Pasta Alla Arrabiata Recipes

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.

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:

• Put oil in a heavy saucepan over medium heat.
• Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
• Turn down to medium low.
• Add chili and stir.
• Add Tomatoes and sauce and stir.
• Put a plenty of salted water on to boil in a big saucepan.
• Cook sauce for about 20 minutes stirring occasionally.
• Cook penne until al dente.
• Strain pasta.
• Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
• Heat and add 1/2 cup of pecorino cheese.
• Taste for seasoning.
• Add cooked penne and toss.
• Serve hot with extra pecorino cheese at the table.

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:

• Bring water to boil in large pot.
• Empty Classico sauce into saucepan and heat on low.
• Add Vodka to the sauce at your discretion.
• Add heavy cream while stirring until sauce is orange in color.
• Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness
• turn off heat and mix in the basil.
• Add basil/onion mix to the sauce along with salt, black pepper and
• cayenne pepper and allow to continue cooking on lowest heat stirring occasionally.
• When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally.
• Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit.
• When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese.

Steps:

• Cook pasta in boiling, salted water until al dente.
• In a medum skillet heat olive oil.
• Saute garlic until golden.
• Add the tomatoes and the peppers.
• Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
• Stir in olives and basil and set aside.
• Melt butter in heavy saucepan.
• Stir in flour.
• Cook and whisk over medium heat for l minute.
• Add milk all at once, whisking until smooth.
• Cook and stir until thickened and bubbly.
• Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
• Stir until cheese melts.
• Add salt to taste.
• Stir in tomato mixture and stir well.
• Drain macaroni.
• Return to pasta pot and shake until all moisture evaporates.
• Add sauce, sirring well to coat all the pasta.
• Pour into a 9 by 13 inch baking pan.
• Sprinkle with remaining Parmesan chees.
• Bake at 400 degrees for 20 minutes, until golden brown.

Steps:

• Boil water and cook pasta according to package directions.
• Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
• When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
• Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
• Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
• Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
• Serve over pasta, with bread so you can mop up all the yummy sauce!

Steps:

• In a small saucepan, gently cook the onion and garlic in the olive oil until the onion has softened.
• Add the chopped tomatoes with the juice, chilli flakes, basil and sugar.
• Season with salt and pepper and simmer, stirring frequently for 40-45 minutes until its rendered to a nice thick sauce.
• Cook the pasta in plenty of salted water until cooked 'al dente', and then drain the pasta.
• Add the pasta to the sauce and mix in well. Serve with grated parmesan.
• Add slightly more Chilli if a hotter flavour is required.

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.