Penne all'Arrabbiata con Panna
The recipe Penne all'Arrabbiata con Panna can be made in approximately 45 minutes. This recipe serves 8. One portion of this dish contains about 12g of protein, 16g of fat, and a total of 390 calories. For 68 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 15 would say it hit the spot. This recipe from Food Republic requires parmigiano reggiano, penne rigate, onion, and heavy cream. It works well as a very reasonably priced side dish. With a spoonacular score of 62%, this dish is pretty good. Penne all’Arrabbiata (Spicy Penne) with NEW Lewis Station Sangiovese, Penne all’Arrabbiata {Spicy Penne Pasta} – 50 Women Game Changers In Food – Ruth Rogers and Rose Gray, and Penne in Spicy Tomato Sauce (Penne all'arrabbiata) are very similar to this recipe.
Servings: 8
Ingredients:
2 (1/4- inch thick slices) bacon, cut into 1/4- inch cubes (smoked pancetta is preferred)
1 (28- ounce) can whole peeled Italian plum tomatoes (preferably San Marzano), placed in a bowl and crushed by hand, reserving all of the liquid
1 tablespoon extra virgin olive oil
1 cup heavy cream
1 small onion, thinly sliced into half rounds
1/2 cup Parmigiano- Reggiano, for garnish
1 pound penne rigate
1 teaspoon crushed red pepper flakes
1 teaspoon salt
Equipment:
sauce pan
Cooking instruction summary:
Directions: Heat oil in a large saucepan over medium heat. When the oil is hot, add the cubed pancetta and cook until browned, 4 to 5 minutes.Add the onion and sauté until soft and translucent, about 3 to 4 minutes, stirring occasionally. Once the onions are translucent and starting to turn golden, stir in the red pepper flakes and cook for 1 minute.Add the crushed tomatoes, their juices and salt, stirring until well combined, bringing the tomatoes to a boil. Once at a boil, reduce the heat to low and simmer until the sauce thickens, 18 to 20 minutes.Meanwhile, cook the penne pasta in boiling salted water. Remove and drain the pasta just before it is al dente, a minute or two less than the package’s recommended cooking time. Add the slightly undercooked pasta to the finished sauce over medium heat, stirring until well mixed.Stir in the cream and cook until the pasta is al dente—firm but tender to the bite—and the cream has cooked into the sauce, 2 to 3 minutes. Serve hot, garnished with the grated cheese.
Step by step:
1. Heat oil in a large saucepan over medium heat. When the oil is hot, add the cubed pancetta and cook until browned, 4 to 5 minutes.
2. Add the onion and sauté until soft and translucent, about 3 to 4 minutes, stirring occasionally. Once the onions are translucent and starting to turn golden, stir in the red pepper flakes and cook for 1 minute.
3. Add the crushed tomatoes, their juices and salt, stirring until well combined, bringing the tomatoes to a boil. Once at a boil, reduce the heat to low and simmer until the sauce thickens, 18 to 20 minutes.Meanwhile, cook the penne pasta in boiling salted water.
4. Remove and drain the pasta just before it is al dente, a minute or two less than the package’s recommended cooking time.
5. Add the slightly undercooked pasta to the finished sauce over medium heat, stirring until well mixed.Stir in the cream and cook until the pasta is al dente—firm but tender to the bite—and the cream has cooked into the sauce, 2 to 3 minutes.
6. Serve hot, garnished with the grated cheese.
Nutrition Information:
covered percent of daily need
