Ingredients: |
Ingredients: 0.5 pound penne rigate pasta
1.5 Tablespoons olive oil
1 clove garlic, diced
1/8 teaspoon crushed red pepper flakes, depending on how spicy you want it
1 16 ounce can petite diced tomatoes
1/4 cup freshly grated parmesan cheese (or pecorino cheese), for topping
fresh chopped parsley (finely chopped), for topping
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Directions: |
Directions:1. Cook pasta in a large pot of boiling water, according to package instructions, until tender.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.
3. Add tomatoes. Note: for a thicker sauce you can add tomato paste at this point.
4. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat.
5. When pasta is cooked, drain the water, and add the pasta to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.
6. Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.
Variations
• Arrabbiata spaghetti: substitute spaghetti noodles (almost any other pasta will work).
• 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 saucepan on low heat. Make noodles fresh for serving. |
This recipe for Penne Arrabiatta (Angry Feathers) is from