PENNE WITH ARRABBIATA SAUCE

1
Ellen Bales

By
@Starwriter

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 8 oz
    packaged dried penne pasta
  • 1 Tbsp
    olive oil
  • 1 large
    onion, chopped (1 cup)
  • 3 oz
    pancetta, chopped (1/2 cup) or 1/2 cup chopped bacon
  • 4 clove
    garlic, minced
  • 1/2 c
    chianti, dry red wine or vegetable broth
  • 1 can(s)
    (28 oz.) crushed tomatoes, undrained
  • 1/4 c
    snipped fresh italian (flat-leaf) parsley
  • 2 tsp
    dried oregano, crushed
  • 1/2 tsp
    kosher or sea salt or 1/4 teaspoon table salt
  • 1/2 to 1 tsp
    crushed red pepper
  • 1/4 tsp
    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-by-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.
  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.
  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.
  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.

Printable Recipe Card

About PENNE WITH ARRABBIATA SAUCE

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian



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