Best 3 Rigatoni Alla Puttanesca E Arrabbiata Recipes

RIGATONI ARRABBIATA

Steps:

• Heat a large pot of water over high heat. Salt the water and cook the rigatoni to al dente as per package directions.
• While the pasta water is heating, make your sauce. Heat oil in a small pot over medium heat.
• Add garlic, red pepper flakes, and a pinch of salt. Sauté until garlic starts to very slightly brown, approximately 2-3 minutes.
• Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
• Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors. If possible, I like to simmer on low for 30 minutes for deeper flavor.
• When pasta is ready, drain. Add the sauce and parsley to the pasta. Stir to combine. Season to taste with salt and red pepper. Serve with Parmesan cheese if desired.

PENNE ARRABIATA

Steps:

• In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
• Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
• Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
• Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

RIGATONI PUTTANESCA

Steps:

• Heat 2 tablespoons of olive oil in a heavy saucepan.
• Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
• Crush tomatoes slightly; add to the saucepan along with their liquid.
• Stir in tomato paste; cook for 5 minutes over medium heat.
• Coarsely chop the anchovies and add to the saucepan along with their oil.
• Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
• Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
• While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
• Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
• Drain pasta and serve topped with puttanesca sauce.
• Pass the Parmesan.