Best 4 Deconstructed Arrabbiata Recipes
**Deconstructed Arrabiata: A Flavorful Twist on a Classic Italian Dish**
Indulge in a culinary journey with our deconstructed arrabiata, a unique take on the classic Italian pasta dish that bursts with vibrant flavors and textures. This innovative recipe breaks down the traditional elements of arrabiata, allowing you to savor each component individually before combining them into a harmonious symphony of tastes. Discover the secrets behind our homemade tomato sauce, crafted with the finest tomatoes, aromatic garlic, and a touch of chili peppers for a perfect balance of sweetness and spice. Master the art of cooking tender, al dente pasta that perfectly soaks up the delectable sauce. Elevate your dish with crispy garlic chips, adding a delightful crunch and depth of flavor. Don't forget the essential garnish of freshly chopped parsley, bringing a pop of color and freshness to every bite. Explore our collection of variations, including a vegan arrabiata that captures the authentic taste without compromising on flavor, and a spicy arrabiata that ignites your palate with an extra kick of heat. Embark on a culinary adventure with our deconstructed arrabiata, a dish that promises an unforgettable culinary experience.
BUCATINI ARRABBIATA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes.
- Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.
PENNE ALL'ARRABBIATA
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.
Provided by The New York Times
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams
ARRABBIATA SAUCE
Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper
Provided by Charlotte Pike
Categories Dinner
Time 35m
Number Of Ingredients 4
Steps:
- Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
- Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.
Nutrition Facts : Calories 76 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium
ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
- Stir in parsley. Ladle over the hot cooked pasta of your choice.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
Tips:
- To make the most of the fresh tomatoes, use ripe, in-season tomatoes for the best flavor.
- If you don't have crushed tomatoes, you can use whole tomatoes and crush them yourself with a fork or food processor.
- Feel free to adjust the amount of red pepper flakes to your desired spice level.
- Fresh basil adds a bright, herbaceous flavor to the dish. If you don't have fresh basil, you can use dried basil, but be sure to use less, as it is more concentrated.
- To make the dish more substantial, you can add cooked pasta, grilled chicken, or shrimp.
Conclusion:
This deconstructed arrabbiata is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The combination of fresh tomatoes, garlic, red pepper flakes, and basil creates a sauce that is both flavorful and versatile. Serve it over pasta, chicken, or fish, or simply enjoy it as a dipping sauce for bread or vegetables. No matter how you choose to serve it, this recipe is sure to please.
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