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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Penne Arrabbiata Recipe

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This recipe for Penne Arrabbiata is from The McCabe 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 (28-ounce) can Low Sodium whole peeled tomatoes
¼ cup extra-virgin olive oil
¼ cup stemmed, patted dry, and minced pepperoncini
2 tablespoons Low Sodium tomato paste
1 garlic clove, minced
1 teaspoon red pepper flakes
4 anchovy fillets, rinsed, patted dry, and minced to paste
½ teaspoon paprika
Sea Salt and Fresh coarse ground pepper, to taste
¼ cup grated Pecorino Romano, plus extra for serving
1 pound penne
Directions:
Directions:
1. Pulse tomatoes and their juice in food processor until finely chopped, about 10 pulses.
2. Heat oil, pepperoncini, tomato paste, garlic, pepper flakes, anchovies, paprika, ½ teaspoon salt, and ½ teaspoon pepper in medium saucepan over medium-low heat, stirring occasionally, until deep red in color, 7 to 8 minutes.
3. Add tomatoes and Pecorino and bring to simmer. Cook, stirring occasionally, until thickened, about 20 minutes.
4. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
None just cooking
Personal Notes:
Personal Notes:
This recipe will work with other short tubular pastas like ziti or rigatoni.

 

 

 

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