Penne Arrabiatta

[4pickupguy]

Penne Arrabiatta. Reduced two cups of Moscato wine (sweet for the sugars) added another cup and thickened it. Blanched and peele/diced 4 Roma tomatoes and and cooked them with Italian sausage and garlic and onions in the wine sauce while it reduced. Add RAOS Arrabiatta sauce (yes thats cheating, this is after 10 hrs at the office, yes fresh is better) Just a bit of dried basil and simmered for two hours. Resist the urge to just add things!!! Simpler is how this works! Fresh ground aged picorino/parmigiana, serve w/fresh basil on top …baguette aaaand …
after dinner beer.

recipes! Go!

 

[uriah1]

Always looking for good italian recipes.
Arreabiatta contains lots of olives? I forgot..

 

[notmyusualuserid]

Penne Arrabiatta. Reduced two cups of Moscato wine (sweet for the sugars) added another cup and thickened it. Blanched and peele/diced 4 Roma tomatoes and and cooked them with Italian sausage and garlic and onions in the wine sauce while it reduced. Add RAOS Arrabiatta sauce (yes thats cheating, this is after 10 hrs at the office, yes fresh is better) Just a bit of dried basil and simmered for two hours. Resist the urge to just add things!!! Simpler is how this works! Fresh ground aged picorino/parmigiana, serve w/fresh basil on top …baguette aaaand …
after dinner beer.

recipes! Go!

All arrabiatta requires is tinned tomatoes, garlic, mild red chilli, olive oil and basil to serve. No wine, no onions, no meat, and certainly no commercially made sauce that's full of sugar, salt colouring and preservatives.

Slice the garlic and red chilli (or use garlic puree and chilli flakes, if you must). Gently fry the chilli and garlic in the olive oil until aromatic, fry down the tomatoes adding a little salt. Simmer for 5-10 minutes. Stir into the penne that's cooked while the above was going on, top with torn basil leaves. Serve.

It does not need simmering for two hours. It's a simple Italian dish from the Lazio region, not an Italian-American horror. If you want to throw unnecessary ingredients in, carry on, but it won't be penne arrabiatta when you're finished.

 

[notmyusualuserid]

Always looking for good italian recipes.
Arreabiatta contains lots of olives? I forgot..

No it doesn't . That's puttanesca.

 

[Papanate]

, and certainly no commercially made sauce that's full of sugar, salt colouring and preservatives.

RAOS Arrabiatta Sauce has none of those things.

 

[notmyusualuserid]

RAOS Arrabiatta Sauce has none of those things.

It has 8g fats and 380mg salt, and the olive oil's emulsified.

And as of this month, the brand is owned by Campbell's.

 

[Jim_in_PA]

Nice recipe. For the record, I use Rao's marinara as my base for pretty much any Italian red sauce. It's good stuff and economical, especially buying it at Costco.

 

[Papanate]

It has 8g fats and 380mg salt, and the olive oil's emulsified.

And as of this month, the brand is owned by Campbell's.

I don't think so - it has the large amount of salt - but that's a preference thing - and that aside salt does not bother me
at all.

 

[SparkleFart]

Penne Arrabiatta. Reduced two cups of Moscato wine (sweet for the sugars) added another cup and thickened it. Blanched and peele/diced 4 Roma tomatoes and and cooked them with Italian sausage and garlic and onions in the wine sauce while it reduced. Add RAOS Arrabiatta sauce (yes thats cheating, this is after 10 hrs at the office, yes fresh is better) Just a bit of dried basil and simmered for two hours. Resist the urge to just add things!!! Simpler is how this works! Fresh ground aged picorino/parmigiana, serve w/fresh basil on top …baguette aaaand …
after dinner beer.

recipes! Go!

Sounds great! If you haven't tried already, puttanesca is another tasty sauce worth investigating. I was introduced to it years ago, by of all things, a poem.

Puttanesca
by Michael Heffernan, from The Night Breeze Off the Ocean. © Eastern Washington University Press, 2005.

Before I gave up wondering why everything
was a lot of nothing worth losing or getting back,
I took out a jar of olives, a bottle of capers,
a container of leftover tomato sauce with onions,
put a generous portion of each in olive oil
just hot enough but not too hot,
along with some minced garlic and a whole can of anchovies,
until the mixture smelled like a streetwalker's sweat,
then emptied it onto a half pound of penne, beautifully al dente,
under a heap of grated pecorino romano
in a wide bowl sprinkled with fresh chopped parsley.
If you had been there, I would have given you half,
and asked you whether its heavenly bitterness
made you remember anything you had once loved.

