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Penne arribiata (angry feathers) Recipe

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This recipe for Penne arribiata (angry feathers), by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Miller
Added: Wednesday, October 28, 2009


Olive oil
1 Tbs. crushed red peppers (very spicy)
1 small onion, diced fine
4 cloves garlic, crushed
3 oz. tomato paste, Amore
1 28.5 can crushed tomatoes (San Marzano)
2 bay leaves
Sea salt
Parsley, handful chopped
Parmigiano, 1/4 to 1/2 cup
1 lb. penne pasta (or any pasta)

Heat oil in large casserole
Add crushed red peppers and stir for 30 seconds or so.
Add onions and saute over medium heat until translucent, about 5 minutes.
Add garlic and saute for 1 minute.
Add tomato paste and saute, stirring often, until brown, about 3 minutes.
Add crushed tomatoes, bay leaves and salt and pepper to taste.
Cover and simmer over low heat for one hour.
Remove bay leaves.
Add cooked pasta to the casserole along with 1/2 cup of the pasta water.
Stir in parsley and cheese.
Serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Use San Marzano or the most expensive tomatoes you can find. It makes a difference.




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