"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 03-14-2009, 08:24 PM   #1
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Authentic Penne all’Arrabbiata

I made Penne all'Arrabbita for dinner tonight, following the recipe from Suzanne Dunaway's wonderful little cookbook, Rome at Home. This is authentic Italian food as one finds it in Rome -- simple, hearty, and delicious.

Dunaway writes that as made in Rome, this dish contains no meat, no wine, no bell peppers, no cream, "and for heaven's sake, do not serve it with Parmesan!" Indeed, she says even the parsley is a violation of her usual purist rule.

Dunaway's recipe refers to a sauce in another recipe, so I combined the two and reworked the directions to create this simplified version.

Penne all’Arrabbiata
“Angry Quills”

¼ to ½ cup olive oil
1 cup minced onion
1 28-ounce can diced tomatoes
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon sugar
½ teaspoon crushed red pepper
1 pound penne
¼ cup minced Italian (flat-leaf) parsley (optional)

1. Heat olive oil in large sauce pan or medium skillet over medium-high heat.

2. Add minced onion and cook for two minutes.

3. Add crushed red pepper, minced garlic, and salt, and cook two minutes longer or until garlic is barely golden.

4. Add tomatoes and their juice to hot oil and stir.

5. Add sugar and stir well to mix.

6. Bring sauce to boil, then reduce heat to low to medium and continue cooking until the tomatoes begin to break down and sauce becomes thick and shiny, about 20 minutes.

7. In the meantime, cook pasta according to package directions.

8. Drain cooked pasta and add to sauce, tossing to coat well.

9. Sprinkle a little chopped parsley on each serving, if desired; note that this dish is not intended to be served with grated cheese.

__________________

__________________
Scotch is offline   Reply With Quote
Old 03-14-2009, 08:39 PM   #2
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Certainly sounds simple enough, thanks for posting the recipe.
__________________

__________________
LadyCook61 is offline   Reply With Quote
Old 03-15-2009, 10:43 AM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Unfortunately, authentic or not, 1/2 a teaspoon of crushed red pepper isn't even remotely "angry" enough for me - lol! And I'll add a freshly-grated good aged parmesan to anything I please, thank you very much - lol!!! (And I'll also nix the sugar.)
__________________
BreezyCooking is offline   Reply With Quote
Old 03-15-2009, 12:33 PM   #4
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
It never ceases to amaze me that some people always seem to have have very specific criticisms of something they haven't even tried. This recipe is excellent as written.
__________________
Scotch is offline   Reply With Quote
Reply

Tags
arrabbiata, italian recipes, penne, tomato sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.