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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Penne All'arrabbiata Recipe

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This recipe for Penne All'arrabbiata is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 can Italian tomatoes with their juice (28 oz), chopped
1 large dried hot red chilies, broken into pieces
Salt, to taste
1 lb penne
2 tbsp chopped parsley for garnish
6 quarts water
1 bunch fresh basil leaves
Parmesan cheese

Directions:
Directions:
1. HEAT the oil in a heavy saucepan over medium-high heat.
2. SAUTÉ the garlic, stirring constantly, until it is just beginning to turn golden.
3. ADD the tomatoes and chilies, reduce the heat to medium-low, continue cooking until the tomatoes are soft and the sauce is dense but not pureed - 15 - 20 minutes.
4. REMOVE from the heat and taste for seasoning, adding more salt if necessary.
5. ADD fresh basil to hot sauce an allow to wilt.
6. Cook the pasta till al dente.
7. DRAIN thoroughly, turn into a warm serving bowl.
8. Pour the sauce over penne, mix well.
9. SERVE immediately with shavings of Parmesan.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A spicy sauce with Tomatoes, Hot Chilies and Garlic served in the Trattorias of Rome and Abruzzi. We had this dish in a Trattoria in Rome on a trip to Italy with Al's Mom and Dad. A great pasta dish for the summer with tomatoes and peppers fresh from the garden.

 

 

 

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