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Penne with Arrabbiata Sauce

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Penne with Arrabbiata Sauce

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  • Makes: 4 servings
  • Prep 30 mins
  • Cook 20 mins

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Ingredients

  • 8 ounces packaged dried penne pasta (2 2/3 cups)
  • 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 28 - ounce can crushed tomatoes
  • 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
  • 1/2-1 teaspoon teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • Classic Pesto or 1 cup purchased basil pesto
  • Snipped fresh Italian (flat-leaf) parsley
  • Grated, finely shredded or shaved Parmigiano Reggiano cheese

Directions

  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 evaporates.
  3. Stir in the undrained tomatoes, the 1/4 cup parsley, 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 pasta to hot tomato sauce. Toss to combine. Or, toss the hot pasta with Classic Pesto instead of the tomato sauce. (If pasta is dry, add a little of the reserved pasta water to sauce-coated pasta for desired moistness.)
  5. Sprinkle each serving with additional snipped parsley and top with Parmesan cheese. If you like, top each serving of pasta with Rosemary-Crusted Grilled Salmon and/or Grilled Summer Squash. Serve immediately.

Grilled Summer Squash

Ingredients

  • 2 medium zucchini
  • 2 medium yellow summer or crookneck squash
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper

Directions

  1. Cut off ends of zucchini and squash. Quarter lengthwise. Place the pieces on a baking sheet; drizzle or brush olive oil over squash. Sprinkle squash with salt and freshly ground black pepper.
  2. For a charcoal grill, grill squash quarters on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until crisp-tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place squash pieces on grill rack over medium heat. Cover; grill as above.) Transfer squash to a cutting board; cool slightly. Cut squash into 1/4-inch thick slices. Serve with pasta.

Rosemary-Crusted Grilled Salmon

Ingredients

  • 4 4 - ounces fresh or frozen skinless salmon steaks, cut 1 inch thick
  • 2 tablespoons finely snipped fresh rosemary
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 2 tablespoons sliced green onion
  • 2 teaspoons lemon juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher or sea salt or 1/8 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 clove minced garlic

Directions

  1. Thaw salmon if frozen. Rinse fish; pat dry with paper towels. Set aside.
  2. In a small bowl combine rosemary, parsley, green onion, lemon juice, olive oil, salt, black pepper and 1 clove minced garlic. Coat both sides of fish with rosemary mixture.
  3. For a charcoal grill, arrange heated coals around a drip pan; test for medium heat above drip pan. Place fish on the greased grill rack over drip pan; cover and grill for 14 to 19 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place salmon on grill rack not directly over heat. Cover; grill as above.) Serve with pasta.

Classic Pesto

Ingredients

  • 1/3 cup olive oil
  • 3 cups firmly packed fresh basil leaves
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup grated Parmesan or Romano cheese
  • 4 cloves garlic, peeled and quartered
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • Black pepper

Directions

  1. In a food processor or blender combine olive oil, basil, pine nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough of olive oil until desired consistency. Add to taste. Makes 1 cup. Toss with pasta.

Nutrition Facts

(Penne with Arrabbiata Sauce)

Servings Per Recipe 4, Fat, total (g) 51, carb. (g) 67, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 9, chol. (mg) 17, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 210, Riboflavin (mg) 0, pro. (g) 23, Niacin (mg) 8, cal. (kcal) 815, Polyunsaturated fat (g) 10, Monosaturated fat (g) 25, fiber (g) 8, vit. A (IU) 3596, sodium (mg) 659, Thiamin (mg) 1, vit. C (mg) 35, iron (mg) 8, Potassium (mg) 1077, calcium (mg) 313, sugar (g) 9

Comments (1)

brendamdn wrote:
Just an FYI that the "Penne with Arrabiata Sauce" recipe is mising some info -- should read: 1 28 oz can of crushed tomatoes (instead of just "1 oz of crushed tomatoes")

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