Penne Arrabbiata Print



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Penne Arrabbiata - Print


6/23/2020
Penne Arrabbiata - Print https://tastesbetterfromscratch.com/wprm_print/11384 1/2
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
French
4 488
kcal
Lauren Allen
Ingredients
Instructions
Notes
Variations:
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.
Nutrition
Prep Time
Cook Time
Total Time
Course:
Cuisine:
Servings:
Calories:
Author:
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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