 

[notmyusualuserid]

Until the mixture smelled like a streetwalker's sweat...


You know what puttanesca means, yes?

 

[SparkleFart]

Until the mixture smelled like a streetwalker's sweat...


You know what puttanesca means, yes?

yep

 

[Harry Styron]

Sounds great! If you haven't tried already, puttanesca is another tasty sauce worth investigating. I was introduced to it years ago, by of all things, a poem.

Puttanesca
by Michael Heffernan, from The Night Breeze Off the Ocean. © Eastern Washington University Press, 2005.

Before I gave up wondering why everything
was a lot of nothing worth losing or getting back,
I took out a jar of olives, a bottle of capers,
a container of leftover tomato sauce with onions,
put a generous portion of each in olive oil
just hot enough but not too hot,
along with some minced garlic and a whole can of anchovies,
until the mixture smelled like a streetwalker's sweat,
then emptied it onto a half pound of penne, beautifully al dente,
under a heap of grated pecorino romano
in a wide bowl sprinkled with fresh chopped parsley.
If you had been there, I would have given you half,
and asked you whether its heavenly bitterness
made you remember anything you had once loved.

Amazingly, my family once had a nice dinner with this Michael Heffernan, the poet, in about 1997. He was dating a friend of ours, who had three children, as we did at the time. Our sons made fun of him for months afterward, because he kept calling our friend “my love” in a breathy voice every time he spoke to her while they prepared the food and while we ate. She called him “Hef.”

 

[scottser]

Neighbour gave me a dozen of his homegrown tomatoes on Saturday so I made bruscetta. Bloody lovely:

Chop up the tomatoes with fresh basil, balsamic vinegar olive oil, garlic, coarse salt and black pepper.
Coat some baguette slices with garlic infused olive oil, top with parmesan and toast for 10 mins.
Me and the missis scoffed the lot with a glass of primitivo.

 

[bowman]

I dated Penny Arrabiata in high school, and yes, she was quite hot.

 

[BigDaddyLH]

recipes! Go!

I was with family and we wanted to order take-away, but it was "make sure it's extra mild"
I'm craving spicy...

 

[brogh]

ok so ... just to get you started ....

carbonara, matriciana, puttanesca, aglio oglio peperoncino, pesto genovese

but here those are the classics, the brand is very good, not as home made obviusly but if you want to try it i think you can find this stuff over there, so you can try the flavours and if you love it make it your own with fresh stuff

Sughi Barilla

have fun

 

[Dik Ellis]

Nothing wrong with using sauce from a jar. Just jazz it up with meat, onions, garlic and spices.

 

[nvilletele]

Nothing wrong with using sauce from a jar. Just jazz it up with meat, onions, garlic and spices.

Yes, correct. But use Rao’s sauces to start. The best.

 

[4pickupguy]

All arrabiatta requires is tinned tomatoes, garlic, mild red chilli, olive oil and basil to serve. No wine, no onions, no meat, and certainly no commercially made sauce that's full of sugar, salt colouring and preservatives.

Slice the garlic and red chilli (or use garlic puree and chilli flakes, if you must). Gently fry the chilli and garlic in the olive oil until aromatic, fry down the tomatoes adding a little salt. Simmer for 5-10 minutes. Stir into the penne that's cooked while the above was going on, top with torn basil leaves. Serve.

It does not need simmering for two hours. It's a simple Italian dish from the Lazio region, not an Italian-American horror. If you want to throw unnecessary ingredients in, carry on, but it won't be penne arrabiatta when you're finished.

This my recipe. You should see me destroy Penne Amatriciana!! I do evil ‘American horror’ stuff to it (like use “Texas Pancetta” )
I’ve had TexMex in Italy, Switzerland, Belgium, Korea, Japan (ok, this was actually very close), and Chile and trust me, you guys can climb right off the really tall horses you’re on. Don’t get me started on BBQ!! (well, actually Koreans do ok there)
My wife hates olives! I know, I know, black olives matter.

 

[bowman]

The variety of sauces that you can put on pasta is vast. I like so many different ones. Three or four ingredients can make a great sauce, but so can ten ingredients. No rules, really. Sometimes I’ll cook something else in the sauce while I’m making it- pork chops for example, and have those another night. Doing it that way flavors both the sauce and the chops. I was raised in a family of nine with an Italian/Portuguese mom who was a great cook. We had pasta every week for my whole life, and she came up with lots of ways to make it different. I liked them all, and it was a good lesson for me.