion, broken whole pepper, and saute until starts to brown at edges, add minced garlic, and oregano, basil (if using dried, fresh only add at the end) and cook for 30 seconds. Don't let garlic burn.
- Add canned tomatoes, red pepper flakes, and sugar. (remove whole pepper) Stir to bring to boil. When sauce starts bubbling, bring heat to medium-low, cover and cook for 20-25 minutes, stirring once every 5 minutes, until oil has separated and showing on the sides.
- Taste and adjust salt. If using fresh basil, add it now. Use it make Penne Alla Arrabbiata pasta or store in an air-tight container in refrigerator for 1 week.
PASTA ARRABIATA - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
Reviews 5Category MainCuisine ItalianTotal Time 30 mins
- This step is needed only if you are using fresh tomatoes. For canned whole tomatoes, just pulse them in the food processor until crushed consistency, and crushed tomatoes can be used as-is.
- In a pan, heat the olive oil and to it add the onions (optional) and saute till slightly translucent. Then add the garlic and saute till the raw garlic smell disappears.
- Start the Instant Pot on saute mode, add in the sliced garlic while the oil is still heating up to infuse more flavor.
SPICY ARRABIATA SAUCE RECIPE - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (3)Category Dinner
- Heat the butter and olive oil in large skillet over medium heat. Add the garlic and chili flakes and cook until garlic is soft, stirring often. Take care not to burn the garlic, it will ruin the sauce if it becomes too browned.
- Add the tomatoes and the juice to the pan, breaking up the tomatoes with a wooden spoon as you stir. If your tomatoes have tough ends, remove them from the pan all together. I like sauce with just a little texture, but break down the tomatoes to your liking. Simmer for 30 minutes until thickened, stirring occasionally.
- While the sauce is cooking, make your pasta (or whatever you are serving this with.) I like a hearty tube pasta, but anything kind will work. Reserve 1/2 cup pasta water before draining pasta.
- Stir in the basil leaves and season with salt. I start with 1/2-3/4 teaspoon salt and add more if needed. If you used salted tomatoes, you won’t need as much.
EASY ARRABIATA SAUCE {READY IN 20 MINUTES!) - ISABEL EATS
From isabeleats.com
4.3/5 (59)Total Time 20 minsCategory SauceCalories 57 per serving
- Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for 30 seconds.
- Reduce heat to medium and add the diced tomatoes, tomato paste, chicken stock, basil, parsley, red pepper flakes and salt. Simmer until reduced slightly, about 10 minutes, stirring occasionally.
- Use an immersion blender (or regular blender) to blend the sauce to your desired consistency. I like my sauce fairly blended, but I know some others like it chunky.
- Taste and season with more salt, if needed. Serve immediately or let it cool down completely before placing it in an airtight container to store in the refrigerator.
HOW TO MAKE ARRABBIATA SAUCE - EASY - FOOD ONEHOWTO
From food.onehowto.com
Total Time 30 mins
- The first step to make arrabbiata sauce at home will be to chop the onion very finely and sauté it together with the crushed garlic, a pinch of salt and enough oil so that it doesn't burn. While cooking, make sure that the onion does not turn brown, cook until it has gone transparent or a slightly golden color.
- Then, you should peel the ripe tomatoes and cut them into small cubes. When the onion and garlic start to brown, add the tomatoes to the pan and stir them while they sauté.
- The next step will be to add chili peppers or chilies, depending on how spicy you want the arrabbiata sauce to be. Also, you can choose other peppers that give a nice spicy flavour too. We recommend using real chilies, though you can also used powdered chili. Just make sure you don't go over the top, add one spoonful maximum!
- To season the sauce, add salt to taste and if you'd like, you can add some basil leaves to give the arrabbiata sauce more flavour.
HOW TO MAKE ARRABBIATA SAUCE: ITALIAN ARRABBIATA RECIPE ...
From masterclass.com
2.5/5 (12)Category SauceCuisine ItalianTotal Time 30 mins
- 1. In a large sauté pan over medium heat, warm the olive oil until just simmering. Add the onion and sauté until softened, about 5 minutes.
- 2. Add the minced garlic and pancetta and cook, stirring occasionally, until some of the fat starts to render out of the pancetta and the garlic is fragrant but not brown, about 2 minutes.
- 3. Add the diced tomatoes and dried peppers and cook, stirring occasionally, until sauce is thick, about 12 minutes. Remove the peppers.
- 4. If serving with pasta, add barely al dente pasta with a splash of cooking water to the pasta sauce and stir to coat. Add grated pecorino and stir to combine. Continue stirring until the sauce emulsifies, about 1 minute. Serve hot, garnished with torn fresh basil leaves, if desired.
AUTHENTIC ARRABIATA SAUCE RECIPE + VIDEO • CIAOFLORENTINA
From ciaoflorentina.com
4.9/5 (11)Total Time 1 hr 5 minsCategory MainCalories 159 per serving
- In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn’t get any color on it.
- In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
- Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.
- Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.
ARRABBIATA MEAT SAUCE - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
Cuisine ItalianCategory DinnerServings 8Total Time 30 mins
- In a large pot, brown the ground meat over medium heat. Crumble the meat while you cook and brown it. Once cooked through, remove the meat from the pan and set aside.
- Add olive oil and crushed red pepper flakes to the pot and cook for about 30 seconds, until fragrant-be careful not to burnt. Add the diced onion and cook for about 2-3 minutes.
- Once the onions have softened, add the garlic and cook for about 30 seconds, stirring the garlic into the onion and olive oil.
- Next pour in the crushed tomatoes, season with salt and pepper, and cook for about 15-20 minutes.
SPAGHETTI WITH ARRABBIATA SAUCE RECIPE - KATE WINSLOW ...
From foodandwine.com
Servings 4-6Total Time 40 minsCategory Spaghetti
- Heat the olive oil in a large saucepan over moderate heat. Add the garlic and red pepper flakes and cook, stirring, until golden and fragrant, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally and crushing them with a wooden spoon, until slightly thickened, about 30 minutes. Season to taste with salt and pepper.
- Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Serve immediately, topped with the arrabbiata sauce.
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