Penne Arrabbiata Print

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Penne Arrabbiata - Print

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Penne Arrabbiata
This spicy Italian Penne Arrabbiata is homemade in 20 minutes! It makes a great vegetarian dish, served with fresh parmesan, basil and parsley.
5 mins
15 mins
20 mins
Main Course
4 488
Lauren Allen
Arrabbiata spaghetti: substitute spaghetti noodles.
Add meat: ground beef, chicken, shrimp, chorizo, sausage, meatballs
Add vegetables: grill desired vegetables (zucchini, pepper, onions, etc) in step 2, before adding tomatoes.
To Freeze: Make the arrabbiata sauce and allow it to cool completely. Store it in a freezer safe container for 2-3 months. Reheat in a sauce pan on low heat. Make noodles fresh for serving.
Prep Time
Cook Time
Total Time
0.8 pound penne rigate
2.4 Tablespoons olive oil
2.4 cloves garlic
0.2 teaspoon crushed red pepper flakes , depending on how spicy you want it
23.2 ounce can whole peeled tomatoes (or 1 1/2 cups fresh chopped tomatoes)
1.6 Tablespoons tomato paste
4.8 fresh basil leaves , chopped
0.4 cup freshly grated parmesan cheese (or pecorino cheese), for topping
0.27 cup flat-leaf parsley (finely chopped), for topping
. Cook pasta in a large pot of boiling water, according to package instructions, until tender.
. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.
. Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.
. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
. When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.
. Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.
4.78 from 9 votes

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