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Penne all'Arrabbiata Recipe
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Brief Description
This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.
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Main Ingredient
Pasta
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Category: Pasta
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
https://cooking.nytimes.com/recipes/1015236-penne-allarrabbiata
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Tags:
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Notes:
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Posted By: rachelwalker
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Posted On: Aug 14, 2020
Number of Servings:
Ingredients:
- 3 tablespoons - kosher salt
- 4 tablespoons - extra-virgin olive oil, plus 4 more tablespoons
- 1/2 cups - tomato paste
- 1 tablespoons - hot red-pepper flakes
- 1 1/2 cups - chopped tomatoes, like Pomì
- 1 pounds - penne
- - Maldon or other flaky sea salt
- - Freshly grated Parmigiano-Reggiano for serving
Directions:
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
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