Best 5 Mario Batalis Penne All Arrabbiata Recipes
Indulge in the fiery flavors of Mario Batali's Penne all'Arrabbiata, a classic Italian pasta dish that promises a tantalizing culinary experience. Originating from the vibrant streets of Rome, this dish is known for its simplicity and bold taste. With just a few key ingredients, Batali's recipe elevates the humble pasta dish to a symphony of flavors, featuring perfectly cooked penne bathed in a vibrant and spicy tomato sauce. The secret lies in the use of fresh, ripe tomatoes, garlic, and chili peppers, which are expertly combined to create a sauce that is both robust and aromatic. This recipe guide not only includes the classic Penne all'Arrabbiata but also offers variations to suit diverse preferences. From the traditional rendition to a vegetarian version and even a spicy Calabrian twist, these recipes cater to various dietary choices and taste buds. So, prepare to embark on a culinary journey to the heart of Italy with Mario Batali's Penne all'Arrabbiata, where each bite promises a delightful balance of spice, tang, and irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
BATALI'S SIMPLE PENNE ALL'ARRABBIATA
Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".
Provided by KateL
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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. 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 4 tablespoons olive oil, tossing well.
- Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.
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
PENNE ALL'ARRABBIATA
Enjoy a quick and healthy pasta dish with tomato, garlic and chilli flavours. It takes just 15 minutes from prep to plate, so it's a perfect speedy supper
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
- Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
- Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.
Nutrition Facts : Calories 348 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
MARIO BATALI'S PENNE ALL'ARRABBIATA
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 1 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.
MARIO BATALI'S PENNE ALL' ARRABBIATA RECIPE
Provided by mirelsonp
Number Of Ingredients 8
Steps:
- 1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt. 2. 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. 3. Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water. 4. 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.
Tips:
- Use ripe tomatoes for the best flavor. Fresh, juicy tomatoes will give your sauce a vibrant flavor that canned tomatoes can't match.
- Don't overcrowd the pan when cooking the tomatoes. If you add too many tomatoes to the pan at once, they will steam instead of sautéing and you'll end up with a watery sauce.
- Cook the tomatoes until they are soft and caramelized. This will help to concentrate their flavor and give your sauce a rich, deep color.
- Use a good quality olive oil. Olive oil is a key ingredient in this sauce, so make sure to use a good quality oil that has a fruity, flavorful taste.
- Add a pinch of red pepper flakes to taste. Red pepper flakes will give your sauce a nice, spicy kick. Start with a small amount and add more to taste.
- Serve the sauce over your favorite pasta. Penne is a classic choice, but you can also usespaghetti, linguine, or any other type of pasta that you like.
- Garnish with fresh basil or parsley before serving. This will add a pop of color and freshness to your dish.
Conclusion:
Mario Batali's penne all'arrabbiata is a quick and easy pasta dish that is packed with flavor. The combination of ripe tomatoes, garlic, red pepper flakes, and olive oil creates a delicious sauce that is perfect for a weeknight meal. With just a few simple ingredients, you can create a restaurant-quality dish that your family and friends will love.
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