penne with arrabbiata sauce

Name: PENNE WITH ARRABBIATA SAUCE
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounce(s) packaged dried penne pasta; 1 tablespoon(s) olive oil; 1 large onion, chopped (1 cup); 3 ounce(s) pancetta, chopped (1/2 cup) or 1/2 cup chopped bacon; 4 clove(s) garlic, minced; 1/2 cup(s) chianti, dry red wine or vegetable broth; 1 can(s) (28 oz.) crushed tomatoes, undrained; 1/4 cup(s) snipped fresh italian (flat-leaf) parsley; 2 teaspoon(s) dried oregano, crushed; 1/2 teaspoon(s) kosher or sea salt or 1/4 teaspoon table salt; 1/2 to 1 teaspoon(s) crushed red pepper; 1/4 teaspoon(s) ground black pepper; - snipped fresh italian (flat-leaf) parsley; - grated, finely shredded or shaved parmigiano-reggiano cheese

(1 RATING)

29 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 13, 2013

Warning: this pasta dish is HOT, and I do mean H - O - T! Arrabbiata means angry, and angry can mean "with heat," so be prepared. If you prefer it not-so-hot, you could cut back on the red pepper. Recipe: Comfort Food 2013 Photo: bellalimento.com

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 ounces packaged dried penne pasta
1 tablespoon olive oil
1 large onion, chopped (1 cup)
3 ounces pancetta, chopped (1/2 cup) or 1/2 cup chopped bacon
4 cloves garlic, minced
1/2 cup chianti, dry red wine or vegetable broth
1 can (28 oz.) crushed tomatoes, undrained
1/4 cup snipped fresh italian (flat-leaf) parsley
2 teaspoons dried oregano, crushed
1/2 teaspoon kosher or sea salt or 1/4 teaspoon table salt
1/2 to 1 teaspoons crushed red pepper
1/4 teaspoon ground black pepper
- snipped fresh italian (flat-leaf) parsley
- grated, finely shredded or shaved parmigiano-reggiano cheese

How To Make penne with arrabbiata sauce

Step 1

For Pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta-cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.

Step 2

Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid is absorbed.
Step 3

Stir in the undrained tomatoes, 1/4 cup parsley, the oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.
Step 4

Add the pasta to the hot tomato sauce. Toss to combine. If mixture is dry, add a little of the reserved pasta cooking water. Sprinkle each serving with additional snipped parsley and Parmigiano-Reggiano cheese.
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